Apple and Orange Stuffed Pork Chops

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 6
UNITS: US

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
Advertisement

DIRECTIONS

  • 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.
  • Combine egg, bread cubes, orange peel, chopped orange, salt and cinnamon.
  • Pour cooked celery and apple over bread cube mixture and toss lightly.
  • Spoon about 1/3 cup of the stuffing into each pork chop. Fasten pockiet openings with wooden picks.
  • In a large skillet brown the chops in hot cooking oil, 3 at a time, for 10 to 15 minutes.
  • Plece chops in a 13x9x2-inch baking dish.
  • Cover and refrigerate for 3 to 24 hours.
  • 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.
Advertisement