APPLE AND ONION-STUFFED PORK CHOPS WITH ORANGE-PINEAPPLE GRAVY
Provided by Sunny Anderson
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.
APPLE AND ONION-STUFFED PORK CHOPS WITH ORANGE-PINEAPPLE GRAVY
Steps:
- 1) Preheat the oven to 350 degrees F. 2) Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. 3) In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. 4) Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. 5) Stuff each chop with apple mixture and hold together with skewers. 6) In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. 7) Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. 8) Remove pork chops from pan and let rest 10 minutes. 9)Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.
APPLE AND ORANGE STUFFED PORK CHOPS
Make and share this Apple and Orange Stuffed Pork Chops recipe from Food.com.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut a pocket in each pork chop. Season cavity with a little salt and pepper. Cook celery and apple with butter in a small saucepan until tender, but not brown.
- Combine egg, bread cubes, orange peel, chopped orange, salt and cinnamon.
- Pour cooked celery and apple over bread cube mixture and toss lightly.
- Spoon about 1/3 cup of the stuffing into each pork chop. Fasten pockiet openings with wooden picks.
- In a large skillet brown the chops in hot cooking oil, 3 at a time, for 10 to 15 minutes.
- Plece chops in a 13x9x2-inch baking dish.
- Cover and refrigerate for 3 to 24 hours.
- Before serving, bake, covered, in a 350 degree oven for 65 to 70 minutes or until meat is tender. Remove the picks and garnish with orange slices.
Nutrition Facts : Calories 346, Fat 26.9, SaturatedFat 10.4, Cholesterol 114.2, Sodium 198.8, Carbohydrate 6.2, Fiber 1.3, Sugar 4.7, Protein 19.4
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Preparation
Before we explore the recipe, it's important to know how to select the perfect pork chops to use. Always look out for pork chops that are pink in color and have the right amount of marbling fat. For this recipe, it's advisable to use bone-in pork chops because they tend to have more flavor than boneless pork chops. To start, preheat your oven to 375 degrees F. Cut a slit down the side of each pork chop to create a pocket. Sprinkle salt and pepper on both sides of the pork chops before setting them aside.Ingredients
To make apple and orange stuffed pork chops, you will need the following ingredients:- 4 bone-in pork chops
- 1 tart apple, peeled, cored, and finely diced
- 1 orange, juiced and zested
- 1/4 cup breadcrumbs
- 2 tablespoons melted butter
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
To make the stuffing:- In a bowl, mix together the diced apples, orange zest, breadcrumbs, melted butter, cinnamon, nutmeg, thyme, salt, and pepper. Add the orange juice slowly until the mixture is moistened but not overly wet.
- Spoon the stuffing mixture into the pocket of each pork chop, distributing it evenly among all four chops.
- Using toothpicks, seal the pocket of each pork chop to keep the stuffing from falling out. Discard any extra stuffing mixture.
- Heat a large ovenproof skillet over medium-high heat. Add a tablespoon of oil to the skillet.
- Place the pork chops in the skillet, and cook until they are browned on both sides, about 4 minutes per side.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the pork chops reach an internal temperature of 145 degrees F.
- Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
Variations
Apple and orange stuffed pork chops are versatile, and you can modify the recipe to suit your needs. Here are a few variations on the basic recipe:- Instead of breadcrumbs, use cooked quinoa or brown rice to make the stuffing healthier.
- Add a bit of honey or maple syrup to the stuffing mixture for a sweeter flavor.
- Make the stuffing ahead of time and store it in the fridge until you're ready to cook.
- Substitute pears for apples to give the dish a sweeter flavor.
- Add some chopped nuts, such as pecans or walnuts, to the stuffing to add a bit of crunch and texture.