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Pork Chops Stuffed With Prunes

Southern.Crockpot's picture
Ingredients
  Pitted prunes 8
  Dry red wine 2⁄3 Cup (10.67 tbs)
  Uncooked ground pork 1⁄2 Pound
  Minced onion 1⁄2 Cup (8 tbs)
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
  Minced fresh parsley 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Pork chops 8 (1 Inch Thick)
  Vegetable oil 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Dried whole rosemary 2 Teaspoon, crushed
  Dry white wine 3⁄4 Cup (12 tbs)
  Orange juice 1 Cup (16 tbs)
  Cornstarch 1 Tablespoon
  All-purpose flour 1 Teaspoon
  Water 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Start by prheating the oven to 350°
2. Take the pork chops, and make pockets in them, by cutting from rib side to fat edge of each chop, make sure that you do not cut through fat edge

MAKING
3 .In a small saucepan, and in it, combine prunes and red wine, cook and simmer for about 5 to 8 minutes
4. Combine the next 7 ingredeints
5. Now stuff the pockets of pork chops with the ground pork mixture, and press a prune into each pocket
6. In a large skillet, heat oil and butter over medium heat, and place the pork chops in it and brown both sides
7. Once the pork chops are fully cooked, then transfer chops to a large baking dish, and sprinkle with rosemary
8. Finally cover and bake at 350° for 1 hour
8. Meanwhile, add white wine and orange juice to skillet drippings, and then boil it, and cook for about 2 minutes
9. Combine last 3 ingredeints and stir into orange juice mixture and cook, keep stirring till thickened

SERVING
10. Serve sauce with pork chops

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
8

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