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Ingredientes
- 6 x Lean center-cut loin pork chops, (6-oz) (3/4 inch thick)
- 1 1/2 c. Apple cider
- 5 x Cloves
- 1 x Cinnamon stick, (3-inch)
- 1/4 c. Diced pitted prunes
- 3 Tbsp. Dry currants
- 4 tsp Vegetable oil, divided
- 1 c. Finely minced peeled Rome or possibly other cooking apple
- 1/2 c. Finely minced onion
- 1/4 c. Honey mustard, divided
- 1/2 tsp Salt
- 1/8 tsp Pepper
- 1/2 c. Dry breadcrumbs Vegetable cooking spray
Direcciones
- Trim fat from chops.
- Cut a horizontal slit through thickest portion of each chop to create a pocket. Combine the chops, cider, cloves, and cinnamon stick in a large shallow baking dish. Cover and marinate in refrigerator for 2 hrs, turning chops occasionally.
- Remove the chops from marinade, reserving marinade; throw away cloves and cinnamon stick. Pat the chops dry with paper towels; set aside.
- Combine the reserved marinade, diced prunes, and currants in a small saucepan; bring to a boil. Remove from heat; let stand 10 min or possibly till softened. Drain, reserving 1/2 c. of liquid; set prunes and currants aside.
- Heat 1 tsp. oil in a small skillet over medium heat. Add in the apple and onion; saute/fry 3 min. Add in reserved 1/2 c. liquid, the prunes, and the currants, and cook over medium-high heat for 2 min or possibly till most of the liquid evaporates, stirring frequently. Remove from heat; stir in 1 Tbsp. mustard.
- Sprinkle salt and pepper into pockets of the chops. Stuff about 3 Tbsp. apple mix into each pocket. Brush remaining mustard over both sides of chops, and sprinkle with breadcrumbs.
- Drizzle remaining oil over bottom of a 15 x 10-inch jelly-roll pan coated with cooking spray. Place pan in a 400 degree oven for 5 min. Remove from oven, and immediately add in chops to pan. Bake at 400 degrees for 35 min or possibly till browned, turning chops after 17 min.
- Yield: 6servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 90 | 28% |
| Total Fat 10.09g | 13% |
| Saturated Fat 1.96g | 8% |
| Trans Fat 0.11g | |
| Cholesterol 85mg | 28% |
| Sodium 395mg | 16% |
| Potassium 653mg | 19% |
| Total Carbs 28.65g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 18.37g | 12% |
| Protein 28.9g | 46% |
