ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2014/10/Pork-Loin.jpg”>
Stuffing is not just for turkey, and it doesn’t have to consist mainly of breadcrumbs. In this recipe, pork chops are stuffed with a sweet and tart fruit (and breadcrumb) filling that sets off their mild flavor. They’re first browned for crispness, then baked to cook them through with a minimum of fuss. Meanwhile, you’re making a simple sauce out of fresh ingredients to finish off the dish. Though this all takes preparation, it’s worth it for a special occasion at home. From the Castle in the Country in Allegan, Michigan, a great place for a celebration or just a relaxing weekend.
Pork Loin Filled with Apricot-Cranberry Stuffing
2014-10-14 15:48:08
Yields 8
Baked pork chops with a sweet and tart fruit filling and homemade sauce
Print
Ingredients
- 2 cups diced dried apricots and dried cranberries
- 1 cup orange Juice
- 1 cup chicken stock
- ½ cup (approx) breadcrumbs
- ¼ cup chopped hazelnuts (optional)
- 4 boneless pork loin chops
- 2 leeks
- 2/3 cup orange juice
- 2/3 cup chicken stock
- chopped fresh rosemary
- zest of one orange
- 2 Tb. butter
- chopped parsley
Instructions
- Put apricots, cranberries, orange juice, and stock in a saucepan, bring to a boil and reduce to a thick syrup. Add breadcrumbs to soak up liquid and nuts.
- Stab and sweep pork loin chops to make a pocket and fill with about ¼ cup stuffing
- Brown in saute pan with olive oil and remove to ovenproof dish.
- Bake until internal temperature reaches 165
- Meanwhile, thinly slice leeks and sauté in the pan with about 1 Tb. reserved cooking fat
- Add 2/3 cup orange juice and cook to loosen any brown bits
- Add 2/3 cup stock, rosemary, and orange zest. Reduce to about half and keep warm
- Swirl in 2 Tb butter and chopped parsley
Think Tasty https://www.thinktasty.com/
