Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Rib pork chops - cut -with
-1-1/2-inches thick, each A pocket (2 lbs. total)

--------------------------STUFFING-------------------------------
3 T Butter - OR margarine 2 T Chopped parsley
1/2 c Finely chopped onion 1 t Salt
1/2 c Chopped celery 1/2 t Grated orange peel
1/4 c Chopped green onions 1 1/2 t Seasoned salt
1 1/2 c Soft bread cubes 3 T Orange juice

---------------------------GLAZE--------------------------------
1/2 c Orange juice 1/4 c Orange marmalade
1/4 c Light brown sugar 2 T Cider vinegar

Preheat the oven to 375F. Wipe pork chops well. Cook the onions,
green onions and celery in hot butter until tender (about 8 minutes).
Add bread cubes and brown slightly. Remove from heat. Add parsley,
salt, orange peel, 1 teaspoon of the seasoned salt, and orange juice;
toss mixture lightly to combine. Fill the pockets of the chops with
the stuffing. Stand chops on rib bones on a rack in a shallow
roasting pan. Sprinkle with 1/2 teaspoon seasoned salt. Pour water to
1/2-inch depth in the roasting pan. (The water should not touch the
rack.) Cover chops and roasting pan with foil. Bake chops 1-1/2
hours. [Since we tend to cook pork less these days, I would only
bake 1 hour.] Meanwhile, prepare the glaze. Combine all of the
ingredients in a small saucepan, mixing well. Bring to the boiling
point, stirring constantly. Reduce heat and simmer, uncovered, for 15
minutes. Remove the foil from the chops and pour off the water. Brush
the chops with some of the glaze. Bake, uncovered, 30 minutes or
until the chops are tender and brown. Baste with the glaze every 10
minutes.

Makes 4 servings.

Source: La Bouche Creole, Leon Soniat

Calories per serving: Number of Servings: 4 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:

Submitted By MICHELLE BASS On 01-19-95

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