STUFFED PORK CHOPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
- Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
- Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.
PORK CHOPS WITH APPLE-SAGE STUFFING
Apples and sage-scented stuffing made from an easy packaged mix cook with smoked chops, then rest overnight to marry flavors even more.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h5m
Yield 4
Number Of Ingredients 9
Steps:
- Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion and celery; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
- Add apple, raisins and apple juice; cook 2 to 3 minutes or until mixture comes to a boil. Remove from heat; stir in stuffing mix. Spread mixture in sprayed baking dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered for 30 minutes.
- Uncover baking dish; brush pork chops with jelly. Bake uncovered an additional 15 to 20 minutes or until pork chops are thoroughly heated.
Nutrition Facts : Calories 510, Carbohydrate 68 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 2210 mg, Sugar 30 g
PORK CHOPS WITH APPLES AND STUFFING
Apples and stuffing mix provides a wonderful addition to these pork chops - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 1h25m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 520, Carbohydrate 48 g, Cholesterol 120 mg, Fiber 3 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 23 g, TransFat 0 g
BAKED PORK CHOPS WITH APPLE STUFFING
Apples and pork chops make a delicious pairing. I like to make this stuffed pork chop in the Fall when the new crop of apples are out. It makes a hearty meal and is great when the weather turns a little brisk.-Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- In a large skillet, saute celery and onion in butter until tender. Place in a large bowl. Stir in the remaining stuffing ingredients., Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing mixture. Secure with toothpicks. Sprinkle pork with salt and pepper., In a large skillet, brown chops in oil and butter on both sides. Transfer to a greased 13x9-in. baking dish. Add broth to the skillet, stirring to loosen browned bits from pan; stir in the apple, walnuts and syrup. Pour over pork chops., Cover and bake at 350° for 50-60 minutes or until a thermometer reads 160°. Discard toothpicks before serving.
Nutrition Facts : Calories 642 calories, Fat 38g fat (14g saturated fat), Cholesterol 135mg cholesterol, Sodium 694mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 41g protein.
CONTEST-WINNING PORK CHOPS WITH APPLE STUFFING
Here's an easy way to dress up plain old pork chops&151;top them with a moist apple stuffing! Apples and pork always seem to go together so well...this makes a wonderful fall meal. -Alta Looney of Howard, Ohio
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
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°.
Nutrition Facts : Calories 345 calories, Fat 11g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 787mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
PORK CHOPS WITH APPLES & STUFFING
This is a delicious way to eat pork that looks like it took much more work to make than it actually did. I got the recipe from a Grandma's Kitchen cookbook and thought I'd share here. I personally don't like cinnamon so I left it out and just used regular apple pie filling.
Provided by Kellogs
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 4
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
Tender, moist pork chops surrounded by apples and stuffing make this quick and easy supper a great meal anytime.
Provided by Sweetly
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h15m
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 553.1 calories, Carbohydrate 46.1 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 2 g, Protein 44 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 3.1 g
APPLE STUFFED PORK CHOPS
Stuffing mix, dried cranberries and apples make a delectable addition to the standard pork chop.Source: Unknown
Provided by Lynnda Cloutier
Categories Steaks and Chops
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 425. Line a 10 x 15 inch pan with foil
- 2. Prepare stuffing mix as the package directs. Stir in apple and cranberries.
- 3. Cut a pocket in each pork chop with a sharp knife. Put chops in the foil lined pan; season with salt and pepper. Stuff each chop with 1/2 cup of stuffing. Press to flatten.
- 4. Bake for 18 to 20 minute; remove from oven. Preheat broiler. Mix brown sugar and melted butter. Brush onto chops. Broil 3 to 4 inches from heat for 5 to 8 minutes or til browned. Serves 4
APPLESAUCE PORK CHOPS
Pork chops with applesauce glaze.
Provided by Shelli
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat; cook and stir onion and apple slices in the melted butter until tender, about 5 minutes. Transfer onion and apple to a bowl.
- Place pork chops in the same skillet; cook over medium heat until pork chops are browned on both sides, about 5 minutes per side.
- Mix applesauce, brown sugar, mustard, and cinnamon into onion and apple mixture.
- Place pork chops in a 9x9-inch baking dish; season with salt and black pepper. Spoon applesauce mixture over pork chops; cover dish.
- Bake in the preheated oven until pork chops are no longer pink in the center, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 399.4 calories, Carbohydrate 35.6 g, Cholesterol 78.4 mg, Fat 18.2 g, Fiber 3.3 g, Protein 24.4 g, SaturatedFat 8 g, Sodium 674.2 mg, Sugar 30.4 g
PORK CHOPS WITH APPLES AND ONIONS
Sauteed apples and onion combine with pork chops for a tastiness that never disappoints.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
- Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other liquid. Return chops to the pan.
- Cook until the pork is tender, about 15 more minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.
PORK ROAST WITH APPLE STUFFING RECIPE
Steps:
- Gather the ingredients.
- Preheat oven to 375 F. Line a large baking pan with heavy-duty foil or have a large, heavy with a lid ready to go.
- In a large pot, gently saute celery and sweet onion in butter until onion is translucent. Add and pressed garlic ; cook about 1 minute longer, stirring often. Add chicken broth and apple juice. Bring to a boil. Remove from heat. Stir in sage and thyme . Then add stuffing mix, tossing gently to absorb the liquid. Let rest to cool.
- Place the deboned pork shoulder roast fat-side up on a cutting board. Sprinkle liberally with kosher salt and freshly ground black pepper . Turn roast over and again sprinkle liberally with salt and pepper. You may need to add a few cuts so that it lies open and flat.
- Poke holes in the meat with a sharp knife and insert garlic slivers into the pork .
- Pack cooled stuffing on top of the open pork roast. Roll one side to the other, lengthwise, to enclose the stuffing and secure with kitchen twine. Place roast seam-side down in the baking pan or Dutch oven. Pour chicken broth and apple juice around the bottom. Cover with a layer of heavy-duty foil and seal edges to the rim of the pan or cover with a tight-fitting lid.
- Bake about 2 hours. Remove foil and bake an additional 30 minutes until skin is browned. Center should read at least 170 F with a meat thermometer. Let rest 15 minutes before slicing to serve. Note: Some butchers will debone the pork shoulder roast at no extra cost, while others will charge a higher price. It's easy to debone the roast yourself in about 15 minutes.
Nutrition Facts : Calories 1133 kcal, Carbohydrate 21 g, Cholesterol 293 mg, Fiber 1 g, Protein 77 g, SaturatedFat 28 g, Sodium 909 mg, Sugar 6 g, Fat 80 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
STUFFING-TOPPED PORK & APPLE SKILLET
This pork chop skillet is ideal comfort food. From the apples and sautéed onions to the stuffing, it's the food equivalent of a bear hug.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 3 g, TransFat 2 g, Cholesterol 55 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
APPLE PORK CHOPS AND STUFFING
Discover how easy it is to make our Apple Pork Chops and Stuffing any night of the week. Our Apple Pork Chops and Stuffing preps in only 10 minutes.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat oven to 375ºF.
- Prepare stuffing as directed on package.
- Spread pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
- Bake 35 min. or until chops are done (145ºF), uncovering for the last 5 min. Remove baking dish from oven; let chops stand 3 min. before serving.
Nutrition Facts : Calories 390, Fat 10 g, SaturatedFat 2.5 g, TransFat 2 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
PORK CHOPS WITH APPLE SAUCE
Steps:
- In a shallow pan, pour marinade over pork chops and marinate for 1 hour.
- Remove the meat from the marinade and drain off the excess. In a skillet over high heat, pan-sear the pork chops on both sides in butter and oil to seal in juices. Sprinkle with a handful of fresh chopped parsley and thyme; season with salt and pepper. They should be well browned on the outside and pink in the center. Transfer the pork chops to a roasting pan, place in a single layer and set aside.
- In the same skillet, saute apples in a bit more butter and oil, add more parsley and thyme. Deglaze the pan with brandy. Pour in brown sauce and cider vinegar to create a pan sauce. Spoon the apple sauce over the pork chops. Sprinkle with more chopped herbs and salt and pepper.
- Roast in a preheated 325 degree oven for 15 to 20 minutes. A meat thermometer inserted into the pork should read 155 degrees F.
PORK CHOPS WITH STUFFING
Baked boneless Pork Chops with Stuffing and apples is an easy dinner recipe that's ready for the oven in just 15 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray. Place apples and onions in the prepared dish; set aside.
- Season pork chops on all sides with seasoned salt, rosemary and thyme.
- Place seasoned pork chops on top of the apples and onions.
- Prepare stuffing according to package instructions. Spoon stuffing onto each pork chop.
- Spray a sheet of aluminum foil with cooking spray, and then place sprayed-side down to cover the dish.
- Bake, covered, for 25 minutes. Remove cover and return to the oven for 5-10 more minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. Garnish with additional fresh herbs, if desired, and serve!
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 533.4 kcal, Carbohydrate 37.1 g, Protein 46.9 g, Fat 13.8 g, SaturatedFat 4 g, Cholesterol 110 mg, Sodium 2650.8 mg, Fiber 2.8 g, Sugar 7.8 g
PORK CHOPS WITH APPLE STUFFING AND APPLEJACK SAUCE - WILLIAMS SO
Wow.... Yes, Wow! I knew this was going to be something special and it was worth every mishap along the way. It all started with the dried apples. I've seen those before, I've even eaten them. Who knew it would be such a pain in the neck to find them? That was ok though because I also needed to get the Calvados (apple brandy). I'd heard of that before- in cocktails. I went to a few grocery stores and finally found the dried apples but came up empty handed for the brandy. I had too much time invested to stop then, plus, the picture from my cookbook was too darn tempting to forget. I was on a mission with my DBF in tow to the nearest liquor store (He's a non-drinker mind you, hasn't had a drop in 7 years that I know of) Up and down the aisles we searched. When alas there it was... Calvados... at $45 a pop!!!! Time to give up that dream I thought. A couple of bottles over, I noticed the Applejack- the brandy needed for this sauce and at $17 I thought I could splurge (plus, I thought I might like a sip after the hectic search for the bottle anyway). I got the bottle and DBF got some tortilla chips. All was going well: I went to my garden and snipped some fresh sage, my blender whizzed the fresh bread in to crumbs like nobody's business, and a kangaroo would have been proud of the little pocket I was able to make into each porkchop. I browned them to perfection and then slipped them in the oven. I've had mishaps with frying pan handles after they have been in the oven. They can be decieving, so I was going to be extra cautious. I pulled the chops out and placed a towel over the handle so nobody would touch it. Then I get to the part of the recipe where it says, "carefully ignite the applejack with a long match"... You mean "Flambe?" as in "Flame?" I'm a little embarrassed to say, I avoid all recipes that require a match and highly combustible liquids. Had I read the recipe before hand, I would have caught that little detail. Well, not one to give up 3/4 of the way through, I called my DBF away from his soccer game on TV (I'm sorry, but does he really need to be watching Barcelona play soccer anyway?) opened all the windows, cleared all materials that could ignite away from the pan of applejack, and handed him a long wooden match. I stand back and tell him to light it. DBF doesn't cook, but I assume he wanted to show his bravery so he put the match to the alcohol. Nothing. Strike 2- again nothing. This time he struck the match and just about submerged half the match inside the alcohol.... still nothing! I get the book and read again. Aha... we must warm the applejack before lighting. Now we're rolling again. We placed the pan on the burner, turned on the gas, warmed it ever so gently and then easily lit the fire. It has a beatiful glow, and I compliment DBF on his skills before placing the lid on the fire to exhaust the flame. I grab the pan, you remember... the one with the pork chops in it... the one that was in the 400 degree oven? Yes, that pan, the one with the scortching hot handle. AAAAhhhh! I did it again. Thankfully it was my left hand, and I was able to enjoy my delicious porkchops with my right while holding a bag of ice in my left. Three days later, the pain is gone, but I'll never forget those tasty chops!
Provided by cookiedog
Categories < 60 Mins
Time 1h
Yield 4 big chops, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F Tom make the stuffing, in a small frying pan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Transfer to a bowl. Add the bread crumbs, dried apples, sage, 1/8 teaspoons sal, and a few grinds of pepper. Stir in the stock.
- Starting at the meaty end, cut a deep, wide pocket in each pork chop. Divide the stuffing among th epockets and secure each pocket closed with wooden toothpicks. Season on both sides with salt and pepper.
- In a 12-inch ovenproof skillet, heat the oil over medium-high heat. Add teh stuffed pork chops and cook until browned on teh first side, about 3 minutes. Turn carefully and cook until browned on the second side, about 3 minutes longer. Transfer the pan to the oven and bake until the chops show only the barest hint of pink at the bone, about 25 minutes. Transfer the chops to a platter and cover loosely with aluminum foil. Reserve the pan with its drippings.
- In a small frying pan, heat the applejack over low heat. When warm, move the pan away from the heat and carefully ignite the applejack with a long match. Let burn for 30 seconds. If it does not extinguish on its own, cover tightly. Set aside.
- Spoon off the fat from the pan used to cook the pork. Dissolve the cornstarch in 1 tablespoon water and add to the pan along with the applejack, stock, and cream. Bring to a boil over medium heat, stirring often and scraping up the browned bits from the pan bottom. Cook until lightly thickened, about 1 minute. Remove the toothpicks from the pork chops. Transfer to individual plates and top each chop evenly with the sauce and a sprinkle of sage.
STUFFED PORK CHOPS
These baked stuffed pork chops are easy comfort food that tastes like a restaurant-quality meal!
Provided by Blair Lonergan
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a large oven-proof skillet, melt butter over medium-high heat. Add apple, onion, and celery; sauté just until tender (about 5-7 minutes).
- Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.
- Use a sharp knife to cut a pocket in each pork chop. Be careful not to slice all of the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper.
- Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.
- Wipe out the skillet that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don't overcrowd the pan.
- Arrange all of the browned pork chops in the oven-safe skillet. If you don't have a big enough skillet to hold all of the chops, or if you don't have an oven-safe skillet, place the browned pork chops on a greased or parchment-lined rimmed baking sheet.
- Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove toothpicks before serving, and garnish with fresh herbs if desired.
Nutrition Facts : ServingSize 1 stuffed pork chop, Calories 364 kcal, Carbohydrate 19 g, Protein 40 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 119 mg, Sodium 349 mg, Fiber 3 g, Sugar 6 g
PORK CHOPS WITH APPLES & STUFFING
If you are looking for a different way to make pork chops, look no further! Easy too!
Provided by Judith Hannemann
Categories Comfort Foods Everyday Meals Pork
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.
- Heat a large skillet over high heat. Add the oil and pork chops. Brown well on each side.
- To make the stuffing, boil the water and butter in a large saucepan. Mix in the chicken base and the onion; stir well and add the stuffing mix. Start with the lowest amount of dried stuffing; remove from heat and let it sit for 5 minutes. If it seems to wet after it sits for 5 minutes, add additional stuffing mix. The stuffing should be moist but NOT wet.
- Spread pie filling in the bottom of the prepared baking dish. Place the pork chops on top of the apples.
- Divide the stuffing into 6 equal portions. Place a portion on top of each pork chop, pressing it down to cover the top of the chop.
- Cover pan with foil and bake for 35-40 minutes. Remove foil and bake for an additional 10-15 minutes until stuffing is browned and chops reach 160 degrees F internally.
Nutrition Facts : ServingSize 1 serving, Calories 1464 kcal, Carbohydrate 248 g, Protein 33 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 51 mg, Sodium 4016 mg, Fiber 10 g, Sugar 49 g
Apple and sage are the perfect pairing in this quick, easy and delicious skillet pork chops with apples dinner. It can be made in under 30 minutes!
Provided by Chatelaine Magazine, October 11, 2007 pg. 154
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Peel and cut apples into quarters, then slice out the core. Cut into thick wedges.
- Pat pork dry with paper towels and season pork chops with salt.
- Melt butter with garlic in a large non-stick frying pan over medium-high heat. When bubbly, add apple wedges. Turn occasionally, until golden on both side, 2-3 minutes, then remove to a small plate.
- Add pork to pan and cook until browned, about 3 minutes per side.
- In a small bowl, stir apple juice and Dijon mustard and seasonings.
- Once pork is browned, pour in juice mixture and add apples. Reduce heat, cover and simmer, turning pork occasionally, until cooked through for 5-7 minutes (or until meat thermometer reaches internal temperature of 155 degrees F or 68 degrees C)
- Remove pork and apples from pan.
- Boil sauce, stirring often, until as thick as you desire, 3 to 5 minutes. Return pork chops and apples to pan, then remove from heat.
- Spoon sauce and over pork chops with apples and serve.
Nutrition Facts : Calories 275 kcal, Carbohydrate 10 g, Protein 29 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 97 mg, Sodium 136 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
GRILLED APPLE-STUFFED PORK CHOPS
French's has been America's favorite mustard brand for over a century. Learn more about your favorite yellow mustard and other French's sauces & products today!
Provided by French's
Categories Entrees,
Yield 4
Number Of Ingredients 7
Steps:
- COMBINE 1/4 cup water, 2 tablespoons mustard and 1 tablespoon honey in medium bowl. Add stuffing mix, apple, onion and parsley; toss until crumbs are moistened. Combine remaining 3 tablespoons mustard and 2 tablespoons honey in small bowl; set aside for glaze.
- CUT horizontal slits in pork chops, using sharp knife, to make a pocket for stuffing. Spoon stuffing evenly into pockets. Secure openings with toothpicks.
- PLACE pork chops on oiled rack. Grill over medium heat 40 to 45 minutes until no longer pink near bone, turning often. Baste chops with reserved glaze during last 10 minutes of cooking.
PORK CHOPS WITH SAUTEED APPLES AND APPLEJACK CREAM
Categories Milk/Cream Sauté Quick & Easy Apple Pork Chop Fall Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides, in it brown the chops, patted dry and seasoned with salt and pepper, in batches for 2 minutes on each side, and transfer them to a plate. Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter, and in it sauté the apples, peeled, cored, and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden. Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt, and the sage, bring the mixture to a boil, and add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.
STUFFING-TOPPED APPLE PIE PORK CHOPS
One of my husband's all-time favorites! I love to make it when I'm in a rush, or just plain tired and don't feel like fussing. So easy and so very good!! Hope you try it! :D (Old photo by me)
Provided by Kelly Williams
Categories Steaks and Chops
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Make stuffing according to pkg. directions, fold in 1 Tbl. apple pie filling and cheddar, set aside. Pour rest of apple pie filling onto bottom of 13x9 pan (greased.) Sprinkle with a little cinnamon if needed. In hot skillet, lightly brown pork chops (seasoned with seasoning salt and pepper) on both sides. Place pork chops on top of apples. Top each with a mound of stuffing. (I pack it a little to make it look nice, making a tall mound of it.) Sprinkle lightly with a little coarse ground pepper. Cover and bake at 350• for 40-45 minutes. Uncover and bake 5-10 minutes longer. (*Porkchops ARE done when just barely light pink in center and juices run clear.) **When serving, make sure you scoop with a large spatula, getting underneath the chop to get all the pie filling underneath.
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From restaurantbusinessonline.com
Cuisine Type AmericanIngredients Vegetables, Bread, Meat, FruitsDay Part DinnerEstimated Reading Time 1 min
- 1. Cut pocket in the fat edge of each chop, deep enough to touch the bone. Season chops with salt and pepper and sauté until lightly browned, about 5 min. per side. Remove and keep warm.2. In the same pan, sauté onion in the remaining oil until lightly browned. Deglaze the pan with applejack or brandy and reduce slightly. Add apple and cook, stirring, until slightly softened. Add brown gravy and heat through, blending well. Set aside.3. Make stuffing: Melt butter in a sauté pan, then add onion, celery, and garlic and sauté until limp. Add apple and sauté until softened. Stir in bread, thyme, and salt and pepper to taste; combine thoroughly.4. Fill each chop with equal amounts of stuffing. Roast at 350° F, covered loosely with foil, until tender and cooked through, about 45 min.5. Serve each chop with apple onion sauce on the side.
- 1. For fig jam, in small saucepan, combine figs, water, sugar and lemon juice. Over high heat, bring to a boil. 2. Reduce heat to low; simmer 10 minutes or until figs are softened. Cool in saucepan; transfer to food processor. Cover and puree. Add black pepper, process just to combine. 3. For sandwich, spread fig jam on bottom of one bread slice. Layer apples, then arugula on top. On second bread slice, spread cheese; place over arugula and sandwich together. 4. In nonstick skillet over medium heat, melt butter. Place sandwich in pan to coat with butter on one side; flip and cook to butter second side. Cook until bread is toasted; flip and cook second side until golden brown. To serve, cut sandwich in half. Photo courtesy of Bel Brands
- 1. In medium mixing bowl, combine tempeh, mushrooms, onion and garlic; toss together. Add oil, soy sauce, Maggi seasoning, salt and pepper until well combined. Let marinate 1 hour at room temperature. 2. Place medium nonstick skillet over medium heat; heat until hot. Add tempeh mixture. Sauté until vegetables are tender and slightly browned. Adjust seasoning. 3. Divide mixture among buns; top each sandwich with 2 slices cheese. Place in preheat oven or broiler; cook until cheese is melted. Serve immediately. Photo courtesy of The Soyfoods Council
- 1. For basil puree, bring a large pot of water to a boil. Add basil leaves and blanch for 20 seconds. Transfer leaves to an ice water bath for a few seconds; drain and pat dry. Place basil, oil and salt in food processor; blend until completely puréed. 2. For basil aioli, whisk together mayonnaise, ½ cup basil puree, garlic, lemon juice, salt and pepper in stainless-steel bowl until thoroughly mixed; set aside. 3. For each sandwich, preheat flat top griddle to 350 F. Evenly spread 1 ounce grated manchego cheese the size of each bread slice on heated griddle; place bread slice on top and gently press down. Cook until cheese is light brown and a little crispy. Repeat with second piece of bread and 1 ounce grated cheese. 4. Place 2 tablespoons butter on griddle and spread out evenly with spatula. Flip both bread slices onto melted butter to brown and crisp the sides without cheese. Remove bread to serving plate. 5. Evenly spread 2 tablespoons basil aioli on the butter-toasted sides of bre
APPLE-SAGE STUFFED PORK CHOPS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Servings 6
- Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
- Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
- Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
- Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.
STUFFED PORK CHOPS WITH APPLE THYME SAUCE - THAT SKINNY CHICK
From thatskinnychickcanbake.com
4.8/5 (4)Total Time 45 minsCategory EntreesCalories 533 per serving
- Toast bread in 1 tbsp. butter in an oven-proof skillet over medium-high heat until crisp and then transfer to a bowl. Return pan to heat.
- Saute onion, celery, and apples in 1tablespoon butter over medium heat until soft. Stir in thyme. Add vegetables to bread cubes. Toss mixture with the chicken broth, vinegar, and seasonings until liquid is absorbed. Wipe out the skillet.
- Prepare chops by cutting a pocket at the midway point of each chop being careful only to cut through on one side.
STUFFED PORK CHOPS WITH APPLE-ONION SAUCE
From foodservicedirector.com
Cuisine Type AmericanIngredients Vegetables, Bread, Meat, FruitsDay Part DinnerEstimated Reading Time 1 min
- 1. Cut pocket in the fat edge of each chop, deep enough to touch the bone. Season chops with salt and pepper and sauté until lightly browned, about 5 min. per side. Remove and keep warm.2. In the same pan, sauté onion in the remaining oil until lightly browned. Deglaze the pan with applejack or brandy and reduce slightly. Add apple and cook, stirring, until slightly softened. Add brown gravy and heat through, blending well. Set aside.3. Make stuffing: Melt butter in a sauté pan, then add onion, celery, and garlic and sauté until limp. Add apple and sauté until softened. Stir in bread, thyme, and salt and pepper to taste; combine thoroughly.4. Fill each chop with equal amounts of stuffing. Roast at 350° F, covered loosely with foil, until tender and cooked through, about 45 min.5. Serve each chop with apple onion sauce on the side.
- 1. For candied pecans, combine pecan halves and corn syrup in small saucepan over low heat. Simmer 10 to 15 minutes. 2. Prepare sheet pan with parchment paper sprayed with cooking spray. Preheat oven to 250 F. Drain pecans and transfer to prepared pan, spreading so that pecans are in single layer and not touching. Bake until hard, like glass, approximately 15 to 20 minutes. Transfer pecans to a cooling rack until completely cooled and not sticky. Store in airtight container until ready to serve. 3. For cherry jam, combine dried cherries, water, brown sugar and pinch kosher salt in small saucepan over medium heat. Cook until reduced by half, approximately 30 minutes. 4. Transfer jam to a food processor and pulse until slightly chunky. Transfer to a container to cool completely. Store refrigerated until ready to use. 5. Brush pretzel roll slices with olive oil and season with salt and pepper. Bake at 350F until golden brown, 2 to 3 minutes. 6. Arrange cheeses on board or platter. Arrange
- Remove all of the watermelon’s green peel, and slice off most of the flesh, leaving about ¼ to ½ inch of watermelon flesh. Cut the rind into 1-inch cubes. In medium saucepan over medium-high heat, bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil. Hold the boil for 60 seconds than carefully add the watermelon. Return to a boil and turn off the heat. Move the pickled rind to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Loosely place the lid on the jar and leave at room temperature until cool. Once cool, tighten the lid and refrigerate. Store pickles in refrigerator and consume within a month. Photo courtesy of National Watermelon Promotion Board
- 1. Trim skin off prosciutto and remove any sinew or tendons. Cut into ½-inch cubes. 2. In food processor, combine Calabrian chiles, tomato paste and garlic; process until no large chile or garlic pieces remain. Add black pepper, paprika, onion powder and oregano; stir to incorporate. 3. In bowl, toss prosciutto cubes with chile-herb mixture; freeze on sheet tray until nearly frozen. 4. Set up meat grinder with 3/8- or ¼-in. die. Run prosciutto through grinder twice, rechilling between grinds if necessary. 5. Remove ground prosciutto to mixer fitted with paddle attachment. Add red wine vinegar and paddle just until incorporated. 6. Refrigerate until ready to use. To serve, spread on bread or crackers. Photo courtesy of Consorzio del Prosciutto di Parma
PORK CHOPS & APPLES - TASTE AND TELL
From tasteandtellblog.com
Reviews 13Estimated Reading Time 2 mins
PORK CHOPS WITH APPLES AND STUFFING - GRINNING CHEEK TO CHEEK
From grinningcheektocheek.com
Estimated Reading Time 1 min
PORK CHOPS WITH APPLE STUFFING - RECIPE | COOKS.COM
From cooks.com
4.7/5 (15)
PORK CHOPS WITH APPLES AND SAGE - WILLIAMS SONOMA
APPLE-STUFFED PORK CHOPS WITH CIDER SAUCE RECIPE - CHOWHOUND
From chowhound.com
Cuisine German, Comfort FoodCategory Main DishServings 8
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