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Autumn-inspired stuffing
of apple and sage fills these roasted chops, which are served
with cinnamon and orange-scented sauce. Serve chops with sauce,
roasted potato wedges, buttered broccoli and warm dinner rolls.
Apple-Stuffed
Pork Chops
- 2 pork ribs chops, 1 1/4-inches
thick
2 tablespoons minced onion
2 tablespoons butter - divided use
1/2 cup soft breadcrumbs
1/3 cup diced apple
2 tablespoons orange juice - divided use
1/8 teaspoon dried sage
1/8 teaspoon ground black pepper
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
- 2/3 cup apple juice
2 tablespoons raisins
2 teaspoons grated orange zest
- Heat oven to 425°F
(220°C).
- Cut an opening in each
chop from the rib side, widening the pocket without cutting through
to the other side of the chop; set aside.
- For stuffing, in a medium
saucepan cook onion in 1 tablespoon butter over medium heat until
tender, stirring, about 2 to 3 minutes. Remove from heat; stir
in breadcrumbs, apple, 1 tablespoon orange juice, sage and pepper.
- Fill pocket of each chop
with an equal amount of stuffing, place in a shallow baking dish,
brush with remaining tablespoon orange juice. Roast for 20 minutes
or until browned.
- Meanwhile for sauce, in
a small saucepan melt remaining tablespoon butter, stir in cornstarch
and cinnamon; whisk in apple juice. Add raisins and orange zest.
Cook, stirring, over medium heat until thickened and bubbly.
Makes 2 servings.
Wine suggestion: Serve
with a chilled Chardonnay or if you prefer a red wine, a Pinot
Noir.
Nutrition Facts: Calories
390 calories Protein 24 grams Fat 19 grams Sodium 210 milligrams
Cholesterol 85 milligrams Saturated Fat 10 grams Carbohydrates
31 grams Fiber 2 grams
Recipe provided courtesy
of Pork: The Other White Meat.
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