Iowa Chop with Apricot Pecan Stuffing

* Exported from MasterCook *

Iowa Chop with Apricot Pecan Stuffing

Recipe By :=20
Serving Size : 12 Preparation Time :0:00
Categories : Pork Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Posted by Stewart Hopper
STUFFING MIXTURE:
8 ounces Dried apricots
1/3 cup Brandy
2/3 cup Hot water
1/2 cup Onion -- minced
1/2 pound Unsalted butter
12 ounces Broken pecans (not chopped)
1 tablespoon Fennel seed
1 teaspoon White pepper
1 teaspoon Nutmeg
2 ounces Dried currants
1 tablespoon Grated orange peel
1/4 cup Apricot jam
whole eggs
1/2 teaspoon Salt
1 pound Packaged seasoned bread -- stuffing crumbs
PORK:
12 each 6-8oz Iowa Chops
3 to 4 tb vegetable oil
OPTIONAL FLAMBE:
1 cup Brandy

Soak apricots in brandy and water for 1/2 hour. Drain, reserving liquid, and=
chop apricots finely. Place together in a large bowl.

Saute 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 1/3 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 35-40 minutes in a 350 degree oven. (when pork tests 160 internally, it=
is done)=20
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.

Recipe by Leanne Jonker of Iowa City, Iowa; as published in the Cedar=
Rapids Gazette 19 Nov 1994.

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