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Apple and Orange Stuffed Pork Chops

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

Ready In:
1hr 40mins
Serves:
Units:

ingredients

  • 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

  • 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.
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RECIPE MADE WITH LOVE BY

@GREG IN SAN DIEGO
Contributor
@GREG IN SAN DIEGO
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"This recipe can be made up to 24 hours in advance of being served."
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  1. GREG IN SAN DIEGO
    This recipe can be made up to 24 hours in advance of being served.
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