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Pork Chops Stuffed with Fruit is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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1/4 cup (1/2 stick butter)
1/3 cup chopped onions
2 medium Granny Smith apples, peeled, cored and chopped
1/3 cup raisins
2 slices firm white bread, torn into small pieces
1 egg, beaten to blend
1/2 teaspoon poultry seasoning
1/8 teaspoon celery salt
Salt and freshly ground pepper
4 1-inch thick blade end pork lion chops
Melt butter in heavy medium saucepan over medium heat. Add onions and cook until translucent, stirring occasionally, about 8 minutes. Remove from heat. Mix in next 6 ingredients. Season with salt and pepper. Cool mixture completely. Preheat oven to 350 degrees. Make slit in edge of each chop opposite rib bone. With knife inserted in slit, cut arc, creating wide pocket with small opening. Divide fruit mixture among pockets. Press to close. Place chops in glass baking dish. Bake until chops are no longer pink, about 35 minutes. Serve hot. Makes 4 servings.
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