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Double-Thick Apple-Stuffed Pork Chops

Source: Casual Cuisines of the World - Diner
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  55 Minutes
  Serves 4
A small pocket, cut in the center of double-thick pork chops, makes a perfect receptacle for herbed sautéed apples and bread crumbs. If double-thick chops are not available at your market, ask your butcher to cut them for you. Serve with creamed spinach.
3 tablespoons olive oil
1/2 cup finely chopped yellow onion
1/2 green apple, peeled, cored, finely chopped
1/4 teaspoon ground sage
1 cup fine dried bread crumbs
2 tablespoons plus 1 1/4 cups apple cider
4 double-thick pork chops, about 3/4 lb each
1/2 cup beef broth
1/4 cup heavy cream
2 tablespoons finely chopped fresh parsley
Double-Thick Apple-Stuffed Pork Chops Recipe at
Preheat oven to 375 degrees F. Heat 1 tablespoon oil in a small frying pan over medium heat. Add the onion and sauté until almost translucent, 3-4 minutes. Add the apple and sauté until almost tender, 2-3 minutes. Transfer to a bowl. Mix in the sage, breadcrumbs and 2 tablespoons cider. Season with salt and pepper.

Using a small, sharp knife, cut a horizontal slit 1 inch long into the side of each pork chop. Then, working inward from the slit, cut almost to the opposite side of the chop; be careful not to cut through the chop completely. Spoon the apple mixture into the pocket of each chop. Secure with toothpicks.

Heat 2 tablespoons oil in a large nonstickskillet over medium-high heat. Add the chops and cook until golden, about 4 minutes per side. (Push down the toothpicks when turning the chops over.)

Arrange the chops in single layer in a roasting pan. Reserve the skillet. Pour 3/4 cup of the cider around the chops. Cover with foil and bake 15 minutes. Remove the foil. Bake until chops are cooked through, about 10 minutes longer.

Transfer the chops to a warm serving platter. Remove and discard the toothpicks. Tent with foil to keep warm. Pour the juices from the roasting pan into a clean container and set aside.

Place the reserved skillet over medium-high heat. When the pan is hot, stir in the beef broth and the remaining 1/2 cup cider, scraping up any browned bits from the pan bottom. Bring to a boil. Boil until the liquid is reduced by one-third, 2-3 minutes. Stir in the cream. Reduce the heat to medium. Simmer until sauce thickens slightly and coats the back of a spoon, about 2 minutes longer. Add the reserved pan juices. Season with salt and pepper.

TO SERVE: Spoon the sauce over the chops. Sprinkle with parsley and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 782
Fat. Total: 34g
Fiber: 1g
Carbohydrates, Total: 34g
Sodium: 476mg
% Cal. from Fat: 39%
Cholesterol: 235mg
Protein: 80g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Ellen Reviewed: 12/12/2010
I really loved the sauce, although I did have to add a little flour as I didn't think it was thickening enough.
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