Ingredients Jump to Instructions ↓

  1. 6 boneless pork chops, 3/4-inch thick

  2. 2 tablespoons butter, melted Salt and pepper, to taste

  3. 1/4 cup brown sugar, divided use

  4. 3 tablespoons butter

  5. 1 cup thinly sliced leek

  6. 1 cup shredded carrot

  7. 1 cup pitted whole dates, snipped

  8. 1 cup orange juice

  9. 1/2 cup dried cherries or cranberries

  10. 1/2 cup coarsely chopped pecans

  11. 2 teaspoons grated orange peel

  12. 1/2 teaspoon ground nutmeg

  13. 6 cups dried bread cubes

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175 °C) Brush chops with 2 tablespoons melted butter; arrange in a shallow casserole. Sprinkle with salt and pepper; spoon 2 tablespoons brown sugar on top of chops. For dressing, in a medium saucepan melt 3 tablespoons butter. Saute leeks and carrot for 5 minutes, until leeks are tender. Stir in dates, orange juice and cherries; bring to a boil. Remove from heat, stir in pecans, remaining 2 tablespoons brown sugar, orange peel and nutmeg. Stir in bread cubes to moisten. Spoon stuffing over the chops, spreading to cover. Bake, covered, for 45 minutes, or until chops are tender.


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