2015 |
2014 |
4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature**
1 tablespoon peach schnapps
1 large lemon, juiced
- Preheat oven to 350°.
- Slit each pork chop along 2 sides to create a large pocket.
- *Toast each slice of bread well and then lightly butter.
- Cut each piece into small squares.
- Toss with thyme, garlic salt and pepper.
- Stuff each pork chop with 1/3 cup of mixture.
- Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
- Place chops in a square greased baking dish.
- Arrange remaining stuffing around the edges.
- Glaze chops and stuffing tops.
- Bake uncovered 30 minutes.
- Turn chops, glaze chops and stuffing again. Bake another 30 minutes.
*If you prefer, prepare 1 box of stove top stuffing instead.
**Tonight I used Lemon Curd and had a distinctively fresh flavor with the same consistency. Use whatever flavor speaks to you.
This recipe sounds fabulous! I'm going to put it on my menu soon. Yum!
ReplyDeleteI hope you enjoy them!
ReplyDelete