Print Recipe

Mincemeat-Stuffed Pork Chops



  • 4 pork loin chops, cut 1 1/2 inch thick
  • 1 (6 ounce) can orange juice concentrate, thawed
  • 1/4 cup water
  • 2 tablespoons vinegar
  • 1 tablespoon vegetable oil
  • 2 bay leaves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon onion powder
  • 1/2 cup prepared mincemeat
  • 1/2 cup finely chopped apples
  • 1/4 cup finely chopped onion


  1. Cut lengthwise slit in the side of each pork chop, being careful not to cut through the top, bottom, or sides. Arrange chops in shallow baking dish.
  2. Combine next 7 ingredients in saucepan. Bring to a boil over high flame, stirring constantly. Reduce flame; simmer 1 minute. Pour mixture over chops and refrigerate 8 hours or overnight, turning once.
  3. Combine mincemeat, apples and onion.
  4. Remove chops from marinade. Reserve marinade. Press 1/4 cup apple mixture into each pork chop and secure edges with wooden picks.
  5. Heat gas grill.
  6. Cook chops with cover down on low setting 45 minutes or until done, turning once. Baste occasionally, with reserved marinade.

Yield: 4 servings

From the kitchen of Lior - Israel

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