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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 2 |
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This is a great dish, especially in the Fall when you can pick fresh apples and get the cider from an orchard. Recipe can be doubled or tripled. Ingredients:
2 pork loin chops, 1 1/4 inch thick |
1 orange |
1 tablespoon butter |
2 tablespoons minced onions |
1/2 cup soft breadcrumbs |
1/3 cup chopped apple |
1/8 teaspoon rubbed sage |
1 dash pepper |
fresh sage, for garnish (optional) |
1 tablespoon butter |
2 teaspoons cornstarch |
1/8 teaspoon cinnamon |
2/3 cup apple cider |
2 tablespoons raisins |
1 teaspoon shredded orange rind |
Directions:
1. For Chops: Cut a pocket in each chop from rib side, widening pocket without cutting through chop.
2. Shred 1 tsp orange peel, (for sauce),set aside.
3. Squeeze orange, reserving juice.
4. In medium saucepan, melt butter.
5. Add onion and cook until tender.
6. Remove from heat.
7. Stir in bread crumbs, apple, and 1 Tbsp orange juice.
8. Add sage and pepper; fill pockets with stuffing.
9. Brush both sides of chops with some of remaining orange juice.
10. Place in 8 square baking dish.
11. Bake in 325* oven for 50-60 minutes, or until meat is no longer pink.
12. Baste chops occasionally with orange juice.
13. Serve with cider sauce and garnish with fresh sage, if desired.
14. Cider Sauce: In small saucepan, melt butter.
15. Stir in cornstarch and cinnamon, mixing well.
16. Gradually stir in apple cider.
17. Add raisins and orange peel; cook, stirring constantly over medium heat until thickened and bubbly, about 3-4 minutes.
18. Serve with apple stuffed chops.
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