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Apple-Stuffed Pork Chops

Makes: 4 servings
Prep 40 mins Bake 375° 40 mins
Stuffed Pork Chops with Apples and Walnuts
Ingredients
  • 1  tablespoon  butter or margarine
  • 1  large  cooking apple, peeled if desired, cored, and chopped
  • 1/3  cup  chopped onion
  • 2  teaspoons  snipped fresh sage or 1/2 teaspoon dried sage, crushed
  • 2  tablespoons  shredded white cheddar cheese
  • 4  pork rib chops, pork loin chops, or boneless loin chops, cut 1-1/4 inches thick (about 3 pounds)
  •  Salt
  •  Ground black pepper
  • 1  cup  coarse soft crumbs from crusty country bread
  • 2  tablespoons  butter or margarine, melted
  • 2  tablespoons  chopped walnuts
  • 1  tablespoon  snipped fresh Italian (flat-leaf) parsley
  • 2  teaspoons  finely shredded lemon peel
  • 2  tablespoons  butter or margarine
  • 2  tablespoons  all-purpose flour
  • 1/4  teaspoon  salt
  •  Dash  ground black pepper
  • 1  cup  chicken broth
  • 1/2  cup  whipping cream
  • 2  tablespoons  apple juice
  • 1/2  cup  shredded white cheddar cheese (2 ounces)
Directions

1. Preheat oven to 375 degrees F. For stuffing, in a medium skillet melt the 1 tablespoon butter over medium heat. Add apple, onion, and sage; cook until tender. Remove from heat. Stir in the 2 tablespoons cheese; set aside.

2. Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide stuffing among pockets in chops. If necessary, secure openings with wooden toothpicks. Sprinkle with salt and pepper.

3. In a small bowl combine bread crumbs, the 2 tablespoons melted butter, the walnuts, parsley, and lemon peel. Place chops on a rack in 13x9x2-inch baking pan. Top chops with bread crumb mixture.

4. Bake for 40 to 50 minutes or until an instant-read thermometer inserted in center of chops registers 160 degrees F and juices run clear.

5. For sauce, in a medium saucepan melt the 2 tablespoons butter over medium heat. Stir in flour, the 1/4 teaspoon salt, the dash pepper, the chicken broth, whipping cream, and apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the 1/2 cup cheese until melted and smooth. Serve chops with sauce.

Nutrition Facts (Stuffed Pork Chops with Apples and Walnuts)
  • Servings Per Recipe 4,
  • cal. (kcal) 702,
  • Fat, total (g) 49,
  • chol. (mg) 157,
  • sat. fat (g) 25,
  • carb. (g) 32,
  • Monosaturated fat (g) 15,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 3,
  • pro. (g) 30,
  • vit. A (IU) 1215,
  • vit. C (mg) 7,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 995,
  • Potassium (mg) 574,
  • calcium (mg) 242,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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