Apple-Cranberry Stuffed Pork Chops with Sauteed Apples
Apples and pork are always a favorite pairing. This stuffed chop recipe adds the zing of cranberries.
- KCal: 480kal
- Carbs: 26g
- Fiber: 5g
- Fat: 22g
- Saturated Fat: 8g
- Protein: 46g
- Sodium: 440mg
- 2 medium-sized tart apples
- 4 boneless pork loin chops, 1-inch thick (about 5 oz. each)
- 2 tablespoon(s) butter
- 1 cup(s) finely chopped fresh spinach, or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1/2 teaspoon(s) salt
- 1/3 cup(s) dried cranberries, chopped
- 1/2 teaspoon(s) ground black pepper
- 4 tablespoon(s) apple juice or cider, divided
- 2 tablespoon(s) olive oil
- Peel and chop one apple; leaving peel on second apple, thinly slice.
- To prepare stuffing: In small bowl, mix chopped apple, spinach, cranberries and 1 tablespoon of the apple juice; toss to combine.
- With very sharp knife, cut crosswise into each chop to form a pocket, taking care not to cut through. Stuff each chop with about 1/4 cup of the stuffing. Season chops with salt and pepper.
- 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.
- 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.