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New York City Chefs Daily Recipe for 03/19/2002 : Pork Chops Stuffed and Braised
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Pork Chops Stuffed and Braised recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 03/19/2002 : Pork Chops Stuffed and Braised
"Pork Chops Stuffed and Braised"
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  Arqua Restaurant
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"As we graze it grows"

4 double thick loin pork chops
1/4 cup raisins, chopped
1 3/4 cups bread crumbs made from day old bread
1/4 cup finely chopped onion
2 tablespoons melted butter
3/4 cup finely diced, peeled tart apple
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon sage
1 teaspoon sugar
Flour
2 tablespoons oil
1/4 cup chicken broth

Cut a pocket in each of the chops. Combine the raisins, bread crumbs, onion, butter, apple, salt, pepper, sage and sugar.  Mix well and use to stuff chops. Close opening with toothpicks. Dredge the chops in flour.  Brown in the oil heated in a heavy skillet.  Pour off the drippings. Add the broth.  Cover and cook slowly for 40 minutes or until chops are well done.  Remove toothpicks before serving. Serves 4.
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