Best Apple Stuffed Pork Chops Food

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 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 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.

SUNDAY BEST STUFFED PORK CHOPS

Steps:

• Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended., Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture., In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up, spaced evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°., Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives or parsley.

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.