Wednesday, April 28, 2010

stuffed butterfly pork chops


dad's marrying a couple tonight so I've had to start early on my prep for dinner cuz I also have a piano lesson to give...so he'll have to eat when he gets home. I combined 2 recipes and came up with this one:

1/3 c. butter
1/2 tsp. salt
3/4 tsp. sage
1/4 tsp. pepper
1/2 c. diced celery
4 c. toasted bread cubes
1/2 c. coarsely chopped onion
2 lg. delicious or winesap apples
1/4 c. raisins
6 pork chops cut 3/4 to 1 inch thick

Melt butter; add salt, sage, pepper, onion and celery and cook over low heat until vegetables are almost tender. Pour over bread cubes, stirring lightly to distribute ingredients evenly. Pare, core and coarsely chop one or two apples to make 1 1/2 cups. Stir apple and raisins into stuffing mixture and turn into baking dish (11 1/2 x 7 1/2 x 1 1/2 inches)

Glaze:
2 T. brown sugar
3 T. prepared mustard
1 T. fresh lemon juice

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, combine the brown sugar and mustard. Mix together well.
  3. Butterfly the pork chops and arrange them in a 9x13 inch baking dish over the stuffing mixe above. Spread the mustard mixture over the chops, then sprinkle with the lemon juice.
  4. Bake at 325 degrees F (165 degrees C) for 20 minutes, or to desired doneness.
I prepared the stuffing mixture in a caste iron skillet and then laid on the chops, and their glaze and then just slid the skillet into the oven.

Check for internal temp if you have an instant read thermometer

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