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Pork Chops with Fruity Stuffing
1 Tbs. sunflower oil
1 small onioncooked, finely chopped
1 stick celery, finely chopped
3 ounces ready-to-eat dried apricots, finely chopped
1 ounce flaked almonds, finely chopped
3 ounces rice, cooked
1/4 tsp. ground cinnamon
salt and pepper
1/4 cup plus 2 Tbs. apple juice
4 lean pork chops
fresh coriander leaf
Heat the oil in a large frying pan, add the onions and the celery.
Cook 2-3 minutes, until softened. Stir in the apricots, almonds, rice, cinnamon and seasoning.
Cook gently for 1-2 minutes. Add 2 Tbs. of apple juice.
Leave the stuffing to cool a little.
Remove any excess fat from the chops.
Using a small sharp knife, cut a slit through the middle of the chop to make a pocket. Fill each one with the stuffing.
Place in an oven proof dish with the remaining apple juice.
Cover and cook in a preheated 375°F oven for 20 minutes.
Remove cover and cook for a further 10 minutes to brown a little.
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