Apple Stuffed Pork Chops Food

APPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

APPLE-STUFFED PORK CHOPS

Steps:

• In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

APPLE GLAZED STUFFED PORK CHOPS

Steps:

• Heat oven to 350. With sharp knife, make pocket in each pork chop by cutting into side of chop toward bone.
• In medium bowl, mix stuffing ingredients. Stuff each pocket with 1/4 of stuffing mixture, place chops in ungreased 13x9-inch pan. Bake uncovered 30 minutes.
• Meanwhile, in 1-quart saucepan, mix sugar and cornstarch; stir in apple juice. Cook over medium-low heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in butter.
• Pour glaze evenly over chops; bake uncovered 30 to 35 minutes longer or until pork is no longer pink in center.

APPLE STUFFED PORK CHOPS

Steps:

• Combine apple, onion, salt, bread crumbs, pepper, sage, and butter.
• If mixture appears too dry to hold together, add a little water.
• Cut a deep pocket into the side of each pork chop and stuff with the apple dressing. Secure with a toothpick.
• In a large skillet, brown the stuff pork chops on each side in the vegetable oil.
• Place chops in a shallow ovenproof casserole dish and arrange the remaining dressing around the chops.
• Bake in a preheated 350 degrees oven for 1 hour.

APPLE STUFFED PORK LOIN CHOPS

Steps:

• Preheat oven to 350 deg.
• Spray a 9X13 inch baking pan with vegetable oil cooking spray.
• Set aside.
• Trim all visible fat from pork chops.
• Cut chops in half.
• Cut a pocket in each pork chop half for stuffing.
• Combine next 9 ingredients (bread through sage) in a medium mixing bowl.
• Stuff approximately 1/3 cup of mixture into each pork chop half.
• Place stuffed chops in prepared pan.
• Sprinkle with rosemary.
• Bake uncovered for 40-50 minutes, or until cooked throughly.

APPLE GINGER PORK CHOPS

Steps:

• In a resealable plastic bag, add the chops, apple cider vinegar, 1 tablespoon extra-virgin olive oil, ginger, garlic, lemon juice, salt and pepper. Marinate for 30 minutes
• Preheat oven to 350 degrees F.
• In a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking, then add pork chops, shaking off excess marinade. Brown on both sides, then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees F.
• In the same saute pan deglaze with wine then add onions, apples and raisins and cook until apples are soft and onions are translucent. Add butter salt and pepper, to taste, and keep warm.
• Remove chops from oven and add to the apple mixture. Serve hot.

APPLE SAGE CORNBREAD-STUFFED PORK CHOPS FOR TWO

Steps:

• Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
• In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
• Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
• Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
• In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing!

APPLE AND ONION-STUFFED PORK CHOPS WITH ORANGE-PINEAPPLE GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.

CONTEST-WINNING PORK CHOPS WITH APPLE STUFFING

Steps:

• In a large resealable plastic bag, combine flour and 1/2 teaspoon salt. Add pork chops; toss to coat. In a nonstick skillet coated with cooking spray, brown chops for about 3 minutes on each side. Transfer to a shallow 2-1/2-qt. baking dish., In a large bowl, combine the bread cubes, apples, celery, onion, poultry seasoning, pepper and remaining salt; toss to coat. Add water and butter; toss to coat. , Place 1/2 cup of stuffing on each pork chop. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

APPLE SAUSAGE STUFF PORK CHOPS

Steps:

• Preheat your oven for 400 degrees.
• Cut a 'pocket' in each of your Pork Chops were the 'stuffing mixture' will eventually go.
• Seasoning the Pork Chops to your liking w/ the Cajun Seasoning. Sear the Pork Chops for about 1 to 2 minutes on each side on med-high heat. Just enough to get a nice quick brown to them. Set aside.
• In a large mixing bowl combined your already prepared stuffing, the cooked diced up pork sausage, the apples, raisins, and green onions. To add some moisture to the mixture gradually mix in the apple juice. Seasoning the entire mixture w/ Cajun Season (Emeril's Essence) and Parsley. I tend to season heavy w/ the Cajun Seasoning.
• Place your Pork Chops in a glass casserole dish. Open the precut pockets in the pork and stuff each pork chop w/ the stuffing mixture. Place the remaining stuffing around the Pork chops.
• Bake at 400 degrees in a glass casserole dish until the meat is no longer pink (about 1 hour- 1 1/2 hrs). If the stuffing starts to get too dry before the meat is done cooking just pour some additional apple juice on it.

APPLE-RAISIN STUFFED PORK CHOPS

Steps:

• In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
• Remove from heat.
• Add raisins and let stand 5 minutes; drain, reserving liquid.
• Combine cooked fruit mixture, walnuts, and bread crumbs.
• Stir together sugar, wine, lemon juice, and ginger.
• Add to bread mixture, tossing lightly to moisten.
• Cut pockets in fat side of seasoned chops, cutting lengthwise to bone.
• Spoon about 1/3 cup of the stuffing mixture into each pocket.
• If necessary, use wooden picks to hold pockets closed.
• In large skillet brown chops in hot oil.
• Place chops in 13x9x2-inch baking pan.
• Sprinkle chops with a little salt and pepper.
• Add ¼ cup reserved apple liquid to pan, adding water if necessary.
• Bake chops, covered, in 350°F oven for 1 hour.

CINNAMON-APPLE PORK CHOPS

Steps:

• In a large skillet, heat 1 tablespoon butter over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Meanwhile, in a small bowl, mix brown sugar, cinnamon, nutmeg and salt., Remove chops; keep warm. Add apples, pecans, brown sugar mixture and remaining butter to pan; cook and stir until apples are tender. Serve with chops.

STUFFED APPLE PORK CHOPS

Steps:

• Preheat oven to 350°. In a small bowl, combine the apple butter, vinegar, mustard and rosemary. Flatten pork chops to 1/2-in. thickness; sprinkle with salt and pepper. Brush with apple butter mixture., Combine apple and onion; place over 1 side of each pork chop. Fold other side of pork over filling and secure with toothpicks. , In a small ovenproof skillet, brown chops in butter on each side, 3-4 minutes. Add cider. , Bake, uncovered, until apples and onions are tender and a thermometer reads 145°, 15-20 minutes. Remove chops and keep warm. Bring pan juices to a boil; cook until reduced by half. Discard toothpicks. Serve pork with sauce.

APPLE PORK CHOPS AND STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
• Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
• Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

APPLE CRANBERRY STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
• Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
• Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
• Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.

APPLE-MUSTARD STUFFED PORK CHOPS

Steps:

• Heat grill to medium heat.
• Make pocket in each chop by carefully making horizontal cut in thickest side of chop, being careful to not cut all the way through to opposite side of chop.
• Combine apples, cracker crumbs, nuts, 2 Tbsp. mustard and raisins; spoon into pockets in chops. Press cut sides together to seal pockets; secure with wooden toothpicks.
• Grill chops 30 min. or until chops are done (145ºF), turning after 15 min. and brushing with remaining mustard. Remove from grill. Let stand 3 min. before removing toothpicks from chops and serving.

APPLE-GLAZED STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°. Place first four ingredients in a large bowl. Add 3/4 cup juice and melted butter; toss until combined., Cut a pocket in each pork chop by slicing horizontally to the bone. Fill each with about 1/2 cup stuffing; place on a rack in a roasting pan. Sprinkle pork with salt and pepper. Add 1-1/2 cups apple juice to pan. Cover tightly with foil; bake until a thermometer inserted in pork reads at least 145°, 35-45 minutes., Place remaining stuffing in a greased 8-inch baking dish. Bake, covered, until heated through, 20-25 minutes., Meanwhile, for glaze, place brown sugar and remaining 1/4 cup apple juice in a small saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes., To serve, brush chops with glaze. Serve with additional stuffing.