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!
Apple-Stuffed Pork Chops
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.
More From Cooking Light
- Calories: 242
- Calories from fat: 29%
- Fat: 7.7g
- Saturated fat: 2.3g
- Monounsaturated fat: 3.5g
- Polyunsaturated fat: 1g
- Protein: 23.6g
- Carbohydrate: 18.5g
- Fiber: 2g
- Cholesterol: 58mg
- Iron: 1.4mg
- Sodium: 429mg
- Calcium: 44mg
- 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
- 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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