"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for PRETZEL-STUFFED PORK CHOPS, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glenda Heizer
Added: Friday, December 19, 2008


4 (10 oz.) pork loin chops, butterflied
salt and pepper to taste
4 large soft pretzels, cut into pieces
2 large red apples, finely chopped
1 large red onion, finely chopped
1/2 c. chopped fresh rosemary
1/4 c. chopped fresh basil
1 c. apple juice
1/2 c. cola
2 c.each apple juice and cola
6 garlic cloves, peeled
2 red apples, cut into pieces
1/4 c. packed brown sugar
1 tsp. cinnamon

Season pork with salt and pepper. Combine pretzels, chopped apples, onion, rosemary, basil, 1 c. apple juice and 1/2 c. cola in a bowl and mix well. Divide into 4 equal portions. Stuff 1 portion into each pork chop. Pour 2 c. apple juice and 2 c. cola into baking dish. Add garlic, apple pieces, brown sugar, and cinnamon. Add the stuffed pork chops. Bake, covered, at 350 degrees for 25 minutes or until a meat thermometer registers 160 degrees. Remove the pork chops to a platter. Puree the pan drippings with a hand tool or in a blender. Pour into a saucepan. Cook until reduced and thickened. Ladle over pork chops.

Number Of Servings:
Number Of Servings:
Serves 4




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