Source: Midwest Living


Recipe Summary

20 mins
45 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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; fat 24g; cholesterol 115mg; carbohydrates 27g; sodium 115mg.