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Apple-Stuffed Pork Chops Recipe

Photo by: Taste of Home

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"My family has used apples for many great dishes, including this one from my grandmother that I adapted for two. It uses apples, apple butter and apple cider. My boyfriend loves it served with a baked sweet potato and green salad," says Heather Kenney of Arlington, Virginia.

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2 Servings
Prep: 30 min. Bake: 15 min.

Ingredients

2 tablespoons apple butter
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 to 3 teaspoons minced fresh rosemary
2 boneless butterflied pork chops (6 ounces each)
3/4 teaspoon salt
1/4 teaspoon pepper
1 large tart apple, chopped
1/3 cup chopped sweet onion
2 tablespoons butter
3/4 cup apple cider or juice

Directions

In a small bowl, combine the apple butter, vinegar, mustard and rosemary. Flatten pork chops to 1/2-in. thickness; sprinkle with salt and pepper. Brush with apple butter mixture.
Combine apple and onion; place over one side of each pork chop. Fold other side of pork over filling and secure with toothpicks.
In a small ovenproof skillet, brown chops in butter on both sides. Add cider. Bake, uncovered, at 350° for 15-20 minutes or until meat juices run clear.
Remove chops and keep warm. Bring pan juices to a boil; cook until reduced by half. Discard toothpicks from pork chops; serve with sauce. Yield: 2 servings.

Nutrition Facts: 1 pork chop with 2-1/2 tablespoons sauce (prepared with reduced-fat butter) equals 440 calories, 17 g fat (8 g saturated fat), 102 mg cholesterol, 1,203 mg sodium, 40 g carbohydrate, 4 g fiber, 35 g protein.

Apple-Stuffed Pork Chops published in Cooking for 2 Fall 2007, p31

VIDEO: Stuffed Pork Chops

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