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Cherry-Stuffed Pork Chops Recipe
Cherry-Stuffed Pork Chops Recipe photo by Taste of Home

Cherry-Stuffed Pork Chops Recipe

Publisher Photo
Grilled pork chops have a lovely stuffing of couscous, cherries and seasonings in this quick and elegant main dish. Served with a salad, it’s perfect for special occasions, but speedy enough for everyday family suppers.
TOTAL TIME: Prep: 20 min. Grill: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Grill: 20 min.
MAKES: 6 servings

Ingredients

  • 1 package (5.6 ounces) couscous with toasted pine nuts
  • 6 boneless pork loin chops (1 inch thick and 6 ounces each)
  • 1/2 cup dried cherries
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper

Nutritional Facts

1 stuffed pork chop equals 401 calories, 15 g fat (5 g saturated fat), 87 mg cholesterol, 270 mg sodium, 29 g carbohydrate, 1 g fiber, 36 g protein.

Directions

  1. Prepare couscous according to package directions. Meanwhile, cut a deep slit in each pork chop, forming a pocket. Stir the cherries, brown sugar, butter and ginger into prepared couscous. Stuff 1/3 cup into each chop; secure with toothpicks. Sprinkle with garlic powder and pepper.
  2. Grill pork chops, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Discard toothpicks. Yield: 6 servings.
Originally published as Cherry-Stuffed Pork Chops in Simple & Delicious May/June 2006, p57

Nutritional Facts

1 stuffed pork chop equals 401 calories, 15 g fat (5 g saturated fat), 87 mg cholesterol, 270 mg sodium, 29 g carbohydrate, 1 g fiber, 36 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Cherry-Stuffed Pork Chops

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 12, 2011

"My family loved these so much the first timewe made them, that we made them again the next night! I also added a hint of lemon pepper to the meat."

MY REVIEW
Reviewed Oct. 3, 2009

"Not a nice one"

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