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Stuffed Apple Pork Chops

Stuffed Apple Pork Chops
My family has used apples for many great dishes, including this pork chop recipe 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. —Heather Kenney, Arlington, Virginia
2 ServingsPrep: 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 for 3-4 minutes
  • on each side or until a thermometer reads 145°. Add cider.
  • Bake, uncovered, at 350° for 15-20 minutes or until apples and
  • onions are tender. Remove chops and keep warm. Bring pan juices to a
  • boil; cook until reduced by half. Discard toothpicks. Serve with
  • sauce. Yield: 2 servings.
© Taste of Home 2013

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Stuffed Apple Pork Chops (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013