Total Time
1hr 40mins
Prep 35 mins
Cook 1 hr 5 mins

This recipe can be made up to 24 hours in advance of being served.

Ingredients Nutrition

  • 6 pork loin chops, at least 1 1/2 inches thick
  • 12 cup chopped celery
  • 1 medium apple, chopped
  • 2 tablespoons butter
  • 1 egg, beaten
  • 1 12 cups toasted cubed raisin bread (2 1/2 slices bread)
  • 12 teaspoon finely shredded orange peel
  • 1 orange, peeled, sectioned and chopped (1/3 cup)
  • 14 teaspoon salt
  • 14 teaspoon ground cinnamon
  • 1 tablespoon cooking oil

Directions

  1. Cut a pocket in each pork chop. Season cavity with a little salt and pepper. Cook celery and apple with butter in a small saucepan until tender, but not brown.
  2. Combine egg, bread cubes, orange peel, chopped orange, salt and cinnamon.
  3. Pour cooked celery and apple over bread cube mixture and toss lightly.
  4. Spoon about 1/3 cup of the stuffing into each pork chop. Fasten pockiet openings with wooden picks.
  5. In a large skillet brown the chops in hot cooking oil, 3 at a time, for 10 to 15 minutes.
  6. Plece chops in a 13x9x2-inch baking dish.
  7. Cover and refrigerate for 3 to 24 hours.
  8. Before serving, bake, covered, in a 350 degree oven for 65 to 70 minutes or until meat is tender. Remove the picks and garnish with orange slices.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a