Premiere pork chops
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | each | Cooked rice |
| 1 | tablespoon | Ginger root, grated |
| ⅓ | cup | Raisins, chopped |
| ⅓ | cup | Dried apricots, chopped fine |
| ⅓ | cup | Toasted pecans, chopped |
| ⅓ | cup | Parsely, chopped |
| ⅓ | cup | Miracle Whip (mayonnaise) |
| 6 | eaches | Pork loin chops, 1 inch thich, trimmed of fat |
| Shake N Bake for Chicken, crispy | ||
| Maple syrup | ||
Directions
Soak raisins and apricots in boiling water for about 5 minutes, or until slighly plumped. In bowl, add rice, raisins, apricots, nuts and parsley. Mix the salad dressing into rice mixture. Stack the pork chops together and use 3 skewers to secure, leaving a space in between each chop. Place 'T' bone side down. Pack stuffing in between each pork chop, using skewers to hold everything together. (can also be tied together to prevent falling apart) Moisten meat with maple syrup cut with a bit of water and pat on the coating mix. Bake in a 375F oven for about 1-½ hours, or until juices run clear. Makes 6 servings. Origin: Adapted from What's Cooking, 14th issue.
Shared by: Sharon Stevens, Nov/95.
Submitted By SHARON STEVENS On 11-25-95