Fruit Stuffed Pork Chops
|Pork loin chops||4 (1 1/4 Inch Thick)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Onion||2 Tablespoon, finley chopped|
|Apple||1 Cup (16 tbs), chopped|
|Cider/Apple juice||1 1⁄2 Cup (24 tbs)|
About 1 hour and 30 minutes before serving: Preheat oven to 425°F.
Trim excess fat from chops.
Along fat side of each chop, cut pocket, almost to bone.
Combine raisins, celery, green pepper, onion, apple and ginger.
Fill each pocket with about 1 tablespoon stuffing.
Place chops in 10" by 6" by 2" baking dish; cover with any remaining stuffing.
Sprinkle each chop with 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/4 teaspoon paprika; pour on cider.
Bake, covered, 30 minutes.
Turn chops; sprinkle lightly with salt, pepper and paprika.
Cover; bake 30 minutes longer; uncover; bake 15 minutes more or until fork-tender.