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Sunday, March 6, 2011

Sweet and Savory Stuffed Pork Chops

I have to admit.  I have never paired apples with pork.  In recent conversations, it seems most people have at some point - either eating it or cooking it.  So when I read a recent article of using fruits with meat to pair and compliment the sweet and savory taste buds, it seemed to be fate.  Big Guy had stopped by the local grocery store on his way home for lunch one day.  Pretty sure he had stopped to buy himself some potato chips - I don't normally buy those, therefore they are not in the house and no tempting anyone.  But Big Guy likes to have chips with his sandwiches.  He is dangerous in a grocery store and Costco.  Always buys good and needed items - just don't send the man in for 3 items and expect less than 6 to be bought!
Thick, juicy pork chops were begging to be stuffed (or breaded and fried - but you know, have to go with the healthier choice!).  Here is my adaptation of several recipes from the Internet with the main inspiration being this one.

Sweet and Savory Pork Chops
(this recipe served our family of 3 adults and 2 kids eating with equal amount leftover)

6 thick cut pork chops
1 apple, chopped
1/2 cup white wine (I used a Chardonnay)
1/4 cup raisins
1/3 cup chopped onion
1/3 cup Italian Bread crumbs
4 slices bacon, cooked and crumbled
2 tablespoons dried Parsley
1 tablespoon Rosemary
Salt and Pepper to taste

preheat oven to 350 degrees.
1-Heat white wine over medium heat in saucepan.  Add apple, raisins, onion.  Cook for about 5 - 8 minutes or till wine reduces quite a bit. You don't want too much liquid but enough to make the breadcrumbs moist.
2-Turn off heat.  Add crumbled bacon and bread crumbs.  Mix together. 
3-Add herbs, salt and pepper.  Set aside.
4-Take pork chops and cut a pocket into them for stuffing.  I cut on a long side of the chop, leaving the short ends still closed but enough room to stuff easily.  If you cut too much, don't worry.  Just close with a toothpick while cooking.
5-Stuff pork chops with wine/breadcrumb mixture, about 1/3 cup of stuffing in each chop.
6-Place stuffed chops in 9x12 baking dish. Cover with foil.
7-Place dish with chops in preheated oven.  Cook for 30 minutes covered. 
8-Remove foil and bake for another 15 minutes.
Served with collard greens and steamed carrots.  Enjoy!

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