Michigan Dried Cherry Apple Stuffed Pork Chops Recipe

• 1 c. apple juice
• 1/2 c. fresh apple chunks
• 1/2 c. Michigan Dry Cherries
• 1/2 c. minced walnuts
• 2 tbsp. croutons
• 1 tbsp. sugar
• 2 tbsp. dry white wine
• 1 tbsp. lemon juice
• 1/2 teaspoon grnd ginger
• 6 pork loin chops, cut 1-inch thick
• 2 tbsp. veg. oil

1. In saucepan combine apple juice and apples; simmer, covered, for 25 min.
2. Remove from heat.
3. Add in Michigan Dry Cherries and let stand 5 min; drain, reserving liquid.
4. Combine cooked fruit mix, walnuts and croutons.
5. Stir together sugar, wine, lemon juice and ginger.
6. Add in to crouton mix, tossing lightly to moisten.
7. Cut pockets in fat side of chops, cutting lengthwise to bone.
8. Spoon about 1/3 c. of the stuffing mix into each pocket.
9. If necessary, use wooden picks to hold pockets closed.
10. In large skillet brown chops in warm oil.
11. Place chops in a 13x9x2-inch baking pan.
12. Sprinkle chops with a little salt and pepper.
13. Add in 1/4 c. reserved apple liquid to pan, adding water if necessary.
14. Bake chops, covered, in 350 degree oven for 1 hour.
15. Serves 6.

apple juice, fresh apple chunks, michigan, walnuts, croutons, sugar, white wine, lemon juice, grnd ginger, pork loin chops, oil

Taken from cookeatshare.com/recipes/michigan-dried-cherry-apple-stuffed-pork-chops-22852 (may not work)