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Ginger-Apple Pork Chops

Total Time

Prep: 15 min. Bake: 25 min.

Makes

6 servings

A gingersnap-apple filling makes these stuffed pork chops a special weeknight meal.

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

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 15x10x1-in. baking pan. Cover and bake at 350° for 25-30 minutes or until a 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.

Nutrition Facts

1 each: 530 calories, 17g fat (5g saturated fat), 109mg cholesterol, 594mg sodium, 49g carbohydrate (34g sugars, 1g fiber), 44g protein.

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