Lisa Farmer: Apple Cranberry Stuffed Pork Chops with Sauteed Apples
October is apple, cranberry & pork month, and this recipe combines them all for a super tasty fall dinner! Serve with wild rice or quinoa for a delicious meal.
- 2 medium-sized tart apples
- 1 cup finely chopped fresh spinach or 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/3 cup dried cranberries, chopped
- 4 tablespoons apple juice, divided
- 4 boneless pork loin chops, 1-inch thick (about 5 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
1. Peel and chop one apple; leaving peel on second apple, thinly slice.
2. To prepare stuffing: In small bowl, mix chopped apple, spinach, cranberries and 1 tablespoon of the apple juice; toss to combine.
3. With very sharp knife, cut crosswise into each chop to form a pocket, taking care not to cut through.
4. Stuff each chop with about 1/4 cup of the stuffing. Season chops with salt and pepper.
5. In very large skillet, heat olive oil over medium high heat. Add pork chops; cook until well browned, about 7 minutes per side. Remove to platter; cover to keep warm.
6. In skillet, heat butter over medium-high heat. Add sliced apples and remaining 3 tablespoons apple juice; cook until apples begin to soften, about 5 minutes. Serve with chops.
Serves 4. Nutritional Information per serving: 480 calories, 22g fat, 440mg sodium, 26g carbohydrate, 5g dietary fiber, 46g protein.
Source: U. S. Apple Association