APPLE-STUFFED PORK CHOPS
I've been making these delicious extra-thick chops for over 30 years. It's a wonderful entree to serve company and it also savored by our family on special occasions. -Paula Disterhaupt, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 364 calories, Fat 19g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 534mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.
APPLE CRANBERRY STUFFED PORK CHOPS
These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans.
Provided by JNODWELL
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h30m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
- Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
- Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
- Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.
Nutrition Facts : Calories 313.9 calories, Carbohydrate 22 g, Cholesterol 72.8 mg, Fat 15 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 6.7 g, Sodium 467.2 mg, Sugar 17.8 g
CINNAMON-APPLE PORK CHOPS
When I found these pork chops and apples recipe online years ago, it quickly became a favorite. The ingredients are easy to keep on hand, and the one-pan cleanup is a bonus. -Christina Price, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt., Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.
Nutrition Facts : Calories 316 calories, Fat 12g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 232mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
PORK CHOPS WITH APPLE-SAGE STUFFING
Apples and sage-scented stuffing made from an easy packaged mix cook with smoked chops, then rest overnight to marry flavors even more.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h5m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion and celery; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
- Add apple, raisins and apple juice; cook 2 to 3 minutes or until mixture comes to a boil. Remove from heat; stir in stuffing mix. Spread mixture in sprayed baking dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered for 30 minutes.
- Uncover baking dish; brush pork chops with jelly. Bake uncovered an additional 15 to 20 minutes or until pork chops are thoroughly heated.
Nutrition Facts : Calories 510, Carbohydrate 68 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 2210 mg, Sugar 30 g
APPLE SAUSAGE STUFF PORK CHOPS
You can make your own stuffing and use for this recipe I just typically use Stove Top Pork Flavored. I try to always use unflavored/unseasoned Pork Sausage. I typically use Granny Smith Apples for this recipe but any kind of apple works just use your favorite kind. For the Cajun Seasoning I usually use Emeril's Essence.
Provided by pasmaszek
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven for 400 degrees.
- Cut a 'pocket' in each of your Pork Chops were the 'stuffing mixture' will eventually go.
- Seasoning the Pork Chops to your liking w/ the Cajun Seasoning. Sear the Pork Chops for about 1 to 2 minutes on each side on med-high heat. Just enough to get a nice quick brown to them. Set aside.
- In a large mixing bowl combined your already prepared stuffing, the cooked diced up pork sausage, the apples, raisins, and green onions. To add some moisture to the mixture gradually mix in the apple juice. Seasoning the entire mixture w/ Cajun Season (Emeril's Essence) and Parsley. I tend to season heavy w/ the Cajun Seasoning.
- Place your Pork Chops in a glass casserole dish. Open the precut pockets in the pork and stuff each pork chop w/ the stuffing mixture. Place the remaining stuffing around the Pork chops.
- Bake at 400 degrees in a glass casserole dish until the meat is no longer pink (about 1 hour- 1 1/2 hrs). If the stuffing starts to get too dry before the meat is done cooking just pour some additional apple juice on it.
Nutrition Facts : Calories 387.6, Fat 21.6, SaturatedFat 6.6, Cholesterol 85.1, Sodium 160.3, Carbohydrate 23.9, Fiber 3.1, Sugar 18, Protein 25.4
APPLE STUFFED PORK CHOPS
A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!
Provided by Nancy Burrowes
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
- In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 45 g, Cholesterol 89.7 mg, Fat 18.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 625.7 mg, Sugar 7.8 g
ITALIAN SAUSAGE STUFFED PORK CHOP
Steps:
- Stuffing: In large a rondeau or heavy bottomed pot over medium-low heat, add butter and olive oil, then sweat onion, celery and garlic until translucent, about 3 minutes. Add sausage, and allow it to cook through, stirring often. Add spinach and toasted croutons. Mix well then add chicken stock, cream and parsley. Cook until thickens. Add cheese and season with kosher salt and freshly ground black pepper. Allow stuffing to cool.
- Pork Chops: Preheat oven to 400 degrees F.
- Make a 1-inch incision with a knife right next to the bone of the pork chop. Work the knife inside the pork chop to make a pocket for the stuffing. With a piping tool or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well. Season the pork chop with salt and black pepper. Heat a large skillet and add oil. Sear both sides, about 1 minute. Place skillet in oven to roast for about 10 to 12 minutes, turning chops over half way through so as not to burn. Cook pork chop to medium, and the internal temperature registers 165 degrees F on an instant-read thermometer. Anything more than medium may dry out the chop.
SAUSAGE AND APPLE STUFFED PORK ROAST
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- In a large saute pan over medium heat, saute the sausage until no longer pink. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery, and apple and sprinkle with salt and pepper. Cook until the apple is no longer crisp, about 5 minutes. Add the garlic and cook an additional couple of minutes. Remove from the heat, stir the sausage back in and set aside.
- In a food processor, pulse the bread with the sage, rosemary, and thyme into coarse crumbs.
- Heat the butter in a medium saute pan and cook the crumbs over medium-high heat until coated with butter and lightly toasted, about 3 minutes (be careful not to burn). Mix the breadcrumbs into the sausage mixture.
- Prepare the roast as if making a jellyroll. Place the roast with the short side toward you, and fat facing down toward the counter or cutting board. Use a sharp knife to slice the roast open at about 1/2-inch from the bottom of the roast (parallel to the cutting board), being careful not to cut all the way through. Continue cutting, unrolling the roast as you work until you have a large, thin piece of meat. Place the rolled out piece of meat between 2 sheets of waxed or parchment paper, and lightly pound with meat mallet to increase the meat surface area by 10 to 20 percent. Be careful not to pound through the meat. Salt and pepper the pork and top with the filling, spreading evenly across the pork, leaving a 1-inch margin around the perimeter.
- Starting with the short side, roll up tightly jellyroll style, and secure the roast with kitchen twine.
- Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.
SAUSAGE-STUFFED BAKED APPLES
With hearty sausage, crisp apples and a subtle sweet flavor, this is almost a meal in itself. My family especially enjoys this dish on a chilly evening.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a skillet, cook sausage and onion until sausage is not longer pink and onion is tender; drain and cool slightly. Core apples; cut in half horizontally. Place in an ungreased 13-in. x 9-in. baking pan. In a bowl, combine egg and brown sugar; stir in sausage mixture. Spoon into the apples. Cover and bake at 350° for 15 minutes. Uncover and bake 15 minutes more or until apples are tender. Serve with syrup.
Nutrition Facts :
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