Pork Chops With Fruitcake Stuffing – a delicious recipe with onion, green bell pepper, unsalted butter, fruitcake, four pork chop, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy skillet cook the onion and the bell pepper in 2 tablespoons of butter over moderately low heat, stirring, until the vegetables are softened, stir in the fruitcake and salt and pepper to taste, and let the stuffing cool.
2
With a sharp paring knife make a 1-inch-long horizontal incision along the side of each chop and cut a deep, wide pocket in the chop.
3
Fill the chops with the stuffing and close the openings with wooden picks.
4
Pat the chops dry with paper towels and season them with salt and pepper.
5
In a heavy ovenproof skillet (preferably cast-iron) heat the remaining 1 tablespoon butter and the oil over moderately high heat until the foam subsides and brown the pork chops.
6
Add 1/4 cup water, bake the chops, covered, in the middle of a preheated 350F oven, turning them once, for 30 minutes, and transfer them to plates.
7
On top of the stove boil the pan juices until they are reduced to about 1/3 cup, strain them through a sieve into a bowl, and spoon them over the chops.
123
kcal
Calories
12
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ⅓ cup minced onion, ⅓ cup minced green bell pepper, 3 tablespoons unsalted butter, 1 cup finely chopped fruitcake, and more.
Yes, Pork Chops With Fruitcake Stuffing falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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