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Ginger-Apple Pork Chops

 Ginger-Apple Pork Chops
A gingersnap-apple filling makes these stuffed pork chops a special weeknight meal.
6 ServingsPrep: 15 min. Bake: 25 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 1 pork chop with 1/4 cup sauce equals 530 calories,

2 of 2

Ginger-Apple Pork Chops (continued)

Nutritional Facts: 17 g fat (5 g saturated fat), 109 mg cholesterol, 594 mg sodium, 49 g carbohydrate, 1 g fiber, 44 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.