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Fruit Stuffed Pork Chops

Magical.Palate's picture
  Mixed dried fruits 12 Ounce, chopped (1 Package)
  Water 2⁄3 Cup (10.67 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Dry rosemary 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Pork ribs/Pork loin chops 6 Large, cut 1/2 inch thick
  Butter/Margarine 2 Tablespoon
  Apple juice 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon

In a 1-quart pan over medium heat, combine fruits, water, onion, celery, and rosemary; cook, stirring, until liquid is absorbed.
Stir in salt and pepper; set aside.
With a sharp knife, slash through edge fat of each chop almost to bone to form a pocket (see Illustration 1).
Stuff each pocket with about 3 tablespoons of the fruit mixture.
Set aside any remaining filling.
Bring meat together, closing pocket, and secure with a metal or bamboo skewer Melt butter in a wide frying pan over medium heat.
Add chops, a few at a time, and cook until well browned on both sides.
Pour in 3/4 cup of the apple juice and bring to a boil.
Cover, reduce heat, and simmer until meat near bone is no longer pink when slashed (35 to 40 minutes).
Turn chops over after 20 minutes.
Lift out chops; arrange on a platter and keep warm.
Pour drippings into a 2-cup glass measure; skim and discard fat.
Stir cornstarch into 1/4 cup of the apple juice and stir into drippings; add more apple juice, if needed, to make 2 cups total.
Pour liquid into pan and add any remaining filling; cook, stirring, over medium heat until sauce boils and thickens slightly.
Pour some of the sauce over chops; pass remaining sauce at the table.

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Fruit Stuffed Pork Chops Recipe