"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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Autumn Pork Chops Recipe

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This recipe for Autumn Pork Chops, by , is from The Welty-Dreyfuss Family 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:  
Beth Dreyfuss
Category:
Category:
Ingredients:  
Ingredients:  
6 pork chops
¾ c. mincemeat (prepared)
½ c. soft bread crumbs
1 small apple, peeled and finely diced
2 T. chopped nuts (walnut, pecans)
½ c. orange juice
1 T. oil
¼ c. orange liqueur
Directions:
Directions:
Combine mincemeat, bread, apples, nuts & 2 T. orange juice to make 'stuffing'. Brown pork chops over medium heat with oil. Arrange in baking dish. Add stuffing on top. Pour over remainder of orange juice. Cover and bake at 350 º F for 1 hour. Heat liqueur and pour over top & ignite (I often skipped this step).

If you want to be fancy, you can stuff the chops with the stuffing.
Personal Notes:
Personal Notes:
I found this recipe somewhere and it became my go-to for making pork chops in the fall. It has all those autumn flavors.

 

 

 

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