In a saucepan combine apple juice and apples; simmer, covered, for 25 minutes. Remove from heat. Add Michigan Dried Cherries and let stand 5 minutes; drain, reserving liquid. Combine cooked fruit mixture, walnuts, and croutons. Stir together sugar, wine, lemon juice, and ginger. Add to crouton mixture, tossing lightly to moisten. Cut pockets in fat side of chops, cutting lengthwise to bone. Spoon about 1/3 cup of the stuffing mixture into each pocket. If necessary, use wooden picks to hold pockets closed. In large skillet brown chops in hot oil. Place chops in 13 x 9 x 2-inch bakign pan. Sprinkle chops with a little salt and pepper. Add ¼ cup reserved apple liquid to pan, adding water if necessary. Bake chops, covered, in 350 F oven 1 hour.
Typographical errors provided by: Karen Mintzias
Your Michigan Dried Cherry Apple Stuffed Pork Chops is ready. Good luck!
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