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.
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
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
How to Make It
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.
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I made the recipe exactly as written and was disappointed. The stuffing should have been tasty and vibrant, given the ingredients, but was bland. Given all the changes suggested by other reviewers that was their experience, too. In fact, once you change everything as suggested by them it would be a completely different recipe!
This was delicious! I used chopped raisins and apricots instead of the plums, and walnuts instead of pistachios (because I didn't have pistachios on hand). I think it would be a great "company" dish. I stuffed the chops and refrigerated for a few hours...then baked them instead of frying. My husband loved it too. I will definitely make it again!!!
I loved this recipe, but made several changes based on previous feedback. I used dried apricots instead of prunes, Gala apples instead of Granny Smith, and slivered almonds instead of chopped pistachios. Instead of stuffing the pork chops with the fruit mixture, I cooked it separately with 1 tsp butter in a covered sauce pan until it the apples were tender. Then I just cooked the pork chops by themselves and made the sauce as instructed. Even though I screwed up the sauce a little bit (there were tiny flour chunks - whoops), it turned out to be delicious; my boyfriend raved and ate 3 servings! I served this with grits.
I too think it would do better in the oven as trying to brown on all sides with the stuffing in was not an easy or a uniform way. Stuffing would fall out etc. I think I would stuff it and then bake it and make the sauce to be poured over. I thought it was delicious. I served a corn bread pudding with it.
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