Apple-Stuffed Pork Chops

Apple-Stuffed Pork Chops Recipe
Photo: Karry Hosford
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.

Yield:

8 servings (serving size: 1 pork chop and about 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

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.

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.

Note:

December 2002
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