Ingredients:
1 cup apple juice
1/2 cup sun-maid dried apples ( cut in chunks)
1/2 cup sun-maid seedless raisins
1/2 cup chopped walnuts
2 tablespoons fine dry breadcrumbs
1 tablespoon sugar
2 tablespoons dry white wine
1 tablespoon lemon juice
1/2 teaspoon ground ginger
6 pork loin chops, cut 1 inch thick
2 tablespoons cooking oil
Directions:
In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
Remove from heat.
Add raisins and let stand 5 minutes; drain, reserving liquid.
Combine cooked fruit mixture, walnuts, and bread crumbs.
Stir together sugar, wine, lemon juice, and ginger.
Add to bread mixture, tossing lightly to moisten.
Cut pockets in fat side of chops, cutting lengthwise to bone.
Spoon about 1/3 cup of the stuffing mixture into each pocket.
If necessary, use wooden picks to hold pockets closed.
In large skillet brown chops in hot oil.
Place chops in 13x9x2-inch baking pan.
Sprinkle chops with a little salt and pepper.
Add 1/4 cup reserved apple liquid to pan, adding water if necessary.
Bake chops, covered, in 350 F oven for 1 hour.
Servings: 6
Time preparation: 30 min.
Time total: 120 min.