Pork Chops with Apple Stuffing Recipe

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Pork Chops with Apple Stuffing Recipe
Pork Chops with Apple Stuffing Recipe photo by Taste of Home
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Pork Chops with Apple Stuffing Recipe

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During slow periods at the hospital where I once worked, we would gather and talk about creating culinary masterpieces. This recipe was one of our most successful creations! It's an impressive meal for company.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • 1-1/3 cups soft bread crumbs
  • 4 tablespoons butter or margarine
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 tart apple, chopped
  • 1 egg, beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 8 center-cut pork chops (1/2-inch thick)
  • Chicken broth

Directions

In a skillet, brown bread crumbs in butter until golden; remove and set aside. In the same skillet, saute onion, celery and garlic in oil until tender. Remove from the heat. Add crumbs, apple, egg and seasonings; mix well. Lay one pork chop flat; spoon a fourth of the stuffing on top of it. Top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically but not touching in a deep roasting pan. Fill pan with 1/4 in. of chicken broth. Cover and bake at 350° for 1-1/4 hours. Uncover and bake 15 minutes longer or until chops are browned and no longer pink inside. Yield: 4 servings.
Originally published as Pork Chops with Apple Stuffing in Country Extra November 1994, p49

  • 1-1/3 cups soft bread crumbs
  • 4 tablespoons butter or margarine
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 tart apple, chopped
  • 1 egg, beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 8 center-cut pork chops (1/2-inch thick)
  • Chicken broth
  1. In a skillet, brown bread crumbs in butter until golden; remove and set aside. In the same skillet, saute onion, celery and garlic in oil until tender. Remove from the heat. Add crumbs, apple, egg and seasonings; mix well. Lay one pork chop flat; spoon a fourth of the stuffing on top of it. Top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically but not touching in a deep roasting pan. Fill pan with 1/4 in. of chicken broth. Cover and bake at 350° for 1-1/4 hours. Uncover and bake 15 minutes longer or until chops are browned and no longer pink inside. Yield: 4 servings.
Originally published as Pork Chops with Apple Stuffing in Country Extra November 1994, p49

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