Ingredients
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1 cup apple juice
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1/2 cup sun-maid seedless raisin
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1/2 cup chopped walnuts
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1 tablespoon sugar
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2 tablespoons dry white wine
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1 tablespoon lemon juice
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1/2 teaspoon ground ginger
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6 pork loin chops, cut 1 inch thick seasoned with salt pepper thyme
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2 tablespoons cooking oil
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2 tablespoons fine dry breadcrumbs
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1/2 cup sun-maid dried apple (cut in chunks)
Instructions
- In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
- Remove from heat.
- Add raisins and let stand 5 minutes; drain, reserving liquid.
- Combine cooked fruit mixture, walnuts, and bread crumbs.
- Stir together sugar, wine, lemon juice, and ginger.
- Add to bread mixture, tossing lightly to moisten.
- Cut pockets in fat side of seasoned chops, cutting lengthwise to bone.
- Spoon about 1/3 cup of the stuffing mixture into each pocket.
- If necessary, use wooden picks to hold pockets closed.
- In large skillet brown chops in hot oil.
- Place chops in 13x9x2-inch baking pan.
- Sprinkle chops with a little salt and pepper.
- Add ¼ cup reserved apple liquid to pan, adding water if necessary.
- Bake chops, covered, in 350°F oven for 1 hour.