Recipe

Apple-stuffed Pork Chops Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 1 month ago Port, dried fruit, and pistachios embellish the stuffing for these meaty pork chops. Granny Smith apple provides a nice foil for the sweet dried plums and port wine, but you can use your favorite apple or pear in its place. Prep:15m Cook:12m Servings:8	Mountainmam
	apples plums pistachios pork chops

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Ingredients

5 tablespoons port or other sweet red wine, divided

2 cups diced peeled Granny Smith apple

2/3 cup chopped pitted dried plums

1/4 cup chopped pistachios

2 tablespoons chopped fresh or 2 teaspoons dried thyme

2 teaspoons brown sugar

8 (6-ounce) lean bone-in center-cut pork chops (about 3/4 inch thick), trimmed

1 teaspoon salt, divided

1/2 teaspoon black pepper

Cooking spray

3 tablespoons all-purpose flour

1 (14 1/2-ounce) can chicken broth

Directions

Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.

Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.

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Comments

snomama 1 year, 1 month ago said:
This is a great recipe. I love doing this to chicken. 5 forks.

greentreefrogs 1 year, 1 month ago said:
Wow this is a great Pork chop recipe and you can do this to chicken so cool. "FIVE FORKS"

kakedog 2 months, 4 weeks ago said:
Seems very nice, though if it were mine, i would only deglaze with the port and chicken stock. Reduce that for a few sec and then add some pork demi, and mount with butter. Just one man talking though

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