"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

PRETZEL-STUFFED PORK CHOPS Recipe

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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.

Contributor:  
Contributor:  
Glenda Heizer
Added: Friday, December 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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