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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 242.7
  • Total Fat: 15.4 g
  • Cholesterol: 51.6 mg
  • Sodium: 259.0 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 14.1 g

View full nutritional breakdown of PrairieHarpy's Cheesy Pork Stuffed Apples calories by ingredient
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PrairieHarpy's Cheesy Pork Stuffed Apples

Submitted by: PRAIRIEHARPY
PrairieHarpy's Cheesy Pork Stuffed Apples

Introduction

A great and easy alternative if you're tired of the same old dinners. A great and easy alternative if you're tired of the same old dinners.
Number of Servings: 4

Ingredients

    2 apples
    1 tablespoon margarine
    1/2 cup onion, chopped
    1/2 pound ground pork
    1/4 tsp lite salt
    1/4 tsp thyme
    1/4 tsp fresh ground pepper
    1 tsp cider vinegar
    1/2 cup cheddar cheese, shredded
    1/3 cup reduced sodium chicken broth

Directions

Cut apples in half horizontally. Using a melon baller or small spoon, remove core and inner flesh until you are left with a wall about 1/2" thick. Chop and set aside 1/2 cup of inner flesh.

Set apples, hollow side up, into a baking dish just big enough to leave about an inch of space around each apple.

In medium to large pan, saute onions in margarine until slightly tender. Add thyme, pepper, and salt. Saute another minute. Add pork, the reserved 1/2 cup apple flesh, and vinegar. Saute until pork is just shy of done and apple flesh is tender.

Remove from heat. Let cool a minute or two then stir in 1/4 cup of the cheese.

Scoop pan mixture evenly into the four hollowed out apple halves. Top with remaining 1/4 cup cheese. Pour the chicken broth into the bottom of the pan.

Bake about 25 minutes until cheese on top is lightly browned and apples are tender..

Serve as soon as possible.

Number of Servings: 4

Recipe submitted by SparkPeople user PRAIRIEHARPY.






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Member Ratings For This Recipe

  • by changing the variety of apple, and the cheese, you could come up with several different tastes.... - 12/28/10

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  • The cider vinegar really added some nice aroma, and adding just a bit of *very* sharp Cheddar cheese extended the flavor, without overloading the calories. I added some sage I had on hand, and next time will try cayenne: a recipe worth re- and re-making, and playing with! Thank you! - 10/1/10

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