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Apple-Stuffed Pork Chops

Photo: Karry Hosford
Yield 8 servings (serving size: 1 pork chop and about 3 tablespoons sauce)
Port, dried fruit, and pistachios embellish the stuffing for these meaty pork chops. Tart Granny Smith apple provides a nice foil for the sweet dried plums and port wine, but you can use your favorite apple or pear in its place.

Ingredients

  • 5 tablespoons port or other sweet red wine, divided
  • 2 cups diced peeled Granny Smith apple
  • 2/3 cup chopped pitted dried plums
  • 1/4 cup chopped pistachios
  • 2 tablespoons chopped fresh or 2 teaspoons dried thyme
  • 2 teaspoons brown sugar
  • 8 (6-ounce) lean bone-in center-cut pork chops (about 3/4 inch thick), trimmed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 3 tablespoons all-purpose flour
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

Nutrition Information

  • calories 242
  • caloriesfromfat 29 %
  • fat 7.7 g
  • satfat 2.3 g
  • monofat 3.5 g
  • polyfat 1 g
  • protein 23.6 g
  • carbohydrate 18.5 g
  • fiber 2 g
  • cholesterol 58 mg
  • iron 1.4 mg
  • sodium 429 mg
  • calcium 44 mg

How to Make It

  1. Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.

  2. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.

  4. Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.