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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A family-pleaser from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
6 pork loin chops |
2 cups breadcrumbs |
1 tablespoon minced onion |
1 cup apple, peeled and chopped |
salt and pepper, to taste |
hot water |
Directions:
1. Have the butcher cut the chops 1 thick with a pocket cut from the bone side (the membrane along this side contracts when heated and holds the edges of the pocket together without using toothpicks or skewers).
2. Preheat oven to 325°F.
3. Combine bread crumbs, onion, apple, salt and pepper; moisten with water.
4. Pack into pockets in chops; place in baking pan, cover and bake for 1 1/2 hours.
5. Remove cover for last 1/2 hour of baking.
6. **Variation: omit apple; add 1/2 teaspoon sage, 1/2 teaspoon poultry seasoning, 1 tablespoon minced celery and 1 teaspoon minced parsley.
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