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Ingredients
- 1 c. Apple Juice
- 1/2 c. Walnuts, Minced
- 2 Tbsp. Croutons
- 1 Tbsp. Sugar
- 2 Tbsp. Dry White Wine
- 1 Tbsp. Lemon Juice
- 1/2 tsp Grnd Ginger
- 6 x Pork Chops For Stuffing, *see note
- 2 Tbsp. Veg. oil, or possibly more as needed
Directions
- *Have butcher cut pork chops for stuffing. In a saucepan combine apple juice and apples; simmer, covered, for 25 min.
- Remove from heat. Add in Michigan Dry Cherries and let stand 5 min; drain, reserving liquid. Combine cooked fruit mix, walnuts, and croutons. Stir together sugar, wine, lemon juice, and ginger. Add in to crouton mix, tossing lightly to moisten.
- Cut pockets in fat side of chops, cutting lengthwise to bone. Spoon about 1/3 c. of the stuffing mix into each pocket. If necessary, use wooden picks to hold pockets closed.
- In large skillet brown chops in warm oil. Place chops in 13 x 9 x 2-inch baking pan.
- Sprinkle chops with a little salt and pepper. Add in 1/4 c. reserved apple liquid to pan, adding water if necessary. Bake chops, covered, in 350 oven 1 hour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 705g | |
| Calories 1699 | |
| Calories from Fat 1208 | 71% |
| Total Fat 135.96g | 170% |
| Saturated Fat 37.92g | 152% |
| Trans Fat 0.7g | |
| Cholesterol 243mg | 81% |
| Sodium 4587mg | 191% |
| Potassium 1830mg | 52% |
| Total Carbs 65.47g | 17% |
| Dietary Fiber 2.6g | 9% |
| Sugars 37.76g | 25% |
| Protein 50.69g | 81% |
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