MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Pork Chops
 Categories: Pork, Meats
      Yield: 4 servings
 
           -JUDI M. PHELPS
      4    1"-thick loin cut pork chops
           -(about 1-1/2 lb)
    1/4 c  ;hot water
      1 T  Raisins
      1 T  Butter or margarine
      2 T  Onion; chopped
    1/2 c  Apple; peeled and finely
           -chopped
      1 c  Corn bread; cubed
    1/4 ts Salt
    1/8 ts Pepper
           Generous dash sage
      1    Egg; beaten
    1/4 c  Flour
      2 T  Vegetable oil
 
  Cut a deep pocket in each pork chop (see note).  Soak raisins in
  water 5 minutes; drain, then finely chop.  In a small skillet over
  low heat, melt butter; add onion and saute about 3 minutes.  Add
  raisins and apple; cook 1 minute.  In a large bowl, thoroughly
  combine corn bread, salt, pepper, and sage; stir in apple mixture and
  1 tablespoon beaten egg.  Stuff pork chops with mixture.  Fasten
  edges together with wooden picks.  Dip chops in remaining egg then
  into flour, shaking off any excess.  In a large heavy skillet over
  medium-low heat, heat oil.  Cook chops, turning occasionally, about
  60 minutes or until juices flow clear when chop is pierced.  Remove
  wooden picks before serving.
  
  Note:  To Make a pocket for stuffing in pork chops, with a sharp
  paring knife, cut a 2" slit in the fatty side of the chop.  Insert
  knife into slit, then drawing knife back and forth, work toward the
  bone, making a large pocket the length of the meat inside the chop.
  Keeping the opening as close to 2" as possible will help keep the
  stuffing in place while cooking.  Fasten the opening by inserting 2
  wooden picks into chop to form an X.
  
  Shared and MM by Judi M. Phelps.
  jphelps@shell.portal.com or jphelps@best.com
 
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