Fruit-stuffed pork chops

6 Servings

Ingredients

Quantity Ingredient
6 Lean center-cut loin pork chops, (6-ounce) (3/4 inch thick)
1½ cup Apple cider
5 Cloves
1 Cinnamon stick, (3-inch)
¼ cup Diced pitted prunes
3 tablespoons Dried currants
4 teaspoons Vegetable oil, divided
1 cup Finely chopped peeled Rome or other cooking apple
½ cup Finely chopped onion
¼ cup Honey mustard, divided
½ teaspoon Salt
⅛ teaspoon Pepper
½ cup Dry breadcrumbs
Vegetable cooking spray

Directions

Trim fat from chops.

Cut a horizontal slit through thickest portion of each chop to form a pocket. Combine the chops, cider, cloves, and cinnamon stick in a large shallow baking dish. Cover and marinate in refrigerator for 2 hours, turning chops occasionally.

Remove the chops from marinade, reserving marinade; discard cloves and cinnamon stick. Pat the chops dry with paper towels; set aside.

Combine the reserved marinade, diced prunes, and currants in a small saucepan; bring to a boil. Remove from heat; let stand 10 minutes or until softened. Drain, reserving ½ cup of liquid; set prunes and currants aside.

Heat 1 teaspoon oil in a small skillet over medium heat. Add the apple and onion; saute 3 minutes. Add reserved ½ cup liquid, the prunes, and the currants, and cook over medium-high heat for 2 minutes or until most of the liquid evaporates, stirring frequently. Remove from heat; stir in 1 tablespoon mustard.

Sprinkle salt and pepper into pockets of the chops. Stuff about 3 tablespoons apple mixture into each pocket. Brush remaining mustard over both sides of chops, and sprinkle with breadcrumbs.

Drizzle remaining oil over bottom of a 15 x 10-inch jelly-roll pan coated with cooking spray. Place pan in a 400 degree oven for 5 minutes. Remove from oven, and immediately add chops to pan. Bake at 400 degrees for 35 minutes or until browned, turning chops after 17 minutes. Yield: 6 servings.

Per serving: 399 Calories; 20g Fat (45% calories from fat); 26g Protein; 31g Carbohydrate; 74mg Cholesterol; 467mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 86 Posted to MC-Recipe Digest V1 #433 by igor@... on Jan 28, 1997.

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