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Ingredients

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Directions

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  • For stuffing, in a bowl, combine rice, raisins, 1/4 cup apple, and dash pepper. Using a sharp knife, cut a pocket in each pork chop by making a 2-inch-long slit in the fat side of chop. Work knife inside, cutting almost to the bone, but keeping the original slit small.

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  • Using a spoon, carefully push about 1/3 cup of the stuffing into each pocket. To keep the stuffing in the pockets, insert 1 or 2 wooden toothpicks diagonally into each chop near the pocket opening. Season chops on both sides with some salt and pepper.

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  • In a large skillet, cook chops in hot olive oil until golden brown, turning once. Arrange chops in a 13x9x2-inch (3-quart rectangular) baking dish. Bake, uncovered, in a 350 degree F oven for 45 to 50 minutes or until juices run clear and thermometer inserted in the stuffing registers 160 degree F. Remove from oven and keep warm.

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  • In small saucepan, heat wine over medium-high heat until boiling. Boil gently 3 to 5 minutes or until reduced by half. Reduce heat to medium. Whisk in butter chunks, one at a time. Don't boil. Remove from heat. Stir in 1/4 cup apple, vinegar, and sugar. Serve over chops. Makes 4 servings.

Nutrition Facts

452 calories; 24 g total fat; 115 mg cholesterol; 115 mg sodium. 27 g carbohydrates;

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