Thursday, November 18, 2010

Baked Pork Loin Chops with Mandarin Orange Stuffing






4  boneless pork loin chops or center cut pork chops
2 teaspoons salt, divided
1/2 cup chopped celery
1 tablespoon fresh chopped fennel
2 cloves minced garlic
3/4 cup chopped onion optional
4 tablespoons butter, melted
4 tablespoons brown sugar
6 cups bread cubes
1 egg, beaten
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 large can mandarin oranges, drained
2 tablespoon shredded coconut
1 can cream of chicken or mushroom soup
Italian flavored bread crumbs

In a large fry pan, melt butter and brown celery and onion, garlic and stir in brown sugar. Combine bread cubes with sage, thyme, pepper, the remaining 1 teaspoons salt, and the egg, add to celery, fennel and onion mixture. Combine thoroughly, then gently stir in mandarin oranges and coconut. Preheat oven to 325 degrees . Spoon the  stuffing mixture into a non stick sprayed baking dish, then place pork loin on top of stuffing. Spoon soup on top of each piece of pork and sprinkle with Italian flavored bread crumbs. Cover with lightly sprayed oiled foil and bake at 325 degrees for 1/2 hour. Remove foil and bake another half hour for a total of 1 hour.
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