Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe by Cooking Light December 2002

Gallery

Credit: Karry Hosford

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

242 calories; calories from fat 29%; fat 7.7g; saturated fat 2.3g; mono fat 3.5g; poly fat 1g; protein 23.6g; carbohydrates 18.5g; fiber 2g; cholesterol 58mg; iron 1.4mg; sodium 429mg; calcium 44mg.
Advertisement