Leftover Bread Cookery

Name: Leftover Bread Cookery
Ingredients: 1 teaspoon chopped fresh sage; Grated zest of 1 orange; ⅓ cup chopped pitted prunes; ½ cup canned Whole cranberry sauce; 4 loin pork chops, 1 to 2 inches thick, bone-in; ½ cup canned chicken broth; ¼ loaf homemade white, Whole wheat, Prune Bread, or other flavored bread; ¼ loaf homemade white, Whole wheat, Prune Bread, or other flavored bread; ¼ loaf homemade white, Whole wheat, Prune Bread, or other flavored bread; ¼ loaf homemade white, Whole wheat, Prune Bread, or other flavored bread; 1 large or 2 medium shallots, chopped; 2 tablespoons olive oil

Pork Chops with Cranberry Prune Stuffing

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

Pork, cranberries, and prunes—a toothsome combination. Buy the wonderfully thick-cut pork chops for this entree. It is a convenient dinner, baked in the oven. Serve the pork chops with roasted potatoes and homemade applesauce.

Ingredients

¼ loaf homemade white, Whole wheat, Prune Bread, or other flavored bread
2 tablespoons olive oil

Leftovers
Dinner
Bread

Method

Preheat the oven to 350°F.
Cut the bread into chunks and whirl in the food processor to make about 1⅓ cups fresh breadcrumbs. In a medium sauté pan, heat the olive oil and cook the shallots until limp, but not browned, 5 minutes. Turn off the heat. Add