Michigan Dried Cherry Apple Stuffed Pork Chops Dated 1966
From chefmeow 15 years ago
- 60 minutes to make
- Serves 6
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.
Ingredients
- 1 cup apple juice shopping list
- 1/2-cup fresh apple chunks shopping list
- 1/2-cup Michigan dried cherries shopping list
- 1/2 cup chopped walnuts shopping list
- 2 tablespoons croutons shopping list
- 1-tablespoon sugar shopping list
- 2 tablespoons dry white wine shopping list
- 1 tablespoon lemon juice shopping list
- 1/2-teaspoon ground ginger shopping list
- 6 pork loin chops (1" thick) shopping list
- 2 tablespoons cooking oil shopping list
How to make it
- In a saucepan combine apple juice and apples, simmer, covered, for 25 minutes.
- Remove from heat.
- Add Michigan dried cherries and let stand 5 minutes, drain, reserving liquid.
- Combine cooked fruit mixture, walnuts, and croutons.
- Stir together sugar, wine, lemon juice, and ginger.
- Add to crouton mixture, tossing lightly to moisten.
- Cut pockets in fat side of 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 13 9 2-inch baking pan.
- Sprinkle chops with a little salt and pepper.
- Add 1/4-cup reserved apple liquid to pan, adding water if necessary.
- Bake chops, covered in 350 oven 1 hour.
People Who Like This Dish 2
- sunflower48386 White Lake, MI
- chefmeow Garland, TX
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this sounds just wonderful! 5 forks
sunflower48386
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