NOURISH
Apple-a-day stuffed pork chops
Staying active and being outdoors in crisp, fall weather can lead to big dinner time appetites. Here's a hearty main dish that uses a seasonal favorite—apples—in stuffing for pork chops. Serve with roasted fall vegetables like potatoes, beets and parsnips or serve a healthy whole
grain side dish with lentils, wild rice or quinoa. For extra fiber, leave the skins on the apples.
Ingredients
2 tablespoons canola oil, divided
1/3 cup chopped onion
4 small apples, peeled, cored and diced
1 tablespoon balsamic vinegar
¼ teaspoon ground cloves
½ teaspoon ground sage
4 5-ounce pork chops (about ½- to 1-inch thick)
Non-stick cooking spray
Directions
- In a medium skillet, heat 1 tablespoon canola oil over medium heat. Add onion and apple. Cook, stirring frequently, for 5 minutes. Add vinegar, cloves and sage. Cook for another 5 minutes. Transfer to a plate and place in the refrigerator for 10 to 15 minutes.
- Preheat oven to 350 F. Grease a baking dish lightly with nonstick cooking spray.
- Using a sharp knife, cut a large pocket into each pork chop. Stuff the pork chops with the cooled apple mixture and secure with toothpicks.
- In a medium skillet, heat the remaining oil over medium-high heat. Place stuffed pork chops in the skillet. Cook for 3 minutes on each side. Transfer pork chops to the greased baking dish. Spread any leftover apple stuffing over the pork chops. Cover the baking dish with foil.
- Bake for 40 minutes or until a cooking thermometer inserted into the center of a pork chop reaches 150 F. Remove the foil and bake for another 10 minutes, until the apple mixture is golden-brown around the edges. Serve warm.
Makes 4 servings
Nutritional information
MORE LIKE THIS
Oven-roasted root vegetables
Posted September 26, 2016
This recipe from Allina Health Patient Education uses a mixture of root vegetables. Roasting brings out their flavor and aromas. Best of all it is heart smart as it is made with heart-healthful fats from olive oil.
Continue reading