Prep 30 mins
Cook 1 hr 30 mins
Posted this recipe in request. From Sun-Maid Raisins. Looks likes a lot of flavor, texture, and great ingredients.
- 236.59 ml apple juice
- 118.29 ml sun-maid dried apple (cut in chunks)
- 118.29 ml sun-maid seedless raisin
- 118.29 ml chopped walnuts
- 29.58 ml fine dry breadcrumbs
- 14.79 ml sugar
- 29.58 ml dry white wine
- 14.79 ml lemon juice
- 2.46 ml ground ginger
- 6 pork loin chops, cut 1 inch thick seasoned with salt pepper thyme
- 29.58 ml cooking oil
- In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
- Remove from heat.
- Add raisins and let stand 5 minutes; drain, reserving liquid.
- Combine cooked fruit mixture, walnuts, and bread crumbs.
- Stir together sugar, wine, lemon juice, and ginger.
- Add to bread mixture, tossing lightly to moisten.
- Cut pockets in fat side of seasoned 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 13x9x2-inch baking pan.
- Sprinkle chops with a little salt and pepper.
- Add ¼ cup reserved apple liquid to pan, adding water if necessary.
- Bake chops, covered, in 350°F oven for 1 hour.
This was a very tasty recipe.. I altered it a little: I used freshly diced apples (Fuji Apples) with the apple juice.. to which the apple juice was absorbed completely into the apples. I filled the pan with approx 1/4 inch of apple juice, that the pork chops cooked in the oven with.
Really enjoyed these fruity and nutty chops. Requires plenty seasoning inside and outside, in our opinion.
Made this for 2 of us, so I used just 3 large chops, but did do a full amount of the stuffing! Also used some very flavorful dried Fuji apples instead of the somewhat tasteless ones from Sun-Maid, & we had a really outstanding supper, thanks to your recipe! [Tagged, made & reviewed in the current Comfort Cafe as part of the theme "This Little Piggy..."]