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Ginger-Apple Pork Chops Recipe
Ginger-Apple Pork Chops Recipe photo by Taste of Home

Ginger-Apple Pork Chops Recipe

Publisher Photo
A gingersnap-apple filling makes these stuffed pork chops a special weeknight meal.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Ginger-Apple Pork Chops in Weeknight Cooking Made Easy Annual 2005, p151

Nutritional Facts

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.

Light-Bodied Red Wine

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

Reviews for Ginger-Apple Pork Chops

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MY REVIEW
Reviewed Nov. 17, 2011

"i absolutely loved it! i thought it sounded gross but made it anyways... im glad i did! this is a new family favorite!"

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