Premiere Pork Chops Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 each: Cooked rice,
1/3 cup: Miracle Whip, mayonnaise
1 tbsp: Ginger root, grated
6 each: Pork loin chops, 1 inch
1/3 cup: Raisins, chopped
-thich, trimmed of fat
1/3 cup: Dried apricots, chopped fine
Shake N Bake for Chicken,
1/3 cup: Toasted pecans, chopped
-crispy,
1/3 cup: Parsely, chopped
Maple syrup,
Directions:
Soak raisins and apricots in boiling water for about 5 minutes, or
until slighly plumped. In bowl, add rice, raisins, apricots, nuts and
parsley. Mix the salad dressing into rice mixture. Stack the pork
chops together and use 3 skewers to secure, leaving a space in between
each chop. Place T bone side down. Pack stuffing in between each
pork chop, using skewers to hold everything together. (can also be
tied together to prevent falling apart) Moisten meat with maple
syrup cut with a bit of water and pat on the coating mix. Bake in a
375F oven for about 1-1/2 hours, or until juices run clear. Makes 6
servings. Origin: Adapted from Whats Cooking, 14th issue.
Shared by: Sharon Stevens, Nov/95.
Submitted By SHARON STEVENS On 11-25-95
Source from luhu.jp
until slighly plumped. In bowl, add rice, raisins, apricots, nuts and
parsley. Mix the salad dressing into rice mixture. Stack the pork
chops together and use 3 skewers to secure, leaving a space in between
each chop. Place T bone side down. Pack stuffing in between each
pork chop, using skewers to hold everything together. (can also be
tied together to prevent falling apart) Moisten meat with maple
syrup cut with a bit of water and pat on the coating mix. Bake in a
375F oven for about 1-1/2 hours, or until juices run clear. Makes 6
servings. Origin: Adapted from Whats Cooking, 14th issue.
Shared by: Sharon Stevens, Nov/95.
Submitted By SHARON STEVENS On 11-25-95
Source from luhu.jp