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Fruity Pork Chops Recipe

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This recipe for Fruity Pork Chops , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janell (Mills) Burditt


1/2 c dried cranberries
1/2 dried sour cherries
1/2 dried quartered apricots
1 1/4 c defatted chicken broth
1/2 c dry sherry
4 center cut pork chops
1 inches thick with
a pocket cut in each chop for stuffing
2 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste
4 tbsp unsalted butter

In a small bowl, combine all of the dried fruit with c of the broth and all the sherry. Set aside for 1 hour to soak. Pre-heat the oven to 350 degrees. Drain the fruit, reserving the liquid. Stuff the pockets of the chops equally with the fruit. Close the pockets with toothpicks. Heat the oil in a large skillet over medium-high heat and brown the chops for 5 minutes per side. Transfer them to a shallow roasting pan to fit, then sprinkle on both sides with thyme, salt and pepper, dot with 2 tbsp butter. Pour the reserved liquid into the pan. Bake basting twice, until the chops are cooked through, about 30 minutes. Transfer the chops to a plate and keep warm. Discard any foam in the roasting pan. Add the remaining chicken broth to the pan; cook over medium-high heat for 2 minutes, stirring and scraping up any brown bits on the bottom of the pan. Swirl remaining 2 tbsp butter into the sauce, adjust the seasonings and serve as a sauce for the chops.




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