Stuffed Pork Chops
Ronnie's Notes
RF: once again, I referenced the cranberry sauce because it is not in the generally referenced Vegetables or Pastas, Rice and Grain section mentioned at the top and I want the reader to know there is a recipe for this in the book.
Tips: Kitchen Clue You can have the butcher cut the pocket into the chop for you, or do it yourself: With the tip of a sharp knife, make a cut into the side of the chop, and then cut through to almost cut the chop in half, leaving about 1/2" around the edges.
Difficulty: Easy
Instructions
Preheat the oven to 350°F.
Heat the butter in a skillet over moderate heat.
When the butter has melted and looks foamy, add the apple and raisins and cook 2–, or until the fruit has softened.
Remove the pan from the heat and stir in the nuts, salt, ginger, and cinnamon.
Set the mixture aside to cool ().
Place equal amounts of the mixture inside the pockets of the pork chops.