This pork chop dish is topped with its
sweet-and-savory dressing and bakes undisturbed for 45 minutes—time
enough to toss a salad and open a bottle of wine.
Pork Chops
with Date and Dried Cherry Dressing
6 boneless pork chops,
3/4-inch thick
2 tablespoons butter, melted
Salt and pepper, to taste
1/4 cup brown sugar, divided use
3 tablespoons butter
1 cup thinly sliced leek
1 cup shredded carrot
1 cup pitted whole dates, snipped
1 cup orange juice
1/2 cup dried cherries or cranberries
1/2 cup coarsely chopped pecans
2 teaspoons grated orange peel
1/2 teaspoon ground nutmeg
6 cups dried bread cubes
Preheat oven to 350 degrees
F.
Brush chops with 2 tablespoons
melted butter; arrange in a shallow casserole. Sprinkle with
salt and pepper; spoon 2 tablespoons brown sugar on top of chops.
For dressing, in a medium
saucepan melt 3 tablespoons butter. Saute leeks and carrot for
5 minutes, until leeks are tender. Stir in dates, orange juice
and cherries; bring to a boil. Remove from heat, stir in pecans,
remaining 2 tablespoons brown sugar, orange peel and nutmeg.
Stir in bread cubes to moisten.
Spoon stuffing over the
chops, spreading to cover.
Bake, covered, for 45
minutes, or until chops are tender.
