Prune Stuffed Pork Chops
|Soft breadcrumbs||2 Cup (32 tbs)|
|Chopped prunes||1 Cup (16 tbs)|
|Butter||2 Tablespoon, melted|
|Lemon juice||1 Teaspoon|
|Pork chops||6 , cut with pockets (1 1/4 Inch Thick)|
|Seasoned breadcrumbs||1⁄2 Cup (8 tbs)|
|Pineapple juice||1 Cup (16 tbs), divided|
Combine first 5 ingredients, stirring well; stuff into pockets of chops, and secure openings with wooden picks.
Sprinkle chops with salt, and dredge in seasoned dry breadcrumbs.
Place chops in a lightly greased 13 x 9 x 2 inch baking dish; pour 1/2 cup pineapple juice over chops.
Cover and bake at 350° for 30 minutes.
Add remaining 1/2 cup pineapple juice, and bake, uncovered, an additional 30 minutes.