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Baked Pork Chops with Apple Stuffing

Apples and pork chops make a delicious pairing. I like to make this stuffed pork chop in the Fall when the new crop of apples are out. It makes a hearty meal and is great when the weather turns a little brisk.—Mary Ann Lee, Clifton Park, New York

4 ServingsPrep: 30 min. Bake: 50 min.

Ingredients

STUFFING:
2/3 cup chopped celery
1/3 cup chopped onion
2 tablespoons butter
2 cups unseasoned stuffing cubes
1/2 cup chopped peeled apple
1/4 cup chicken broth
2 tablespoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
PORK CHOPS:
4 bone-in pork loin chops (1 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken broth
1-1/2 cups chopped peeled apple
3 tablespoons chopped walnuts
3 tablespoons maple syrup

Directions

In a large skillet, saute celery and onion in butter until tender.

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Baked Pork Chops with Apple Stuffing (continued)

Directions (continued)

Place in a large bowl. Stir in the remaining stuffing ingredients.
Cut a pocket in each pork chop by slicing almost to the bone; fill
with stuffing mixture. Secure with toothpicks. Sprinkle pork with
salt and pepper.
In a large skillet, brown chops in oil and butter on both sides.
Transfer to a greased 13-in. x 9-in. baking dish. Add broth to the
skillet, stirring to loosen browned bits from pan; stir in the
apple, walnuts and syrup. Pour over pork chops.
Cover and bake at 350° for 50-60 minutes or until a meat
thermometer reads 160°. Discard toothpicks before serving.
Yield: 4 servings.

Nutrition Facts: 1 stuffed pork chop equals 642 calories, 38 g fat (14 g saturated fat), 135 mg cholesterol, 694 mg sodium, 34 g carbohydrate, 3 g fiber, 41 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.