Pork Chops With Apple Dressing Food

PORK CHOPS WITH APPLE DRESSING

Steps:

• In a small bowl, combine the first eight ingredients. Place in a greased 11x7-in. microwave-safe dish. Top with pork chops. Cover and microwave on high for 8-12 minutes or until a thermometer reads 160°. Prepare gravy mix according to package directions. Serve with pork chops.

PORK CHOPS WITH APPLES & STUFFING

Steps:

• Brown pork chops in oil over medium-high heat.
• Prepare stuffing mix according to package directions; set aside.
• Spread pie filling in the bottom of a greased 13"x9" baking pan; place pork chops on top.
• Spoon stuffing mix over top; cover.
• Bake at 350 degrees for 35 minutes, uncover and bake an additional 10 minutes.

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 PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil.
• Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion.
• In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!

PORK CHOPS WITH TOASTED SPICE RUB AND APPLE DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Season both sides of the pork chops with salt and toasted spice rub.
• Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place pork chops on baking sheet. Remove excess oil from skillet.
• Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a serving platter.
• Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop.
• Toasted Spice Rub
• 1/4 cup fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 teaspoon crushed red pepper flakes
• 1/4 cup pure California chili powder
• 2 tablespoons kosher salt
• 2 tablespoons ground cinnamon
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.
• Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
• Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.
• Yield: 1 cup
• 12 apples, Gravenstein or McIntosh
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon finely ground sea salt, preferably gray salt
• 1/3 cup honey
• Preheat oven to 425 degrees F.
• Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce.
• Serve warm, room temperature or cold.

PORK CHOPS WITH APPLE CIDER SAUCE

Steps:

• Heat 1 Tbsp. oil in large skillet on medium-high heat. Add chops; cook 4 to 5 min. on each side or until done (145ºF). Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.
• Add remaining oil, apples, onions and dressing; cook and stir 1 min. Cover; cook 4 min., stirring occasionally. Stir in cider, cream and thyme. Cook on medium heat 2 min., stirring frequently.
• Mix cornstarch and water until blended; stir into mixture in skillet. Bring to boil on medium heat, stirring constantly; cook and stir 1 min. Add chops to skillet; cook 1 min. or until heated through.

BAKED PORK CHOPS WITH APPLE DRESSING

Steps:

• Preheat the oven to 375°F.
• In a medium bowl, stir together the dressing ingredients until the bread is moistened. Spoon half the dressing into an 8-inch square baking pan, smoothing the surface. Place the pork in a single layer on the dressing. Spread the remaining dressing over the pork.
• Bake, covered, for 30 minutes. Uncover and bake for about 10 minutes, or until the pork is slightly pink in the center and the dressing is golden brown. Using a wide spatula, transfer the dressing-covered pork to plates. Spoon any remaining dressing over the pork.
• Nutrition information
• (Per serving)
• Calories: 238
• Total fat: 6.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.5g
• Cholesterol: 66mg
• Sodium: 221mg
• Carbohydrates: 18g
• Fiber: 5g
• Sugars: 6g
• Protein: 26g
• Calcium: 60mg
• Potassium: 507mg
• Dietary Exchanges
• 1/2 starch
• 1/2 fruit
• 3 lean meat

IOWA STUFFED PORK CHOPS WITH SWEET APPLE DRESSING

Steps:

• Cut 2 inch pockets into chops from bone side so dressing stays in.
• In bowl combine apples,bread,sugar,cinnamon and salt.
• Mix well.
• Stuff into pockets of pork chops.
• Place chops in a 9x13 baking dish.
• Pour Melted butter or marg.
• over chops and bake at 350.
• When chops have browned,add 1 cup of water and cover with foil.
• Bake for 2 hours.

PORK CHOPS WITH APPLES AND STUFFING

Steps:

• Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
• In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
• Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.

STUFFING-TOPPED PORK & APPLE SKILLET

Steps:

• Heat 3 Tbsp. dressing in large skillet on medium-high heat. Add chops; cook 5 to 6 min. or until done (145ºF), turning after 3 min. Transfer to plate; cover to keep warm.
• Add remaining dressing, onions and apples to skillet; cook 3 min. or until apples are slightly softened, stirring frequently. Add water and sugar; stir. Cook on medium-low heat 3 min., stirring occasionally. Meanwhile, prepare stuffing as directed on package.
• Return chops to skillet. Spoon onion mixture over chops, then spoon stuffing around edge of skillet; cover. Cook 5 min. or until stuffing is heated through.

PORK CHOPS WITH APPLES & ONIONS

Steps:

• Heat oil in large skillet on medium heat. Add chops; cook 3 to 4 min. on each side or until done (145°F). Transfer chops to plate, reserving drippings in skillet; cover chops to keep warm.
• Add apples, onions, thyme and dressing to drippings; cook and stir 1 min. Cover; cook 4 min., stirring occasionally. Stir in wine. Return chops to skillet; cook 1 min. or until sauce is thickened.
• Serve chops topped with sauce.

PORK CHOPS WITH APPLES AND STUFFING

Steps:

• In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish. Place the pork chops on top; spoon stuffing over chops., Cover and bake at 350° for 35 minutes. Uncover; bake until a thermometer reads 145°, about 10 minutes longer. If desired, sprinkle with parsley.

PORK CHOPS WITH PECAN CORN BREAD DRESSING AND CIDER GRAVY

Steps:

• Preheat oven to 325°F.
• Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.
• Increase oven temperature to 375°F.
• Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.
• Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.
• Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.
• Serve chops and dressing with sauce on the side.