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Recipe: Apple Stuffed Pork Chops
Similar Categories: Apple, Stuffed, Pork, Chops
APPLE-STUFFED PORK CHOPS
Serves 2.
2 pork ribs chops, 1 1/4-inches thick
2 tablespoons minced onion
2 tablespoons butter, divided
1/2 cup soft breadcrumbs
1/3 cup diced apple
2 tablespoons orange juice, divided
1/8 teaspoon dried sage
1/8 teaspoon ground black pepper
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2/3 cup apple juice
2 tablespoons raisins
2 teaspoons grated orange zest
Cooking Directions
Heat oven to 425 degrees F. Cut an opening in each chop from the rib
side, widening the pocket without cutting through to the other side of
the chop; set aside. For stuffing, in a medium saucepan cook onion in
1 tablespoon butter over medium heat until tender, stirring, about 2-3
minutes. Remove from heat; stir in breadcrumbs, apple, 1 tablespoon
orange juice, sage and pepper. Fill pocket of each chop with an equal
amount of stuffing, place in a shallow baking dish, brush with
remaining tablespoon orange juice. Roast for 20 minutes or until browned.
Meanwhile for sauce, in a small saucepan melt remaining tablespoon
butter, stir in cornstarch and cinnamon; whisk in apple juice. Add
raisins and orange zest. Cook, stirring, over medium heat until
thickened and bubbly.
Wine suggestion: Serve with a chilled Chardonnay or if you prefer a
red wine, a Pinot Noir.
Serving Suggestions
Autumn-inspired stuffing of apple and sage fills these roasted chops,
which are served with cinnamon and orange-scented sauce. Serve chops
with sauce, roasted potato wedges, buttered broccoli and warm dinner
rolls.
Serves 2.
2 pork ribs chops, 1 1/4-inches thick
2 tablespoons minced onion
2 tablespoons butter, divided
1/2 cup soft breadcrumbs
1/3 cup diced apple
2 tablespoons orange juice, divided
1/8 teaspoon dried sage
1/8 teaspoon ground black pepper
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2/3 cup apple juice
2 tablespoons raisins
2 teaspoons grated orange zest
Cooking Directions
Heat oven to 425 degrees F. Cut an opening in each chop from the rib
side, widening the pocket without cutting through to the other side of
the chop; set aside. For stuffing, in a medium saucepan cook onion in
1 tablespoon butter over medium heat until tender, stirring, about 2-3
minutes. Remove from heat; stir in breadcrumbs, apple, 1 tablespoon
orange juice, sage and pepper. Fill pocket of each chop with an equal
amount of stuffing, place in a shallow baking dish, brush with
remaining tablespoon orange juice. Roast for 20 minutes or until browned.
Meanwhile for sauce, in a small saucepan melt remaining tablespoon
butter, stir in cornstarch and cinnamon; whisk in apple juice. Add
raisins and orange zest. Cook, stirring, over medium heat until
thickened and bubbly.
Wine suggestion: Serve with a chilled Chardonnay or if you prefer a
red wine, a Pinot Noir.
Serving Suggestions
Autumn-inspired stuffing of apple and sage fills these roasted chops,
which are served with cinnamon and orange-scented sauce. Serve chops
with sauce, roasted potato wedges, buttered broccoli and warm dinner
rolls.
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