30
Easy Apricot Cranberry Stuffed Fried Pork Chops
serves 2
1 box cornbread stuffing mix
2 tablespoons butter
6 dried apricots, chopped
2 tablespoons dried cranberries (or raisins)
½ cup chicken stock (or water)
1 teaspoon poultry seasoning
¼ cup instant flour
1 large egg, beaten
2 6-ounce boneless pork chops, butterflied
salt and pepper, to taste
1. Divide the contents of stuffing mix in two. Place half the cornbread crumbs
and seasoning in the bowl of a food processor fitted with a metal blade.
Process the cornbread to a fine crumb. Set aside the other half of cornbread
mix.
2. Heat butter in a saucepan over medium heat. When butter is melted, add
the dried fruits and heat until they begin to swell. Add the chicken stock and
remaining unprocessed cornbread crumbs to the saucepan. Sprinkle in the
poultry seasoning. When all the liquid has been absorbed, remove from the
heat.
3. Place the flour in a large plastic bag. Place the egg in a shallow dish. Put the
fine cornbread crumbs in a pie plate or shallow baking dish.
4. Season the pork chops inside and out with salt and pepper, then place the
pork chops in the bag with flour and shake well to evenly coat.
5. Stuff each pork chop with stuffing, then dip in the egg mixture and press in
the cornbread crumbs to evenly cover.
6. Place pork chops in Air Fryer basket.
7. Set temperature to 375 degrees and time to 20 minutes.
Summary of Contents for TEAFXL55
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