Raspberry Stuffed Pork Chops

Total Time
1hr
Prep 0 mins
Cook 1 hr

This recipe originally appeared in Bon Appetit Nov 1983.

Ingredients Nutrition

  • 1 12 cups raspberry jam
  • 12 cup chopped dried apricot
  • 12 cup honey
  • 2 tablespoons diced onions
  • 2 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • salt & freshly ground black pepper
  • 4 pork loin chops, 1 1/2 inch thick
  • 12 onion, sliced into rings

Directions

  1. Preheat oven to 350.
  2. Combine jam, apricots, honey, diced onion, vinegar, lemon juice, salt and pepper in medium bowl.
  3. Make slits in sides of pork chops, forming pockets. Generously stuff some of jam mixture into each chop and secure with toothpicks. Set aside remaining jam mixture.
  4. Arrange chops in 9 x 13 baking pan, sprayed with cooking spray. Bake 30 minutes.
  5. Top each chop with some of the reserved jam mixture and onion rings. Cover and continue baking until meat thermometer registers 160F, about 30 to 40 mins more.

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