 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
The pork and fruit flavors blend wonderfully in this entree that seems like you fussed, writes Mrs. Thomas Allison of Redmond, Washington. Ingredients:
2 bone-in pork loin chops (1-1/4 inches thick) |
2 tablespoons chopped onion |
2 tablespoons butter |
1-1/2 cups soft bread crumbs |
1/2 cup chopped dried apricots |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons plus 1/2 cup water, divided |
1 tablespoon vegetable oil |
2 tablespoons white wine vinegar |
Directions:
1. Cut a pocket in each chop by slicing from the fat side almost to the bone; set aside. In a skillet, saute onion in butter until tender. Stir in the bread crumbs, apricots, salt and pepper. Add 2 tablespoons water; toss to coat. Stuff chops.
2. In a skillet, brown chops in oil. Combine vinegar and remaining water; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 160°. Yield: 2 servings.
|
|