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Michigan Dried Cherry Apple Stuffed Pork Chops Dated 1966 Recipe


Michigan Dried Cherry Apple Stuffed Pork Chops Dated 1966 Recipe Chefmeow / All my dishes
11 months, 1 week ago
MICHIGAN DRIED CHERRY APPLE STUFFED PORK CHOPS DATED 1966 This recipe came from an estate sale. I obtained it when I purchased the family collection from the Strayhorn Estate in Katy, Texas in 1981.
Prep:10m Cook:60m Servings:6

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Ingredients
  • 1 cup apple juice
  • 1/2-cup fresh apple chunks
  • 1/2-cup Michigan dried cherries
  • 1/2 cup chopped walnuts
  • 2 tablespoons croutons
  • 1-tablespoon sugar
  • 2 tablespoons dry white wine
  • 1 tablespoon lemon juice
  • 1/2-teaspoon ground ginger
  • 6 pork loin chops (1" thick)
  • 2 tablespoons cooking oil

Directions
  1. In a saucepan combine apple juice and apples, simmer, covered, for 25 minutes.
  2. Remove from heat.
  3. Add Michigan dried cherries and let stand 5 minutes, drain, reserving liquid.
  4. Combine cooked fruit mixture, walnuts, and croutons.
  5. Stir together sugar, wine, lemon juice, and ginger.
  6. Add to crouton mixture, tossing lightly to moisten.
  7. Cut pockets in fat side of chops, cutting lengthwise to bone.
  8. Spoon about 1/3 cup of the stuffing mixture into each pocket.
  9. If necessary, use wooden picks to hold pockets closed.
  10. In large skillet brown chops in hot oil.
  11. Place chops in 13 9 2-inch baking pan.
  12. Sprinkle chops with a little salt and pepper.
  13. Add 1/4-cup reserved apple liquid to pan, adding water if necessary.
  14. Bake chops, covered in 350 oven 1 hour.

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Comments

sunflower48386 8 months, 2 weeks ago said:
This sounds just wonderful! 5 forks


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