Apple Raisin stuffed pork chops

I can't believe I haven't posted this recipe.  It is one of my favorites.

Four thick cut pork chops
Stuffing (see recipe below)

Cut a deep pocket into each porkchop.

Pack tightly with stuffing

Bake at 350º in an uncovered baking dish for about 50 minutes.

Serve.

Stuffing

One apple, peeled and chopped
One small onion, minced
Raisins (to taste, I just throw in a handful)
Two slices whole wheat bread, cut into small pieces
 Sage, thyme, salt, and pepper to taste
1/4 cup butter melted
1/4 cup boiling water
Mix together

If you are on a low carb diet or just don't eat bread, try making this into a casserole by using thin cut pork chops, lining the dish with sliced apples and onions, and putting the rest of the stuffing ingredients over the top.

Really good porkchops

1/2 cup breadcrumbs
1 inch fresh ginger, finely grated
1 tablespoon chopped garlic
1 tsp cayenne

Mix.

Dip porkchops in soy sauce and dredge with breadcrumb mix

Bake at 450 degrees for 25 minutes

Threw this together not expecting much and it was OUTstanding.

Cranberry Port Stuffed Porkchops

Been a while since I cooked anything new but got a little experimental the other day and thought I'd share it.

Ingredients (per person):
1 large porkchop
2 tbsp raisins
2 tbsp cranberries
1/2 tsp thyme
1/3 cup currants
1/3 cup cranberries
2 tbsp brown sugar
1 tsp corn starch




Dried Cranberry and Raisin Stuffed Porkchops

Mix a couple tablespoons dried cranberries (not Craisins which are sweetened) and raisins.  Stuff into the pocket of a thick cut porkchop.

Bake at 350 degrees for 40 minutes or until done to your liking.

Cranberry Currant Port Relish

The recipe below is roughly for one good sized pork chop and therefore one person.  Multiply by the number of people you are serving

• Heat about 1/3 cup of good quality port.  (I am a firm believer that if if it's too cheap to drink it's too cheap to put in your food).  Do not let it boil, just heat.

• Pour over 1/3 cup currants, add 1/2 tsp thyme. mix and set aside.
• Mix 1/3 cup whole cranberries with 2 tablespoons brown sugar and 1 tsp cornstarch
• Bake in 350 degree oven for 25 minutes (this will prevent the cranberries from bursting and becoming cranberry sauce)
• Remove from oven and add to currant/port mixture

Spoon generous serving of relish onto plate and top with a porkchop.

Get plates that aren't a clashing red to take a picture.

Enjoy.