Stuffed Iowa Chops
TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 4 servings.
Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa
Ingredients
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4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
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1 tablespoon canola oil
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1 tablespoon finely chopped onion
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1 tablespoon minced fresh parsley
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1 tablespoon 2% milk
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1/4 teaspoon salt
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1/4 teaspoon rubbed sage
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1/4 teaspoon pepper
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1 cup chopped peeled apple
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1 cup whole kernel corn
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1 cup dry bread crumbs
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SAUCE:
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1/3 cup honey
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3 to 4 tablespoons Dijon mustard
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3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
Directions
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1.
Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly.
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2.
In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish.
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3.
In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes.
Nutrition Facts
1 stuffed pork chop: 601 calories, 24g fat (8g saturated fat), 112mg cholesterol, 875mg sodium, 54g carbohydrate (31g sugars, 3g fiber), 41g protein.
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