Apple-Stuffed Pork Chops
Yield
6 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
onions
chopped |
|
| ¼ | cup |
butter
or margarine |
|
| 3 | cups |
bread
soft cubes |
*
|
| 2 | cups |
apples
finely chopped |
*
|
| ¼ | cup |
celery
finely chopped |
|
| 2 | teaspoons |
parsley leaves
minced fresh |
|
| ¾ | teaspoon |
salt
divided |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 6 |
pork loin chops
1 1/2 inch thick |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
onions
chopped |
|
| 59 | ml |
butter
or margarine |
|
| 7.1E+2 | ml |
bread
soft cubes |
*
|
| 473 | ml |
apples
finely chopped |
*
|
| 59 | ml |
celery
finely chopped |
|
| 1E+1 | ml |
parsley leaves
minced fresh |
|
| 3.8 | ml |
salt
divided |
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
vegetable oil
|
|
| 6 |
pork loin chops
1 1/2 inch thick |
*
|
Directions
In a skillet, sauté onion in butter until tender.
Remove from the heat; add bread, apples, celery, parsley and ¼ teaspoon salt.
Cut a large pocket in the side of each pork chop; 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℉ (180℃) for 30 minutes.
Uncover and bake 30 minutes longer or until meat juices run very clear.
Make gravy from pan juices if desired.
