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Baked Pork Chops with Apple Stuffing Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 50 min. YIELD:4 servings

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

  • 1. In a large skillet, saute celery and onion in butter until tender. Place in a large bowl. Stir in the remaining stuffing ingredients.
  • 2. 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.
  • 3. 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.
  • 4. Cover and bake at 350° for 50-60 minutes or until a meat thermometer reads 160°. Discard toothpicks before serving. Yield: 4 servings.

Nutritional 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 Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.