Iowa Chop With Apricot Pecan Stuffing

* Exported from MasterCook *

IOWA CHOP WITH APRICOT PECAN STUFFING

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats Main dish

Amount Measure Ingredient -- Preparation Method
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Posted by Stewart Hopper
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STUFFING MIXTURE:
8 oz Dried apricots
1/3 c Brandy
2/3 c Hot water
1/2 c Onion, minced
1/2 lb Unsalted butter
12 oz Broken pecans (not chopped)
1 tb Fennel seed
1 t White pepper
1 t Nutmeg
2 oz Dried currants
1 tb Grated orange peel
1/4 c Apricot jam
5-6 whole eggs
1/2 ts Salt
1 lb Packaged seasoned bread
-stuffing crumbs
PORK:
12 6-8oz Iowa Chops
3 to 4 tb vegetable oil
OPTIONAL FLAMBE:
1 c 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)

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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