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Pocket Pork Chops

6 boneless pork chops, 1 1/2 inch thick
12 cup water
13 cup chopped onion
3 tablespoons packed brown sugar
1 12 teaspoons cider vinegar
1 (8 ounce) package cornbread stuffing mix
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped celery
2 tablespoons butter
2 tablespoons low sodium soy sauce
1 teaspoon onion powder


Cut a 4 to 5 inch long slit to make a pocket in each chop. In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder. Heat to boing, stirring occasionally. Add stuffing mix toss lightly to coat. Spoon mixture into pork chop pockets. Arrange chops, stuffing side up in an oblong baking dish. Cover with foil bake at 350 degrees for 20 minutes. Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.

Source: www.food.com