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Serves 2.


    2 pork ribs chops, 1ΒΌ-inches thick
    2 tablespoons minced onion
    2 tablespoons butter, divided
    1/2 cup soft breadcrumbs
    1/3 cup diced apple
    2 tablespoons orange juice, divided
    1/8 teaspoon dried sage
    1/8 teaspoon ground black pepper
    2 teaspoons cornstarch
    1/8 teaspoon ground cinnamon

    2/3 cup apple juice
    2 tablespoons raisins
    2 teaspoons grated orange zest

Cooking Directions

Heat oven to 425 degrees F. Cut an opening in each chop from the rib side, widening the pocket without cutting through to the other side of the chop; set aside. For stuffing, in a medium saucepan cook onion in 1 tablespoon butter over medium heat until tender, stirring, about 2-3 minutes. Remove from heat; stir in breadcrumbs, apple, 1 tablespoon orange juice, sage and pepper. Fill pocket of each chop with an equal amount of stuffing, place in a shallow baking dish, brush with remaining tablespoon orange juice. Roast for 20 minutes or until browned.

Meanwhile for sauce, in a small saucepan melt remaining tablespoon butter, stir in cornstarch and cinnamon; whisk in apple juice. Add raisins and orange zest. Cook, stirring, over medium heat until thickened and bubbly.

Wine suggestion: Serve with a chilled Chardonnay or if you prefer a red wine, a Pinot Noir.

Serving Suggestions
Autumn-inspired stuffing of apple and sage fills these roasted chops, which are served with cinnamon and orange-scented sauce. Serve chops with sauce, roasted potato wedges, buttered broccoli and warm dinner rolls

Nutrition Facts
Calories 390 calories; Protein 24 grams; Fat 19 grams; Sodium 210 milligrams; Cholesterol 85 milligrams; Saturated Fat 10 grams; Carbohydrates 31 grams; Fiber 2 grams

Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit

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