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Stuffed Pork Chops

Tart apple adds a delicious hint of autumn to the moist stuffing that fills these savory chops. From Quick Cooking's home economists, the elegant entree looks like you fussed but comes together in just an hour or less.

2 ServingsPrep: 20 min. Cook: 25 min. + cooling

Ingredients

1 bacon strip, diced
1/4 cup chopped onion
1/2 cup corn bread stuffing mix
1/2 cup chopped peeled tart apple
2 tablespoons chopped pecans
2 tablespoons raisins
2 tablespoons plus 1 cup chicken broth, divided
1/4 teaspoon rubbed sage
Dash ground allspice
2 bone-in pork loin chops (1 inch thick and 7 ounces each)
1 tablespoon butter

Directions

In a 6-qt. pressure cooker, cook the bacon and onion over medium heat
until the bacon is crisp. In a small bowl, combine the bacon
mixture, stuffing mix, apple, pecans, raisins, 2 tablespoons broth,
sage and allspice. Cut a pocket in each pork chop by slicing almost
to the bone; fill with stuffing.
In pressure cooker, brown chops in butter on both sides; add
remaining broth. Close cover securely; place pressure regulator on
vent pipe. Bring cooker to full pressure over high heat. Reduce heat
to medium-high and cook for 15 minutes. (Pressure regulator should
maintain a slow steady rocking motion; adjust heat if needed.)
Remove from the heat; immediately cool according to manufacturer's

2 of 2

Stuffed Pork Chops (continued)

Directions (continued)

directions until pressure is completely reduced. Sprinkle with
parsley. Yield: 2 servings.

This recipe was tested at 13 pounds of pressure (psi).

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer