Stuffed Pork Chops
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 2 pork loin chops, cut with pocket
- 1 small egg, beaten
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 tablespoon onion
- 1⁄4 cup apple, peeled and finely chopped
- 1 tablespoon dried cranberries, finely chopped
- 1⁄2 cup crumbled cornbread
- 1 dash dried sage
- 1 dash dried thyme
- 1 dash salt
- 1 dash pepper
directions
- Melt the butter in a medium skillet over medium heat and sauté the onion for three minutes. Add the cranberries and apple and cook for an additional minute.
- In a large bowl mix the corn bread, sage, salt, pepper, and thyme. Add the apple mixture and 1 1/2 teaspoon beaten egg.
- Carefully stuff the pork chops with the stuffing. Close the pocket with wooden toothpicks.
- Dip the pork chops in the remaining beaten egg and then into the flour.
- Heat the oil in a large heavy skillet over medium heat. Cover and cook the pork, turning occasionally, until the juices flow clear when chop is pierced (about 1 hour).
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer.
I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices.
I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.