Joe’s Fruit Stuffed Pork Chops

  • Yield : 4
  • Servings : 4
  • Prep Time : 45m
  • Cook Time : 45m
  • Ready In : 1:30 h
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“Being from Louisiana and transplanted in New York, my Cajun roots can’t help but be cooking…”


  • 4 pork chops at least 1 inch thick
  • 1 peach
  • 1 pear
  • 1 tangerine
  • 1 can whole cranberries
  • 1 box of potatoes au gratin
  • fresh garlic
  • 1 package bacon
  • 1 can whole kernel corn
  • 1 can tomatoes, diced and drained
  • 1 green pepper, chopped
  • 1 medium to large onion


Step 1

Chop the fruit individually into small cubes (I used a little hand chopper) and combine them in a dish as you go along.

Step 2

Chop the mushrooms, garlic, onion and green pepper. Mix the mushrooms and garlic and set aside 2 to 3 tablespoons of the mixture.

Step 3

Cook about 3 slices of the bacon (for each pork chop) fairly well and then slightly cook the remainder of the bacon.

Step 4

Drain the corn and save the water. Cook the corn over a high flame (stirring to avoid it from sticking to the pot) until it starts to get a little creamy.

Step 5

Chop the well-cooked bacon into small pieces and add to the corn along with the onions, green peppers, diced tomatoes (drain as much juice as possible), 1 teaspoon of the garlic and mushrooms and lower the flame.

Step 6

After about 20 minutes, add 1 teaspoon of sugar for each can of corn you decide to use. Let simmer and continue to stir occasionally. Keep the pot closed when not stirring.

Step 7

Preheat the oven to 400 degrees and, following the directions on the potato box, add the 2 to 3 tablespoons of the chopped garlic and mushrooms and put in the oven.

Step 8

Slice the pork chops and stuff with the fruit combination. Wrap 2 slices of the slightly-cooked bacon around the pork chop and put it into the oven. I used the cheap aluminum pans for this.

Step 9

Check the pork chops after about 20 minutes and turn them over. Cook the pork chops for a total of 45 minutes.

Step 10

When you are ready to serve the meal, add some of the fruit chutney on the top of the pork chop.

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