Wednesday, January 15, 2014

Recipe: Stuffed Pork Chops I

Into the oven
Out of the oven

Original recipe handwritten by Mr. Big Food's Gran  


6 pork chops, cut thick with a pocket
Flour (for dusting chops) 
Salt, pepper OR Creole seasoning, to taste 
3 strips bacon 
Medium white or yellow onion, chopped 
¾ C prunes, chopped 
1 C bread cubes, toasted and buttered 
1 C apples, chopped 
¼ C pineapple juice 
¼ C dry white wine 
2 Tbsp oil or shortening (for browning chops) 

Fry bacon in skillet until crisp. Drain. Saute onion in bacon fat and stir in prunes, bread cubes, apples, and crumbled bacon. Remove from heat. Dust outer surfaces of pork chops with flour, salt, and pepper OR Creole seasoning, and stuff insides with stuffing. (You can use toothpicks to hold stuffing in chops.) Brown chops on both sides in hot oil or melted shortening. Add pineapple juice and dry white wine. Cover skillet and cook 1 hour, turning chops once. Or bake covered in pineapple juice and wine for 1 hour in a 350° oven, removing cover for the last 10 minutes of baking time to brown chops

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