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Ginger-Apple Pork Chops Recipe

Photo by: Taste of Home

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A gingersnap-apple filling makes these stuffed pork chops a special weeknight meal.

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6 Servings
Prep: 15 min. Bake: 25 min.

Ingredients

6 boneless pork loin chops (1 inch thick and 8 ounces each)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
1 can (21 ounces) apple pie filling
12 gingersnaps, crumbled
2 tablespoons cornstarch
2 cups unsweetened apple juice

Directions

Cut a pocket in each pork chop. Sprinkle with salt and pepper. In a large skillet, brown chops in oil on both sides. Cool for 5 minutes. Combine the pie filling and gingersnaps; stuff some of the mixture into the pocket of each chop. Set remaining mixture aside.
Secure pork with toothpicks. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and bake at 350° for 25-30 minutes or until a meat thermometer reads 160°. Discard toothpicks.
In a small saucepan, combine cornstarch and apple juice until smooth. Stir in reserved pie filling mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over pork chops. Yield: 6 servings.

Nutritional Analysis: 1 pork chop with 1/4 cup sauce equals 530 calories, 17 g fat (5 g saturated fat), 109 mg cholesterol, 594 mg sodium, 49 g carbohydrate, 1 g fiber, 44 g protein.

Ginger-Apple Pork Chops published in Weeknight Cooking Made Easy Annual 2005, p151

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