| FRUIT-STUFFED PORK CHOPS |
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4 servings1 can (16 ounces) pitted tart cherries, drained 1/2 cup chopped apple 1/4 cup raisins 1/4 cup chopped dried apricots 1 teaspoon ground cinnamon 1/2 teaspoon instant chicken bouillon granules 1/2 teaspoon salt 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon pepper 5 tablespoons CRISCO Oil, divided 1/3 cup chopped onion 1 cup herb-seasoned stuffing mix 1/4 cup packed brown sugar 4 pork chops with pocket, 1 inch thick Preheat oven to 350ºF. Mix cherries, apple, raisins, apricots, cinnamon, bouillon granules, salt, allspice, cloves and pepper in medium mixing bowl. Set aside. Heat 1 tablespoon Crisco Oil in small saucepan. Add onion. Sauté over moderate heat until tender. Stir in stuffing mix, brown sugar and cherry mixture. Remove from heat. Fill each chop pocket with one-fourth of stuffing. Secure edges with wooden picks. Heat remaining 4 tablespoons Crisco Oil in large skillet. Add chops. Brown over medium-high heat. Place chops in 8-inch square baking dish. Cover dish with aluminum foil. Bake at 350ºF, about 40 minutes, or until pork is no longer pink. Remove wooden picks before serving. |
