Fruit stuffed pork chops with apple rings

4 servings

Ingredients

Quantity Ingredient
¾ cup Raisin bread; toasted crumbs
½ cup Apple; diced; not peeled
¼ cup Pear; diced; not peeled
2 tablespoons Onion; minced
1 tablespoon Celery; minced
1 tablespoon Margarine; melted
½ teaspoon Sugar
Salt and pepper to taste
Ground sage to taste
4 Butterflied boneless pork Chops (about 1-1/4 inch)
1 tablespoon Margarine; melted
2 tablespoons Apple juice
1 tablespoon Water
2 larges Cooking apples
2 tablespoons Lemon juice
¾ cup Water
¼ cup Sugar
2 tablespoons Light corn syrup

Directions

GLAZED APPLE RINGS

Combine first nine ingredients; stir well. Fill pockets of pork chops with stuffing mixture, and secure with wooden picks. Sprinkle chops with salt and pepper. Brown chops on both sides in 1 tablespoon melted butter in a skillet. Add juice and water; cover, reduce heat, and simmer 55 minutes or until chops are tender. Arrange chops down the center of a serving platter; surround with Glazed Apple Rings.

Garnish with fresh sage leaves, if desired.

Apple Rings: Core apples. Slice into ½-inch-thick rings; toss with lemon juice. Combine water, sugar, and syrup in a skillet; bring to a boil. Boil 2 minutes or until sugar dissolves, stirring constantly.

Layer apple rings in skillet. Add any remaining lemon juice; reduce heat, and simmer 8 minutes or until rings are tender, turning once.

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