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Season's Best Stuffed Pork Chops
- Makes: 4 servings
- Prep 35 mins
- Bake 35 mins
Ingredients
-
3/4
cup
finely chopped celery
-
1/4
cup
finely chopped onion
-
1/4
cup
butter
-
4
cups
1/2-inch dry bread cubes* (any bread except rye)
-
1
small
apple, peeled, cored, and shredded (1/2 cup)
-
1/8
teaspoon
salt
-
1/8
teaspoon
ground cinnamon
-
Dash
ground nutmeg
-
Dash
ground cloves
-
Dash
pepper
-
1/4
cup
apple juice
-
3 -4
tablespoons
chicken broth
-
4
pork loin rib chops, cut 1-1/4-inches thick
-
2
tablespoons
butter or margarine
Directions
- For the stuffing, in a large skillet, cook celery and onion in the 1/4 cup butter for 3 to 5 minutes or until tender.
- In a large bowl, combine bread cubes, apple, salt, cinnamon, nutmeg, cloves, pepper, and cooked vegetables. Toss to mix. Add the apple juice and enough broth to moisten; toss gently until combined.
- Cut a pocket in each chop from the fat side almost to the bone. Spoon stuffing mixture into each pocket. If necessary, secure the pockets with wooden toothpicks. (Place any remaining stuffing in a small casserole and place in oven during the last 20 minutes of baking or until heated through.)
- In the same large skillet, brown stuffed chops on both sides in the 2 tablespoons butter. Transfer the chops to a large baking pan or dish. Bake, uncovered, in 375 degree F oven for 35 to 45 minutes or until juices run clear. Makes 4 servings.
Note
- * To make dry bread cubes, cut bread into 1/2-inch cubes. (You'll need 6 to 7 slices of bread for 4 cups dry cubes.) Spread in a single layer in a shallow baking pan. Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool. The bread will continue to dry and crisp as it cools.
Nutrition Facts
(Season's Best Stuffed Pork Chops)
Servings Per Recipe 4, sodium (mg) 558, cal. (kcal) 458, carb. (g) 29, Fat, total (g) 28, chol. (mg) 107