Pork Chops with Apple-Corn Bread Stuffing

From: bi900@cleveland.freenet.edu (Dean B. Reardon)
Date: 13 Oct 1993 17:37:34 GMT
(Bon Appetit, Oct. 1993)
(2 Servings)
4 1/2 inch thick boneless pork loin chops, trimmed
1tsp dried thyme
1 1/2 tablespoons unsalted butter
1/2 cup chopped onion
1/2 cup chopped peeled tart apple (such as Granny Smith)
3/4 cup corn bread stuffing mix, crushed
1/4 cup water
Preheat oven to 450F. Season pork with 1/2 tsp thyme, then salt 
and pepper. Melt 1/2 tbs butter in heavy medium skillet over 
medium high heat. Add pork chops to skillet; saute until cooked 
through, about 3 minutes per side. Transfer pork chops to small 
baking pan. Melt remaining 1 tbs butter in same skillet over 
medium high heat. Add chopped onion and apple to skillet and 
saute until beginning to soften, about 5 minutes. Add stuffing 
mix, water and remaining 1/2 tsp thyme. Stir until water is 
absorbed and stuffing is moist, about 30 seconds. Mound 1/4 of 
stuffing on each pork ship. Bake until stuffins is crips and 
beginning to brown, about 5 minutes.
Dean B. Reardon    Univ. of Texas Health Sci. Center - Houston
  		   Graduate School of Biomedical Sciences
        	   M.D. Anderson Cancer Center
GSBS1063@utsph.sph.uth.tmc.edu  or  bi900@cleveland.Freenet.Edu


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