Sunday, 16 October 2011

Stuffed Pork Chops baked in Cider

Tonight my lovely hubby made dinner and it was so yummy that I had to type this out and share with you guys :) He said it was pretty easy to make, so I think you gotta give it a go. I have to add that this is definitely a lovely warming autumnal / winter dish.

This recipe was taken from a little English cookbook of mine called Favourite Recipes with Beer & Cider... yum!

Stuffed Pork Chops baked in Cider
A traditional West Country Dish

4x8 oz pork chops
1/2 - 1/4 pint dry cider (or any kind of cider will do)
1 oz butter for browning the chops

1 oz butter
1 medium onion, peeled and chopped
1 medium cooking apple, peeled, cored and grated
6 prunes, stoned and chopped (yes prunes, it just adds a bit of sweetness I think)
1 oz walnuts, finely chopped
1 small egg, beaten
4 tablespoons fresh white breadcrumbs
salt & pepper

Set oven to 425 deg Fahrenheit or 220 deg Celsius. For the stuffing, melt 1 oz butter and cook the onion gently until soft. Remove from the heat and add all the remaining stuffing ingredients. Slit the outside edges of the chops to make pockets and push the stuffing inside them (or in our case he just added it on top). Melt the remaining 1 oz butter in a frying pan and quickly brown each chop. Transfer to an ovenproof dish and pour over about 1/2 pint of cider; enough to cover the bottom of the dish. Bake for approx 30-40 minutes until meat is tender. During cooking, baste the chops from time to time and add more cider if needed. The chops should be served hot with the reduced, syrupy cider liquid poured over them.

This is my little cookbook

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