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Ingredientes
- 2 x Pork chops - (12 ounce ea)
- 1/4 c. Cream cheese softened at room temperature
- 1/4 c. Dry apricots thinly sliced
- 1/3 c. Walnuts minced
- 1 Tbsp. Seasoned breadcrumbs
- 1 Tbsp. Chopped fresh rosemary Salt and pepper
- 2 c. Port wine
- 1 x Rosemary sprig
- 2 x Garlic cloves peeled, whole
- 1 tsp Sugar
- 1 tsp Arrowroot mixed with
- 1 tsp Cool water
Direcciones
- Cut a pocket into the pork chop. Combine stuffing ingredients and stuff chop with a thin, even layer. (Overstuffing will make cooking time too long.) Season with salt and pepper and place it in a warm oiled skillet. Cook till just browned, about three to four min per side.
- Preparation for the sauce: Place wines, rosemary, garlic cloves and sugar in saucepan. Reduce wine to about half a c. of liquid. Removes garlic cloves and rosemary and stir in arrowroot mix to thicken.
- Place chops in preheated 400 degree oven for three to four min or possibly till stuffing is warm. Remove finished chops from oven. Place chop on plate. Top with sauce.
- Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 2 servings | |
| Calories 748 | |
| Calories from Fat 274 | 37% |
| Total Fat 31.08g | 39% |
| Saturated Fat 11.88g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 898mg | 37% |
| Potassium 598mg | 17% |
| Total Carbs 44.85g | 12% |
| Dietary Fiber 1.2g | 4% |
| Sugars 23.52g | 16% |
| Protein 12.08g | 19% |
