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This recipe is part of the Georgia Peanut Commission collection of recipes dating back to the 70s. We hope you enjoy our retro collection.
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Servings 4

Ingredients
  

  • 3/4 cup Raisin Bread Crumbs
  • 1/2 cup Orange sections
  • 1/2 cup Chopped Salted Peanuts
  • 1 tbsp. Melted Butter
  • 1 tsp Marjoram
  • 4 Center Cut Pork Chops 1 1/2-inches thick with pocket for stuffing
  • 2 tbsp. Butter
  • 1 clove Garlic minced
  • 1 cup Red Wine

Instructions
 

  • Combine bread crumbs, orange sections, peanuts, melted butter and marjoram; mix well.
  • Stuff into pockets of pork chops securing with toothpicks.
  • Melt 2 tablespoons butter in Dutch oven.
  • Add garlic and chops.
  • Brown chops on both sides.
  • Add wine; cover and cook in a 350°F oven for 1 hour.
  • Remove chops; keep warm.
  • Bring sauce to a boil.
  • Continue boiling until only 1/2 cup sauce remains.
  • Season with salt and pepper.
  • Pour sauce over chops.
  • Garnish with chopped parsley, as desired.