LAGNIAPPE - Pork Chops & Fruit Salad

  • September 09, 2020
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On a recent cold, rainy night, my husband had a hankering for stuffed pork chops. Lucky us---I had a couple of stuffed pork chops from Poche’s. All we had to do was shove them in the oven and heat up a couple of sides. I strongly suggest that you try Richard’s Smothered Potatoes with Sausage and Cajun Grocer’s green bean casserole. And to go along with all this, we pulled together this great baked fruit salad. BAKED FRUIT SALAD Makes 6 servings
  • 2 large Granny Smith apples, peeled and sliced
  • 2 large oranges, peeled and sectioned
  • 1 (16-ounce) can cranberry sauce
  • 1 (11-ounce) can sliced pineapples, halved and drained
  • ½ cup raisins
  • ½ cup light molasses
  • ¼ cup butter, melted
  • 2 tablespoons cornstarch
  • ¼ cup water
Preheat the oven to 325 degrees. Combine the fruit in a large, heavy saucepan over medium heat. Stir gently with a fork to break up the cranberry sauce and cook for three minutes. Remove from the heat. Combine the molasses and butter in a small saucepan over medium heat. Dissolve the cornstarch in the water and add to the pan. Cook, stirring constantly, until the mixture thickens. Arrange the fruit in a baking dish, then pour the molasses mixture over the fruit. Bake until bubbly, 20 to 25 minutes. Serve hot. What a meal!

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