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Fall into Stuffed Pork Chops [RECIPE]

Pork is one of my favorite all time meats, much to the dismay of one of my dearest friends who would starve to death in a deserted island situation.

Stuffed Pork Chops


what you’ll need:

4-6 1″ pork loin chops (I typically buy a large loin from a warehouse store and break it into about three meals-cutting my own chops, its cheaper and you control the size-you can even make one section as a roast for one of your meals), 1 package of savory herb stuffing, 1 apple, half a cup of golden raisins, 1 cup apple juice, olive oil and cooking twine or toothpicks.

Putting it all together:

open up your pork loin chop like a book and fold it open, sprinkle with salt and pepper (don’t trim the fat)  in a small saucepan add the apple juice and diced apples bring to a boil and let cook about one minute, remove from heat and add raisins and set aside. Make the stuffing per package directions. Once stuffing is done add the apple and raisin mixture and blend well. Now spread the stuffing mixture in equal amounts into each pork loin chop (a little less if you use six chops a little more if you use four) Now time them with the kitchen twine or strategically pin the openings with toothpicks (its not going to look pretty, but you’ll remove them before serving)  Add oil to a hot pan, cast iron preferably, but any pan will do then add the chops. You’ll cook the chops about seven minutes on each side, remove from heat and let set for five minutes.

****If you want a fast gravy open a jar or…. cook down a large sliced onion in equal parts of butter and oil until they start to caramelize (turn brownish, not black), sprinkle with flour-at least a Tbs and add at least a cup of broth-chicken or vegetable or one whole 15oz can, if it’s too runny let simmer on low longer and it should firm up.

****Serving idea… place a chop on a bed of mashers and ladle with gravy and add a side of green beans.


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