fruit & nut stuffed pork chops

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 235.8
  • Total Fat: 13.0 g
  • Cholesterol: 48.4 mg
  • Sodium: 384.6 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 20.8 g

View full nutritional breakdown of fruit & nut stuffed pork chops calories by ingredient
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Introduction

see http://Andrea-thekitchenwitch.blogspot.com for full details & photos see http://Andrea-thekitchenwitch.blogspot.com for full details & photos
Number of Servings: 4

Ingredients

    4 thick cut pork loin chops
    1/2 apple, diced with skin on
    2 T craisins
    1 stalk celery diced
    1/4 small onion diced
    1/4 c pecans, toasted & chopped
    1 T fresh minced parsley
    S&P
    2 t EVOO or butter
    6 triscuits, rosemary & olive oil flavor is good here
    1/4 c water or stock

Directions

makes 4 servings Preheat oven to 350*.

Cut a pocket into the pork chop so you have a place for the stuffing to go. Salt & pepper the chops & set aside while you make the stuffing.
In a small skillet over medium high heat cook and add your oil or butter. Cook the onions and celery until they start to soften & take on a little color, about 5-8 minutes. While that's cooking dice the apple and put it into a small mixing bowl with the craisins. Once onions & celery are done add to the apples.
In the same sautee pan heat the nuts about 2-3 minutes or until they are toasted & smell good. Chop roughly and add to the onions & apples.

Crush up the triscuits, add them to the fruit & veg mix, add nuts, parsley and the stock (or water). Stir well and allow to rest for a minute before stuffing so the triscuits can absorb the liquids.Divide stuffing into quarters and stuff each chop with the stuffing.

Heat a cast iron skillet over medium heat. Once its hot add remaining oil and cook chops on 1st side until nicely browned. Flip chops over and cover with an oven proof lid. Put the entire pan into the hot oven & allow to cook for 15 minutes or until internal temp is at least 155-160*. Allow meat to rest about 5 minutes before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user KITCHENWITCHAY.

TAGS:  Beef/Pork |

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