|Apple-stuffed Pork-chops with Mascato/Cranberry Glaze|
A boneless pork-loin roast-sliced into 1-inch chops, then butterflied
1cup mascato wine
1 package Stove-top stuffing (I used turkey)
1apple-peeled and diced small
1/4cup dried cranberries- chopped
For the glaze:
1/4cup dried cranberries
1/4cup boiling water
1/4cup Mascato wine
Marinade the chops in 1 cup mascato wine, at least a few hours, or overnight.
Make the stuffing mix according to directions, adding the diced apple and cranberries.
Stuff the chops with the dressing, and bake at 375*F. for about 1-1/2 hours, or until cooked through.
Serve drizzled with the glaze.
For the glaze, Soak the cranberries in boiling water for 5-minutes. Dump them into a blender, along with the mascato, process until pureed. Pour the puree, into a saucepan, and cook on low a few minutes, until thickened. Use hot or cold.