Ingredients
4
pork rib or loin chops, 1 inch thick (about 2 1/2 lb)
2
slices cinnamon raisin bread, toasted, cut into cubes (about 1 cup)
1/2
cup chopped apple (1/2 medium)
1/2
cup chopped pecans
1/2
teaspoon salt
1/4
teaspoon grated orange peel
1/8
teaspoon ground cinnamon
Dash pepper
3
tablespoons orange juice
2
tablespoons sugar
1
tablespoon cornstarch
1
cup apple juice
2
tablespoons butter or margarine
Preparation
Heat oven to 350°F. With sharp knife, make pocket in each pork chop by cutting into side of chop toward bone.
In medium bowl, mix stuffing ingredients. Stuff each pocket with 1/4 of stuffing mixture; place chops in ungreased 13x9-inch pan. Bake uncovered 30 minutes.
Meanwhile, in 1-quart saucepan, mix sugar and cornstarch; stir in apple juice. Cook over medium-low heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in butter.
Pour glaze evenly over chops; bake uncovered 30 to 35 minutes longer or until pork is no longer pink in center.
