Yeah, but you're upside down.........

Okay Maggie.....I'll play!

Night before last:

I got a great buy on some beautiful 3/4 inch cut boneless sirloin pork chops very well trimmed. Generally I do this with a pork tenderloin sliced in thick medallions. I soaked them overnight (20 hours or so) in fresh apple cider and the split them for stuffing. I made a mix of diced apples, diced dates, Craisins(cranberry raisins), and black walnuts. Stuffed the meat and baked covered in about a half inch of the cider at 350 for an hour.

How was that?

Spaw