"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Nutty Pork Chops Recipe

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This recipe for Nutty Pork Chops, by , is from The Intelligencer Cookbook Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Lalonde, 34 Lambert Dr., Belleville (1985)

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c croutons
1/4 c finely chopped salted peanuts
2 tbsp. dehydrated minced onions
2 tbsp. chopped parsley
1/2 tsp crushed red chili pepper
1/4 c butter melted
1 tbsp. water
1/2 tsp salt
6 loin pork chops 1 1/4" chick (slit to make pockets)
1/2 tsp salt (second amount)
1/4 tsp pepper
3/4 c apply jelly
2 tbsp. lemon juice

Directions:
Directions:
Mix together first five ingredients. Stir together butter, water and 1/2 tsp salt and pour over crouton mixture and toss gently. Season pork chops with salt and pepper. Stuff the pockets with crouton mixture. Close openings (pockets) with skewers. Heat jelly and lemon juice, only to boiling stirring constantly. Bake chops in a 325F preheated oven 40 to 50 min turning occasionally and basting with jelly sauce during the last 30 min. (Use a large approximately 4" deep baking dish, no cover).

 

 

 

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