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Iowa Chop with Apricot Pecan Stuffing

 

30

Yield

12

servings

Prep

40

min

Cook

50

min

Ready

90

min

Trans-fat Free, Good source of fiber
 

Ingredients

Stuffing mixture
8 ounces apricots
dried
cup brandy
*
cup water
hot
½ cup onions
minced
½ pound butter, unsalted
12 ounces pecans
broken
1 tablespoon fennel seeds
1 teaspoon white pepper
1 teaspoon nutmeg
2 ounces currants
dried
1 tablespoon orange zest
grated
¼ cup apricot preserves (jam)
*
5 large eggs
½ teaspoon salt
1 pound bread crumbs
seasoned, for stuffing
Pork
12 each pork chops
iowa
*
3 tablespoons vegetable oil
1 cup brandy
optionsl
*

Directions

Soak apricots in brandy and water for ½ hour.

Drain, reserving liquid, and chop apricots finely.

Place together in a large bowl.

Sauté onions in butter until tender.

Add to apricots and reserved liquid; set aside to cool slightly.

Add remaining stuffing ingredients (except the bread stuffing crumbs) in order given.

Mix well to break up the eggs.

Add bread crumbs and mix well.

Refrigerate stuffing while preparing pork.

Make a pocket in the meat by slicing horizontally toward the bone halfway up the thickness of the chop.

Stuff each chop with about ⅓ cup of the prepared stuffing, then sear both sides of the chop in a skillet with the vegetable oil in it.

Arrange the chops in a baking pan, cover, and bake for 35 to 40 minutes in a 350℉ (180℃) F oven.

(When pork tests 160 internally, it is done) There will be about 2 quarts of stuffing left, which should be served as a side dish.

Place it in a greased baking dish and bake uncovered in the oven with the pork.

Heat brandy in a small saucepan until hot but not boiling.

Pour hot brandy into the hot baking pan with the meat, then touch with a lighted match.

The brandy will flame up, and at this point you can carry the meat dish to the table and place it on a heavy trivet.

The flames will subsidde after a minute or so, but the baking dish will be too hot to pass, so the chops must be served by the host or hostess.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 44064% of calories from fat
 % Daily Value *
Total Fat 32g 48%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 408mg 17%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 14%
Sugars g
Protein 19g
Vitamin A 17% Vitamin C 12%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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