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Stuffed Pork Chops Recipe

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This recipe for Stuffed Pork Chops, by , is from The Saint Jude Ladies Guild Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Sunday, November 27, 2005


4 thick pork chops, 1 1/2 inches
2 apples, unpeeled, cored, chopped
1/2 cup raisins
3/4 cup fresh breadcrumbs, from French bread
1 Tbsp. brown sugar
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. ground cloves
2 Tbsp. melted butter
2 Tbsp. chopped chives or parsley
2 Tbsp. butter or margarine
1 cup beef broth

Trim excess fat from pork chops. Make a slit to form a pocket in fat end of each pork chop. In a bowl, combine apples, raisins, breadcrumbs, brown sugar, pepper, salt and cloves. Add melted butter and chives or parsley. Mix well. Let stand for a few minutes for flavors to blend. Stuff each pork chop with a generous portion of stuffing. Skewer shut with toothpicks. Heat butter in heavy skillet. Brown chops slowly over medium heat, about 5 minutes on each side. Add beef broth. Bring to a simmer. Simmer pork chops over low to medium heat (keep on low for tender porkchops) for about 30 minutes or until tender. Remove toothpicks. Transfer to serving platter. Pour pan juices over pork chops and serve immediately with a green salad and steamed broccoli.




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