Cornbread Stuffed Chops
1/4 cup chopped onion
1 clove garlic minced
1 tbsp margarine or butter
1/2 cup corn bread stuffing mix
1/4 cup dried cranberries
1/2 a 4.5oz can of diced green chilies drained
2 tbsp snipped fresh cilantro or parsley
1/4 tsp salt
1/4 tsp ground coriander
1/4 tsp ground cumin
1 apple juice
4 pork loin chops cut approx 1 1/4" thick
Red jalapeno jelly or plum jam
For stuffing, in a small saucepan, cook onion and garlic in hot margarine or
butter until tender. Stir in stuffing mix, cranberries, green chilies, cilantro,
salt, coriander, cumin, and apple juice. Mix well
Trim the fat from the pork chops. Cut a pocket in chop from the fat side almost
to the bone. Spoon stuffing into the chops. Secure with toothpicks
Place chops on a rack in a shallow roasting pan. Bake in a 373* oven for 35-45
minutes or until no pink remains and juices run clear. Meanwhile, if desired, in
a small saucepan, heat jam or jelly until heated through. Brush onto chops the
last 5 minutes of baking
Serves 4
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