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Pork: Stuffed Pork Chops

Source of Recipe

Darlene


List of Ingredients

4 boneless pork loin chops
1/2 c. dry white wine
2 T Worcestershire
1 tsp. garlic powder

Pineapple Stuffing:

2 c. herb-seasoned stuffing
1¾ c. defatted chicken broth
1 8-oz. can crushed pineapple in juice, undrained
1 stalk celery, minced
2 T chopped onions
2 T minced green bell pepper
1 tsp. minced fresh ginger
1 tsp. shredded orange zest
¼ tsp. crushed red pepper flakes
¼ tsp. nutmeg
2 T golden raisins

Glaze:
½ c. apricot preserves
2 T Dijon mustard
1 T butter1 c. chopped green onions



Recipe

Rub pepper into pork and place pork in a large plastic zipper bag (such as Ziploc). Whisk together wine, Worcestershire, and garlic powder and pour over pork. Seal the bag and place in the refrigerator to marinate 2-24 hours,turning the bag occasionally to coat.

Preheat oven to 375º. Combine all stuffing ingredients but raisins in microwave and cook 3 minutes. Stir in raisins, return to microwave and cook 1 minute. Let stand 5 minutes. Cut a slit in the side of each pork chop to form
a pocket; divide stuffing and stuff pork pockets. Secure with a toothpick. Place chops in a shallow roasting pan and bake 40-50 minutes or until no pink
remains. Remove toothpicks and place on serving platter .

Meanwhile, heat butter in small saucepan over medium-high heat. Add green onions and sauté until wilted. Add apricot preserves and Dijon mustard; cook and stir until preserves are melted, about 10 minutes. Spoon over stuffed chops and serve.

Serves 4