>From the Cooking.com website...


Double-Thick Apple-Stuffed Pork Chops


3 tablespoons olive oil
1/2 cup finely chopped yellow onion
1/2 green apple, peeled, cored, finely chopped
1/4 teaspoon ground sage
1 cup fine dried bread crumbs
2 tablespoons plus 1 1/4 cups apple cider
4 double-thick pork chops, about 3/4 lb each
1/2 cup beef broth
1/4 cup heavy cream
2 tablespoons finely chopped fresh parsley


Preheat oven to 375 degrees F. Heat 1 tablespoon oil in a small frying pan over 
medium heat. Add the onion and sauté until almost translucent, 3-4 minutes. Add 
the apple and sauté until almost tender, 2-3 minutes. Transfer to a bowl. Mix 
in the sage, breadcrumbs and 2 tablespoons cider. Season with salt and pepper.

Using a small, sharp knife, cut a horizontal slit 1 inch long into the side of 
each pork chop. Then, working inward from the slit, cut almost to the opposite 
side of the chop; be careful not to cut through the chop completely. Spoon the 
apple mixture into the pocket of each chop. Secure with toothpicks.

Heat 2 tablespoons oil in a large nonstickskillet over medium-high heat. Add 
the chops and cook until golden, about 4 minutes per side. (Push down the 
toothpicks when turning the chops over.)

Arrange the chops in single layer in a roasting pan. Reserve the skillet. Pour 
3/4 cup of the cider around the chops. Cover with foil and bake 15 minutes. 
Remove the foil.. Bake until chops are cooked through, about 10 minutes longer.

Transfer the chops to a warm serving platter. Remove and discard the 
toothpicks. Tent with foil to keep warm. Pour the juices from the roasting pan 
into a clean container and set aside.

Place the reserved skillet over medium-high heat. When the pan is hot, stir in 
the beef broth and the remaining 1/2 cup cider, scraping up any browned bits 
from the pan bottom. Bring to a boil. Boil until the liquid is reduced by 
one-third, 2-3 minutes. Stir in the cream. Reduce the heat to medium. Simmer 
until sauce thickens slightly and coats the back of a spoon, about 2 minutes 
longer. Add the reserved pan juices. Season with salt and pepper.

TO SERVE: Spoon the sauce over the chops. Sprinkle with parsley and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

~~~***Rhonda G in Missouri***~~~
Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/
Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/
My MySpace.com page - http://www.myspace.com/rhondag2u

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