Stuffed Pork Chops with Apple-Cornbread Stuffing
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INGREDIENTS 6 (10-ounce) center-cut pork chops, thick enough to cut a pocket in one side
Apple Corn Bread Stuffing
Salt and freshly ground pepper
3 tablespoons butterPreheat oven to 325 degrees.
Stuff the pork chops with Apple Corn Bread Stuffing and skewer the edge with toothpicks to keep closed. Season with salt and pepper.
Melt the butter in a heavy skillet and cook chops until golden brown on both sides. Turn gently. Cook about 12 minutes.
Place in a baking dish and bake uncovered in preheated oven for 30 minutes.
Before serving, spoon on hot Tangy Raisin Sauce
APPLE CORN BREAD STUFFING
1/2 cup dry bread crumbs
1 cup coarse corn bread crumbs
1 1/4 teaspoons salt
1/4 teaspoon freshly ground pepper
3 eggs, beaten
1/4 cup chopped walnuts
1/2 cup chopped applesToss bread crumbs and corn bread crumbs together. Add salt and pepper, beaten eggs and walnuts. Dressing should be light and fluffy. Add apples last.
TANGY RAISIN SAUCE
1/4 cup brown sugar
3/4 teaspoon prepared mustard
1 1/2 teaspoons flour
1/4 cup raisins
1/4 cup red wine
3/4 cup waterMix brown sugar, mustard and flour together in a saucepan. Add raisins, wine and water. Bring to a boil. Lower heat and simmer about 10 minutes, stirring constantly.
NOTE - You may have the butcher cut the pocket for you for best results.