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Apple-Raisin Stuffed Pork Chops

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“Posted this recipe in request. From Sun-Maid Raisins. Looks likes a lot of flavor, texture, and great ingredients.”

Ingredients Nutrition

  • 236.59 ml apple juice
  • 118.29 ml sun-maid dried apple (cut in chunks)
  • 118.29 ml sun-maid seedless raisin
  • 118.29 ml chopped walnuts
  • 29.58 ml fine dry breadcrumbs
  • 14.79 ml sugar
  • 29.58 ml dry white wine
  • 14.79 ml lemon juice
  • 2.46 ml ground ginger
  • 6 pork loin chops, cut 1 inch thick seasoned with salt pepper thyme
  • 29.58 ml cooking oil


  1. In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
  2. Remove from heat.
  3. Add raisins and let stand 5 minutes; drain, reserving liquid.
  4. Combine cooked fruit mixture, walnuts, and bread crumbs.
  5. Stir together sugar, wine, lemon juice, and ginger.
  6. Add to bread mixture, tossing lightly to moisten.
  7. Cut pockets in fat side of seasoned chops, cutting lengthwise to bone.
  8. Spoon about 1/3 cup of the stuffing mixture into each pocket.
  9. If necessary, use wooden picks to hold pockets closed.
  10. In large skillet brown chops in hot oil.
  11. Place chops in 13x9x2-inch baking pan.
  12. Sprinkle chops with a little salt and pepper.
  13. Add ¼ cup reserved apple liquid to pan, adding water if necessary.
  14. Bake chops, covered, in 350°F oven for 1 hour.

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