Winter Pork Chop Bake Recipe

Winter Pork Chop Bake Recipe
Winter Pork Chop Bake Recipe photo by Taste of Home
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Winter Pork Chop Bake Recipe

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Pork has always been a family favorite, and this recipe is a winner. All the work is done in the preparation, so there is very little cleanup after the meal.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 1 medium tart apple, diced
  • 1 small sweet red pepper, diced
  • 1 small onion, chopped
  • 1/4 cup golden raisins
  • 1/4 cup chopped walnuts
  • 1 tablespoon butter
  • 3 slices rye bread, toasted and cubed
  • 1/4 cup chicken broth
  • 3 tablespoons apple juice
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon dried basil
  • 2 bone-in pork chops (1/2 inch thick)
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 1 medium sweet potato, peeled and cut into 1/2-inch pieces

Directions

In a large skillet, saute the first five ingredients in butter for 5 minutes or until red pepper and onion are tender. Remove from the heat; stir in the bread cubes, broth, juice, sage and basil.
Meanwhile, in another large skillet, brown chops in oil. Place stuffing in a greased 11x7-in. baking dish. Place chops on top; sprinkle with salt and pepper. Arrange sweet potato around edges of the dish.
Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°. Yield: 2 servings.
Originally published as Winter Pork Chop Bake in Reminisce January/February 2004, p49

  • 1 medium tart apple, diced
  • 1 small sweet red pepper, diced
  • 1 small onion, chopped
  • 1/4 cup golden raisins
  • 1/4 cup chopped walnuts
  • 1 tablespoon butter
  • 3 slices rye bread, toasted and cubed
  • 1/4 cup chicken broth
  • 3 tablespoons apple juice
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon dried basil
  • 2 bone-in pork chops (1/2 inch thick)
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 1 medium sweet potato, peeled and cut into 1/2-inch pieces
  1. In a large skillet, saute the first five ingredients in butter for 5 minutes or until red pepper and onion are tender. Remove from the heat; stir in the bread cubes, broth, juice, sage and basil.
  2. Meanwhile, in another large skillet, brown chops in oil. Place stuffing in a greased 11x7-in. baking dish. Place chops on top; sprinkle with salt and pepper. Arrange sweet potato around edges of the dish.
  3. Cover and bake at 350° for 35-40 minutes or until a thermometer reads 160°. Yield: 2 servings.
Originally published as Winter Pork Chop Bake in Reminisce January/February 2004, p49

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