Pleasing Pocket Pork Chops
Stuffed chops with a fruity twist. Serve with favored vegetables and applesauce for a favorite family meal.
6 boneless pork chops, 1 1/2-inches thick (about 2 pounds)
1 (8-ounce) can crushed pineapple, undrained
1/2 cup water
1 cup chopped celery
1/3 cup chopped onion
2 tablespoons butter
3 tablespoons packed brown sugar
2 tablespoons low-sodium soy sauce
1 1/2 teaspoons cider vinegar
1 teaspoon onion powder
1 (8-ounce) package corn bread stuffing
- Cut a 4 to 5-inch long slit to make pocket in each pork chop.
- In 2-quart saucepan over medium heat, combine undrained pineapple, water, celery, onion, butter, brown sugar, soy sauce, vinegar and onion powder. Heat to boiling, stirring occasionally. Add stuffing; toss lightly to coat.
- Spoon mixture into pork chop pockets. Arrange chops, stuffing side-up in 2 quart oblong baking dish. Cover with foil; bake at 350°F (175°C) for 20 minutes.
- Uncover; bake 25 minutes more or until stuffing is golden brown and chops are no longer pink.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.