Cleaned out the pantry and I have a ton of canned fruit. Any interesting ideas on

REC: Peachy Stuffed Pork Chops--I remember making this eons ago--originally from "Judy" on the old

forum.


Peachy Stuffed Pork Chops


Recipe By:
Serving Size: 4

Ingredients:

4 thick boneless pork chops, at least 2 -inches t
1 box stovetop stuffing Pork Flavor
1 can peaches in syrup
2 tablespoons butter
1/2 chopped onion, (1/2 to 3/4)
1/2 chopped celery, (1/2 to 3/4)
1 small jar peach preserves, (like all-fruit)

Directions:

1. Preheat oven to 375∫. I used the convection mode and set the oven at 350∫.

2. Cut a pocket into each pork chop.

3. Saute onions and celery in butter until slightly translucent.

4. Drain peaches, reserving syrup. Coarsely chop peaches.

5. In a mixing bowl, add dry stovetop, peaches, sauteed onion and celery and any butter in the pan. Add enough syrup to moisten.

6. Stuff each little pocket with stovetop mixture... I really pile it on the top too.

7. Wrap each chop in a slice of uncooked bacon and pin it with a toothpick.

8. Slather the outside of the bacon wrapped chop with the preserves. It helps if you put the preserves in a small bowl and stir it around a bit to smooth it out first.

9. Place stuffed chops in a baking dish and bake for about 45 minutes depending on how thick your chops are. Baste the chops occasionally with the remaining preserves.

 
Rec: Curried Fruit My Mom serves this every year at christmas. even if it does not fit the menu.

I think this is from a church cookbook. I found the rec on allrecipes. It is the recipe that my mom uses, although she does not add apricots. It is good, and an unusual flavor with fruit, however over the years, I have come to love a good curry. And have had trouble with curry and fruit mixing. BUT, having said that, it is always a huge hit at moms party. It is always finished. Enjoy having another option for your fruit!!

Curried Fruit

1 (16 ounce) can sliced pears, well
drained
1 (20 ounce) can pineapple chunks,
drained
1 (15 ounce) can apricot halves, drained
2 (15 ounce) cans sliced peaches
1 (4 ounce) jar maraschino cherries
(optional)
1/4 cup packed brown sugar
1/4 cup white sugar
3 teaspoons curry powder
2 tablespoons butter

Preheat oven to 400 degrees F (205 degrees C).
Drain the fruit and arrange it in an oven-proof casserole dish. Dot the fruit with butter or margarine.
Mix the sugars and the curry powder together, sprinkle over the top of the fruit.
Bake at 400 degrees F (205 degrees C) until slightly brown, about 15 to 20 minutes.

 
you can make individual peach crisps by topping a peach half with a nice crumble mix and baking.

bake in custard cups for a dessert or even a brunch dish.

 
Thanks everyone. It's in the crockpot now, except I used peaches and didn't have

soba noodles, so I'm making cilantro rice. Sounds great!

 
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