Stuffed Pork Chops

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Stuffed Pork Chops
Categories: Pork, Meats
Yield: 4 servings

-JUDI M. PHELPS
4 1"-thick loin cut pork chops
-(about 1-1/2 lb)
1/4 c ;hot water
1 T Raisins
1 T Butter or margarine
2 T Onion; chopped
1/2 c Apple; peeled and finely
-chopped
1 c Corn bread; cubed
1/4 ts Salt
1/8 ts Pepper
Generous dash sage
1 Egg; beaten
1/4 c Flour
2 T Vegetable oil

Cut a deep pocket in each pork chop (see note). Soak raisins in
water 5 minutes; drain, then finely chop. In a small skillet over
low heat, melt butter; add onion and saute about 3 minutes. Add
raisins and apple; cook 1 minute. In a large bowl, thoroughly
combine corn bread, salt, pepper, and sage; stir in apple mixture and
1 tablespoon beaten egg. Stuff pork chops with mixture. Fasten
edges together with wooden picks. Dip chops in remaining egg then
into flour, shaking off any excess. In a large heavy skillet over
medium-low heat, heat oil. Cook chops, turning occasionally, about
60 minutes or until juices flow clear when chop is pierced. Remove
wooden picks before serving.

Note: To Make a pocket for stuffing in pork chops, with a sharp
paring knife, cut a 2" slit in the fatty side of the chop. Insert
knife into slit, then drawing knife back and forth, work toward the
bone, making a large pocket the length of the meat inside the chop.
Keeping the opening as close to 2" as possible will help keep the
stuffing in place while cooking. Fasten the opening by inserting 2
wooden picks into chop to form an X.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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