|Nutritional Guidelines (per serving)|
|Servings: Serves 2|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These stuffed pork chops are an excellent choice for a special occasion. The pork chops are stuffed with a mixture of bread crumbs, apples, and pecans, making them fancy enough for a special meal. And the pork chops are easy enough to scale up and prepare for an everyday family dinner.
This recipe is for a dinner for two, but please feel free to double this recipe for a family meal.
- 2 pork chops, 1-inch thick or more
- 1/4 cup fresh bread crumbs
- 1/4 cup finely chopped onion
- 1/4 cup minced apple
- 1/4 cup chopped pecans
- 1 small garlic clove, minced
- 2 tablespoons minced fresh parsley
- dash black pepper
- dash cayenne
- 1/4 teaspoon ground mustard
- dash ground cumin
- 1 tablespoon vegetable oil
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1 small bay leaf
- Gather the ingredients.
- Trim the pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone.
- In a bowl, combine the bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin, and vegetable oil; mix well. Divide the mixture and fill each pocket with as much stuffing as possible.
- Place chops in a greased baking dish. Pour the broth and wine over them and add the bay leaf. Add leftover stuffing if there is any. Cover and bake at 350 F for about 1 hour, or until tender, basting occasionally with the pan juices.
- Spoon the cooking juices over the pork chops and serve them with potatoes or rice. Add a simple side salad or steamed vegetables for a memorable meal.
"I had never made a stuffed pork chop before trying this recipe and I must say I'm sold! Juices from the stuffing seep into the pork and vice versa in the most delicious way." — B.R.
"I really enjoyed this recipe. The sweetness of the apple goes nicely with the pork and I love the crunchiness from the pecans. Will definitely make again!" — A.C.