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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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A delicious and sure to impress dish perfect for two. Double this for a family meal Ingredients:
2 pork loin chops, cut with pocket |
1 small egg, beaten |
2 tablespoons all-purpose flour |
1 tablespoon vegetable oil |
1 tablespoon butter |
1 tablespoon onion |
1/4 cup apple, peeled and finely chopped |
1 tablespoon dried cranberries, finely chopped |
1/2 cup crumbled cornbread |
1 dash dried sage |
1 dash dried thyme |
1 dash salt |
1 dash pepper |
Directions:
1. Melt the butter in a medium skillet over medium heat and sauté the onion for three minutes. Add the cranberries and apple and cook for an additional minute.
2. In a large bowl mix the corn bread, sage, salt, pepper, and thyme. Add the apple mixture and 1 1/2 teaspoon beaten egg.
3. Carefully stuff the pork chops with the stuffing. Close the pocket with wooden toothpicks.
4. Dip the pork chops in the remaining beaten egg and then into the flour.
5. Heat the oil in a large heavy skillet over medium heat. Cover and cook the pork, turning occasionally, until the juices flow clear when chop is pierced (about 1 hour).
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