Apple- Stuffed Pork Chops with Cider Pan Gravy
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- 1 medium onion chopped
- 6 tablespoon(s) butter or margarine divided
- 4 slice(s) raisin bread crumbled
- 1 large apple, peeled if desired cored and chopped
- 1/4 cup(s) fresh parsley chopped
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) leaf sage can use dry, rubbed, just adjust down
- 1/2 teaspoon(s) thyme
- 1/2 teaspoon(s) pepper
- 1 egg slightly beaten
- 4 double pork loin chops 1-1 1/2 in, thick (abt 8oz. each)
- 1/2 cup(s) water
- 2 tablespoon(s) flour
- 1 cup(s) apple cider or juice
- In large skillet. saute onion in 3 tbsp. butter until tender. Remove from heat. Stir in bread, apple, parsley, salt, sage, thyme, pepper and egg; mix well. With sharp knife, cut a deep pocket in each chop; fill with stuffing. Fasten openings with wooden picks. Wipe out skillet. In same skillet cook chops in remaining 3 tbsp. butter, turning once, until browned. Add water; bring to boil. Reduce heat; cover; simmer 40 minutes or until chops are tender. Remove chops to heated platter. Sprinkle flour over pan drippings; stir until smooth. Stir in cider, scraping up all browned bits. Cook, stirring constantly, until gravy thickens. Serve with chops. Makes 4 servings.
This recipe is a personal recipe added by Rrickkimm and has not been tested or endorsed by MyRecipes.
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