Michigan Dried Cherry Apple Stuffed Pork Chops Recipe

1. 1

   In saucepan combine apple juice and apples; simmer, covered, for 25 min.

2. 2

   Remove from heat.

3. 3

   Add in Michigan Dry Cherries and let stand 5 min; drain, reserving liquid.

4. 4

   Combine cooked fruit mix, walnuts and croutons.

5. 5

   Stir together sugar, wine, lemon juice and ginger.

6. 6

   Add in to crouton mix, tossing lightly to moisten.

7. 7

   Cut pockets in fat side of chops, cutting lengthwise to bone.

8. 8

   Spoon about 1/3 c. of the stuffing mix into each pocket.

9. 9

   If necessary, use wooden picks to hold pockets closed.

10. 10

    In large skillet brown chops in warm oil.

11. 11

    Place chops in a 13x9x2-inch baking pan.

12. 12

    Sprinkle chops with a little salt and pepper.

13. 13

    Add in 1/4 c. reserved apple liquid to pan, adding water if necessary.

14. 14

    Bake chops, covered, in 350 degree oven for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.