APPLE STUFFED PORK CHOPS
A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!
Provided by Nancy Burrowes
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
- In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 45 g, Cholesterol 89.7 mg, Fat 18.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 625.7 mg, Sugar 7.8 g
PORK CHOPS WITH APPLE BACON SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 4 portions
Number Of Ingredients 15
Steps:
- For the pork chops: Mix together the juice, salt and 1 gallon cold water. Submerge the pork chops and let brine in the refrigerator overnight.
- In a large saute pan over high heat, warm the oil. Sprinkle the chops with the salt and pepper. Then add the chops to the oil and reduce the heat to medium. Sear the chops until browned on the first side, 4 to 5 minutes, and then flip and repeat the process on the second side. After cooking on the second side, remove the pork from the pan and drain out any excess oil from the pan.
- For the salad: Return the pan to medium-high heat with the oil. Then add the apples, bacon, onions and salt to the pan. Cook for 6 to 7 minutes, stirring throughout. Add the balsamic and sugar, and then reduce the vinegar for 2 minutes. After reducing, remove the pan from the stove and stir in the butter until smooth. Add the celery leaves.
- Serve the chops with the apple bacon salad.
BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING
This small roast gets the star treatment with an apple and onion stuffing, and it's rolled up in bacon, for even more flavor. Perfect for a weeknight dinner because it bakes in about 20 minutes with a short resting time. We liked this with steamed broccoli and home fries.
Provided by Bibi
Categories Pork Tenderloin
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together mustard and maple syrup in a small bowl.
- Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
- Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
- Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
- Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
- Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 7.3 g, Cholesterol 135.1 mg, Fat 33.4 g, Fiber 0.5 g, Protein 36.7 g, SaturatedFat 11.1 g, Sodium 693.1 mg
APPLE BACON PORK ROLL-UPS
I am so proud of this delicious creation-it's easy to make, but impressive enough to use for parties. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Remove drippings, reserving 1 tablespoons for cooking pork chops., In same skillet, heat 1 tablespoon each oil and butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add apples and brown sugar; cook and stir 4-5 minutes or until apples are tender. Stir in parsley and bacon; remove from pan. Cool slightly. Remove 1 cup mixture for filling., Pound each pork chop with a meat mallet to 1/4-in. thickness. Layer each with 1 slice cheese and 2 tablespoon filling to within 1 in. of edges. Roll up pork chops from short side; secure with toothpicks. Sprinkle salt and pepper over roll-ups., In same skillet, heat reserved drippings and the remaining oil and butter over medium-high heat. Starting with the seam side, brown roll-ups on both sides. Transfer to a 13x9-in. baking pan. Bake 15-20 minutes or until pork is golden brown and tender. Discard toothpicks; serve with remaining apple mixture.
Nutrition Facts : Calories 370 calories, Fat 20g fat (8g saturated fat), Cholesterol 70mg cholesterol, Sodium 404mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 2g fiber), Protein 23g protein.
APPLE STUFFED PORK CHOPS
I love the combination of pork and apple blended together and that is exactly what you get with this recipe.
Provided by Audrey M
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine apple, onion, salt, bread crumbs, pepper, sage, and butter.
- If mixture appears too dry to hold together, add a little water.
- Cut a deep pocket into the side of each pork chop and stuff with the apple dressing. Secure with a toothpick.
- In a large skillet, brown the stuff pork chops on each side in the vegetable oil.
- Place chops in a shallow ovenproof casserole dish and arrange the remaining dressing around the chops.
- Bake in a preheated 350 degrees oven for 1 hour.
Nutrition Facts : Calories 491.6, Fat 28.7, SaturatedFat 9.9, Cholesterol 90.3, Sodium 759.8, Carbohydrate 29.6, Fiber 2.2, Sugar 4.6, Protein 27.6
APPLE-STUFFED PORK CHOPS
I've been making these delicious extra-thick chops for over 30 years. It's a wonderful entree to serve company and it also savored by our family on special occasions. -Paula Disterhaupt, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 364 calories, Fat 19g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 534mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.
APPLE BACON STUFFED PORK CHOPS
Steps:
- Add 1 Tablespoon of olive oil to a large frying pan that has a lid and is oven safe. Once heated add bacon and cook until crisp then remove with a slotted spoon to some paper towel to drain. If there is a ton of fat from the bacon drain some...you'll only need about about 2 Tablespoons and we dont need anyone have a heart attack. In that same pan add the onion and cook for about 6 minutes until caramelized. Add a pinch of kosher salt & black pepper then add 1/2 Tablespoon of butter, walnuts and apples, sauté for about 3 minutes or until everything is tender. Add the cider vinegar and bacon back in along with ¼ cup of chicken broth and the toasted diced bread. Turn off the heat stir together well and put the lid on for 3 minutes. Then remove the stuffing and put in a bowl in the refrigerator to cool. Heat oven to 450 degrees. With a small knife cut a pocket into each of the pork chops starting at the top of the side without any fat. Be sure not to cut all the way through the chop. In a large shallow dish mix Wondra, Onion Powder, Smoked Paprika, 1 Tblspn salt and Pepper. Stuff each chop with as much cooled filing as it will hold and use a toothpick to secure the pocket closed as best as possible. Coat chops in flour mixture one at a time, be sure to coat all sides then shake off the access but DO NOT shake the filling out or squish it. Heat the same pan up with the remaining olive oil. Place the chops in the pan and brown on each side for 3-4 minutes then place entire pan into the oven to finish cooking for 20 minutes or until the internal temp of the chop reaches 150 degrees. Carefully remove the pan from the oven and place the chops on a serving plate loosely covered with tin foil to rest. Place the hot pan juices on the stove top, add remaining broth and bring to a boil. Add the sherry and simmer until reduced by ½. Add remaining butter and combine. Pour sauce over chops and serve.
BBQ BACON CHEDDAR-STUFFED PORK CHOPS
Boneless pork chops are stuffed with bacon, Cheddar and barbecue sauce and browned in a skillet before finishing in the oven. Serve with a side of Betty Crocker™ mashed potatoes, and dinner is done!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
- In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) In small bowl, mix cheese, bacon and 4 teaspoons of the barbecue sauce. Spoon generous tablespoonfuls cheese mixture into each pocket; pinch edges of pork together, and secure with toothpick.
- Sprinkle both sides of pork with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil 1 to 2 minutes, turning once, just until lightly browned. Place pork chops apart on pan.
- Bake 8 to 10 minutes or until meat thermometer inserted in thickest part of pork reads 145°F. In small microwavable bowl, microwave remaining barbecue sauce covered on High 45 to 60 seconds or until heated through.
- Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.
Nutrition Facts : Calories 370, Carbohydrate 5 g, Cholesterol 120 mg, Fat 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g
APPLE-GLAZED STUFFED PORK CHOPS
This is one of my favorite recipes to show off to friends. Stuffed with leeks and bacon with an apple Dijon mustard glaze. It is a very moist and tasty pork chop. I like to serve it with Roasted Red Potatoes with fresh rosemary and sea salt, and sauteed fresh green beans.
Provided by Bob Pope
Categories Pork
Time 40m
Yield 4 Pork Chops, 4 serving(s)
Number Of Ingredients 9
Steps:
- For stuffing, in a large skillet, cook bacon over medium high heat until crisp. Remove with a slotted spoon and rain on paper towels. Reserve 2 teaspoons drippings in skillet. Cook leeks in reserved drippings for 3 to 4 minutes or until almost tender. Add the wine, thyme, salt, and pepper. Cook and stir until liquid is evaporated. Remove from heat. Stir in cooked bacon.
- For glaze, stir together the apple jelly and mustard; set aside. Trim fat from chops. Make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets with chops. If necessary, secure with wooden toothpicks. Sprinkle with additional salt and pepper.
- Place chops on rack of an uncovered grill directly over medium coals or medium low flame on your gas grill. Grill about 20 minutes or until juices run clear, turning once, and brushing with glaze the last five minutes of grilling. Remove toothpicks before serving.
Nutrition Facts : Calories 423.3, Fat 18.3, SaturatedFat 6.3, Cholesterol 132.1, Sodium 239, Carbohydrate 18.3, Fiber 0.6, Sugar 11.8, Protein 41.6
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PORK CHOPS WITH APPLE-BACON STUFFING - THE MOUNTAIN KITCHEN
From themountainkitchen.com
Reviews 14Category Main CourseCuisine AmericanTotal Time 1 hr 30 mins
- Tear or cut the bread into the ½-inch pieces until you have about 2 cups.If working a day ahead, lay the pieces of bread out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the pieces of bread out on a rimmed baking sheet. Bake in a 275 degrees F oven, stirring every 10 minutes until the bread is crisp and mostly dry.Depending on how moist the bread is, to begin with, oven-drying takes 15 to 45 minutes. Keep in mind the bread will continue to dry a bit after you take it out of the oven and it begins to cool.After the breadcrumbs have been removed from the oven. Increase the oven temperature to 400 degrees F.
- Meanwhile, dice up the bacon and transfer it into a large oven-proof skillet, over medium heat. Cook the bacon stirring occasionally, until browned and fully cooked through; about 5 to 6 minutes.Remove the bacon bits from the pan and drain them on some paper towels, reserving the fat in the pan.
- Add the apple, celery, onions, and thyme to the pan. Cook, stirring occasionally until the apples, celery and onions have softened slightly but still have some crunch; about 5 to 7 minutes.Stir the bacon back into the skillet, before transferring the mixture to a large mixing bowl.Add the bread to the large mixing bowl, along with the fresh flat-leaf parsley. Season with salt and pepper, to taste and toss the stuffing mixture well. Pour ¼ cup of broth over the apple-bacon stuffing at a time. Add until the liquid isn’t being absorbed and it starts to pool at the bottom of the bowl.Toss the mixture occasionally for a few minutes until the liquid is absorbed. The bread should be moist but not soggy. Add up to another ¾ cup of broth if necessary, but do not saturate the bread.
- Using a sharp knife, remove the bone (if the pork chop has one). Carefully slice down the length of the chop without cutting all the way through. Spread and flatten out to form a butterfly shape. Repeat for each pork chop.Next, add a couple of spoonfuls of the apple-bacon stuffing mixture into the middle of the butterflied pork chop, but make sure it will somewhat close up.You can use toothpicks to help keep the pork chop closed up around the stuffing mixture, but it isn’t necessary. You will have a little stuffing leftover. Just add it to the pan with the pork chops before placing the pan into the oven.
APPLE BACON STUFFED PORK CHOPS - JO COOKS
From jocooks.com
4.5/5 (149)Total Time 40 minsCategory Dinner, Main CourseCalories 420 per serving
- Season Pork Chops: Cut a pocket in each pork chop. Season each pork chop with salt, pepper and rub them with the rosemary. Set aside.
- Cook Bacon: Cook bacon in a large ovenproof skillet. Reserve 1 tbsp of bacon fat in the skillet, and another tbsp for later, discard the rest.
- Make Stuffing: Add the shallot and apple to the skillet with the and fry until apple softens. Add garlic and continue cooking for another minute. Turn off heat, add blue cheese to skillet and stir.
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