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Iowa Chop with Apricot Pecan Stuffing Recipe

Iowa Chop with Apricot Pecan Stuffing recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Iowa Chop with Apricot Pecan Stuffing recipe  PDF



Posted by Stewart Hopper STUFFING MI TURE: 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 (e cept the bread stuffing crumbs) in order given. Mi well to break up the eggs.
Add bread crumbs and mi 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.

Iowa Chop with Apricot Pecan Stuffing recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
882 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Iowa Chop with Apricot Pecan Stuffing recipe  PDF   Lamb recipes RSS   New

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