Fruit and Nut Stuffed Pork Chops

80 minutes Prep: 30 minutes Cook: 50 minutes

209 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	each	pork chops	thick, with stuffing pocket cut
1/4	teaspoon	black pepper
2	cups	bread crumbs	italian seasoned, divided
1/2	cup	apple	chopped, peeled
1/3	cup	cheddar cheese	shredded
2	tablespoon	pecans	finely chopped, toasted
1/4	teaspoon	salt
1/8	teaspoon	apple pie spice
2	tablespoon	butter	melted
1	cup	orange juice	divided

Directions

Sprinkle chops with pepper; set aside.

Combine 1 1/2 cups with remaining ingredients except for 1/2 cup orange juice.

Stuff each chop and coat with remaining bread crumbs.

Preheat oven to 350F. Place chops in a 13X9X2 inch baking pan and drizzle with remaining orange juice.

Bake, covered, 20 minutes.

Uncover and bake another 30-35 minutes. Serve immediately.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 85g

Amount per Serving

Calories 209 32% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 389mg	16%
Total Carbohydrate 30.0g	10%
Dietary Fiber 2.0g	8%
Sugars 2.0g
Protein 5.0g	11%

Vitamin A	3%		Vitamin C	23%
Calcium	7%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to thai green curry

Last Recipes Viewed

Recipe Bite

Garden Variety

by Mark R. Vogel

Like many chefs, I enjoy growing my own herbs and vegetables. It's one of the many activities that I love about spring and summer. My garden consists of certain staples, a cast of regulars that I would ...

Member Review

Raspberry-Marzipan Coffee Cake

I have made this recipe 3 times so far and it's very easy to make. Two things that I do are, I chop up the almond paste in my food processor to achieve the fine crumbs, and I leave out the chopped almonds. The 2nd time I made it in mini loaf pans and the cake was not as moist and the marzipan seemed to disappear, even though I did not cook the mini loaves as long. I will difinately make this again in the future, but not as a mini loaf. It's a keeper for the marzipan lovers.