*  Exported from  MasterCook  *
 
                   Iowa Chop with Apricot Pecan Stuffing
 
 Recipe By     :=20
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Pork                             Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Posted by Stewart Hopper
                         STUFFING MIXTURE:
    8      ounces        Dried apricots
      1/3  cup           Brandy
      2/3  cup           Hot water
      1/2  cup           Onion -- minced
      1/2  pound         Unsalted butter
   12      ounces        Broken pecans (not chopped)
    1      tablespoon    Fennel seed
    1      teaspoon      White pepper
    1      teaspoon      Nutmeg
    2      ounces        Dried currants
    1      tablespoon    Grated orange peel
      1/4  cup           Apricot jam
                         whole eggs
      1/2  teaspoon      Salt
    1      pound         Packaged seasoned bread -- stuffing crumbs
                         PORK:
   12      each          6-8oz Iowa Chops
    3      to            4 tb vegetable oil
                         OPTIONAL FLAMBE:
    1      cup           Brandy
 
 Soak apricots in brandy and water for 1/2 hour. Drain, reserving liquid, and=
  chop apricots finely. Place together in a large bowl.
 
  Saute onions in butter until tender. Add to apricots and reserved liquid;=
  set aside to cool slightly.
 
  Add remaining stuffing ingredients (except the bread stuffing crumbs) in=
  order given. Mix well to break up the eggs.
 
  Add bread crumbs and mix well.  Refrigerate stuffing while preparing pork.
 
  Make a pocket in the meat by slicing horizontally toward the bone halfway=
  up the thickness of the chop. Stuff each chop with about 1/3 cup of the=
  prepared stuffing, then sear both sides of the chop in a skillet with the=
  vegetable oil in it.  Arrange the chops in a baking pan, cover, and bake=
  for 35-40 minutes in a 350 degree oven. (when pork tests 160 internally, it=
  is done)=20
  There will be about 2 quarts of stuffing left, which should be served as a=
  side dish. Place it in a greased baking dish and bake uncovered in the oven=
  with the pork.
 
  Heat brandy in a small saucepan until hot but not boiling. Pour hot brandy=
  into the hot baking pan with the meat, then touch with a lighted match. The=
  brandy will flame up, and at this point you can carry the meat dish to the=
  table and place it on a heavy trivet. The flames will subsidde after a=
  minute or so, but the baking dish will be too hot to pass, so the chops=
  must be served by the host or hostess.
 
  Recipe by Leanne Jonker of Iowa City, Iowa; as published in the Cedar=
  Rapids Gazette 19 Nov 1994.
 
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