Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box or bag stuffing croutons; (1 pound) |
| ⅓ cup | Golden raisins |
| 1 cup | Fresh pears; peeled and chopped |
| \N \N | ; or canned pears, |
| \N \N | ; drained and chopped |
| ½ cup | Diced white onion |
| ½ cup | Diced celery |
| ½ teaspoon | Dry sage |
| ½ teaspoon | Whole dry thyme |
| ½ teaspoon | Salt |
| ½ teaspoon | Ground black pepper |
| 1 cup | Chicken broth; hot |
| 8 \N | Pork chops; (rib loin chops), 1 |
| \N \N | ; 1/2 inch thickness |
| \N \N | ; (8 ounce) |
| ½ teaspoon | Salt |
| ½ teaspoon | Ground black pepper |
| 1 tablespoon | Finely chopped fresh rosemary |
In a medium mixing bowl combine the stuffing croutons, raisins, pears, onion, celery, sage, thyme, salt and pepper. Mix well.
Slowly add the hot chicken broth to the stuffing mixture, stirring constantly. Depending upon the brand of stuffing croutons, you may need a little less broth or possibly a bit more. Continue to stir mixture until it clumps up and attains a moist consistency. Set aside.
Trim the excess fat from the chops, if any. Slice each chop horizontally through the center, threefourths of the way to the bone, creating a cozy pocket.
Fill the pork pockets with stuffing mixture. Place the stuffed chops in a nonstick roasting pan and sprinkle with chopped rosemary, salt and pepper.
Roast for approximately 40 minutes and then remove from the oven.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.