Fruit & Nut Stuffed Pork Chops
Yield
6 servingsPrep
30 minCook
50 minReady
80 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
thick, with stuffing pocket cut |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
bread crumbs
italian seasoned, divided |
|
| ½ | cup |
apples
chopped, peeled |
*
|
| ⅓ | cup |
cheddar cheese
shredded |
|
| 2 | tablespoon |
pecans
finely chopped, toasted |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
apple pie spice
|
* |
| 2 | tablespoon |
butter
melted |
|
| 1 | cup |
orange juice
divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
thick, with stuffing pocket cut |
*
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
bread crumbs
italian seasoned, divided |
|
| 118 | ml |
apples
chopped, peeled |
*
|
| 79 | ml |
cheddar cheese
shredded |
|
| 3E+1 | ml |
pecans
finely chopped, toasted |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
apple pie spice
|
* |
| 3E+1 | ml |
butter
melted |
|
| 237 | ml |
orange juice
divided |
|
Directions
Sprinkle chops with pepper; set aside.
Combine 1½ cups with remaining ingredients except for ½ cup orange juice.
Stuff each chop and coat with remaining bread crumbs.
Preheat oven to 350℉ (180℃). Place chops in a 13X9X2 inch baking pan and drizzle with remaining orange juice.
Bake, covered, 20 minutes.
Uncover and bake another 30 to 35 minutes. Serve immediately.
