4 Canadian pork loin centre-cut butterfly steaks
1/4 cup (50 mL) golden raisins, coarsely chopped
1/2 tsp (2 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1/2 cup (125 mL) finely chopped peeled apple
Salt and freshly ground pepper, to taste
2 tbsp (25 mL) canola oil
1. On one half of each butterfly chop, mound stuffing made by combining raisins, lemon rind and juice, apple, salt and pepper. Fold second half of chop over stuffing and close with toothpicks.
2. Lightly coat each chop with flour.
3. In a cast iron or oven-proof skillet, heat oil. Add chops and brown briefly on each side. Season with pepper.
4. Cover skillet with foil and bake at 325°F (160°C) for 30 to 40 minutes. Remove toothpicks before serving.