Best Apple Pork Chops And Stuffing Ckd Recipes
KELLY'S APPLE PORK CHOPS WITH STUFFING
This is my fiance's FAVORITE, well one of them at least! EASY to make and to DIE for! Pork chops baked over apple pie filling topped with stuffing?? OH YEAH, it's good stuff maynard!
Provided by Wildflour
Categories Pork
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Make stuffing according to pkg directions, fold in 1 Tbl. apple pie filling and cheddar, set aside.
- Pour rest apple pie filling onto bottom of 13x9 pan (greased.)
- In hot skillet, lightly brown pork chops (seasoned with seasoning salt and pepper) on both sides.
- Place pork chops on top of apples.
- Top each with a mound of stuffing.
- (I loosely pack it a little to make it look nice, making a round ball of it.).
- Sprinkle lightly with a little coarse ground pepper.
- Cover and bake at 350• for 40-45 minutes.
- Uncover and bake 10 minutes longer.
- (*Porkchops ARE done when just barely light pink in center and juices run clear.)**When serving, make sure you scoop with a large spatula, getting underneath the chop to get all the pie filling underneath.
- Hope I explained that right.
PORK CHOPS WITH APPLES AND STUFFING
Make and share this Pork Chops With Apples and Stuffing recipe from Food.com.
Provided by LMillerRN
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a skillet, brown pork chops in oil over medium high heat.
- Meanwhile, prepare stuffing according to package directions.
- Spread pie filling into a greased 13 X 9 in baking dish.
- Place the pork chops on top; spoon stuffing over chops.
- Cover and bake @ 350 fkor 35 minutes.
- Uncover and bake 10 minutes longer until a meat thermometer reads 160.
Nutrition Facts : Calories 515.6, Fat 16.2, SaturatedFat 5.1, Cholesterol 124.2, Sodium 534.4, Carbohydrate 47.5, Fiber 1.9, Sugar 16, Protein 43.1
PORK CHOPS WITH APPLES & STUFFING
This is a delicious way to eat pork that looks like it took much more work to make than it actually did. I got the recipe from a Grandma's Kitchen cookbook and thought I'd share here. I personally don't like cinnamon so I left it out and just used regular apple pie filling.
Provided by Kellogs
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Brown pork chops in oil over medium-high heat.
- Prepare stuffing mix according to package directions; set aside.
- Spread pie filling in the bottom of a greased 13"x9" baking pan; place pork chops on top.
- Spoon stuffing mix over top; cover.
- Bake at 350 degrees for 35 minutes, uncover and bake an additional 10 minutes.
APPLE PORK CHOPS AND STUFFING
Tender, moist pork chops surrounded by apples and stuffing make this quick and easy supper a great meal anytime.
Provided by Sweetly
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
- Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
- Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
- Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 553.1 calories, Carbohydrate 46.1 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 2 g, Protein 44 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 3.1 g
PORK CHOPS WITH APPLES AND STUFFING
The heartwarming taste of apples with cinnamon is the perfect accompaniment to tender pork chops. This dish is always a winner with my family. Because it calls for only four ingredients, it's a main course that I can serve with little preparation. -Joan Hamilton, Worcester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish. Place the pork chops on top; spoon stuffing over chops., Cover and bake at 350° for 35 minutes. Uncover; bake until a thermometer reads 145°, about 10 minutes longer. If desired, sprinkle with parsley.
Nutrition Facts : Calories 527 calories, Fat 21g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 550mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 3g fiber), Protein 36g protein.
APPLE-STUFFED PORK CHOPS
I've been making these delicious extra-thick chops for over 30 years. It's a wonderful entree to serve company and it also savored by our family on special occasions. -Paula Disterhaupt, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 364 calories, Fat 19g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 534mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.
APPLE STUFFED PORK CHOPS
A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!
Provided by Nancy Burrowes
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
- In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 45 g, Cholesterol 89.7 mg, Fat 18.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 625.7 mg, Sugar 7.8 g
PORK CHOPS WITH APPLE STUFFING AND APPLEJACK SAUCE - WILLIAMS SO
Wow.... Yes, Wow! I knew this was going to be something special and it was worth every mishap along the way. It all started with the dried apples. I've seen those before, I've even eaten them. Who knew it would be such a pain in the neck to find them? That was ok though because I also needed to get the Calvados (apple brandy). I'd heard of that before- in cocktails. I went to a few grocery stores and finally found the dried apples but came up empty handed for the brandy. I had too much time invested to stop then, plus, the picture from my cookbook was too darn tempting to forget. I was on a mission with my DBF in tow to the nearest liquor store (He's a non-drinker mind you, hasn't had a drop in 7 years that I know of) Up and down the aisles we searched. When alas there it was... Calvados... at $45 a pop!!!! Time to give up that dream I thought. A couple of bottles over, I noticed the Applejack- the brandy needed for this sauce and at $17 I thought I could splurge (plus, I thought I might like a sip after the hectic search for the bottle anyway). I got the bottle and DBF got some tortilla chips. All was going well: I went to my garden and snipped some fresh sage, my blender whizzed the fresh bread in to crumbs like nobody's business, and a kangaroo would have been proud of the little pocket I was able to make into each porkchop. I browned them to perfection and then slipped them in the oven. I've had mishaps with frying pan handles after they have been in the oven. They can be decieving, so I was going to be extra cautious. I pulled the chops out and placed a towel over the handle so nobody would touch it. Then I get to the part of the recipe where it says, "carefully ignite the applejack with a long match"... You mean "Flambe?" as in "Flame?" I'm a little embarrassed to say, I avoid all recipes that require a match and highly combustible liquids. Had I read the recipe before hand, I would have caught that little detail. Well, not one to give up 3/4 of the way through, I called my DBF away from his soccer game on TV (I'm sorry, but does he really need to be watching Barcelona play soccer anyway?) opened all the windows, cleared all materials that could ignite away from the pan of applejack, and handed him a long wooden match. I stand back and tell him to light it. DBF doesn't cook, but I assume he wanted to show his bravery so he put the match to the alcohol. Nothing. Strike 2- again nothing. This time he struck the match and just about submerged half the match inside the alcohol.... still nothing! I get the book and read again. Aha... we must warm the applejack before lighting. Now we're rolling again. We placed the pan on the burner, turned on the gas, warmed it ever so gently and then easily lit the fire. It has a beatiful glow, and I compliment DBF on his skills before placing the lid on the fire to exhaust the flame. I grab the pan, you remember... the one with the pork chops in it... the one that was in the 400 degree oven? Yes, that pan, the one with the scortching hot handle. AAAAhhhh! I did it again. Thankfully it was my left hand, and I was able to enjoy my delicious porkchops with my right while holding a bag of ice in my left. Three days later, the pain is gone, but I'll never forget those tasty chops!
Provided by cookiedog
Categories < 60 Mins
Time 1h
Yield 4 big chops, 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400°F Tom make the stuffing, in a small frying pan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Transfer to a bowl. Add the bread crumbs, dried apples, sage, 1/8 teaspoons sal, and a few grinds of pepper. Stir in the stock.
- Starting at the meaty end, cut a deep, wide pocket in each pork chop. Divide the stuffing among th epockets and secure each pocket closed with wooden toothpicks. Season on both sides with salt and pepper.
- In a 12-inch ovenproof skillet, heat the oil over medium-high heat. Add teh stuffed pork chops and cook until browned on teh first side, about 3 minutes. Turn carefully and cook until browned on the second side, about 3 minutes longer. Transfer the pan to the oven and bake until the chops show only the barest hint of pink at the bone, about 25 minutes. Transfer the chops to a platter and cover loosely with aluminum foil. Reserve the pan with its drippings.
- In a small frying pan, heat the applejack over low heat. When warm, move the pan away from the heat and carefully ignite the applejack with a long match. Let burn for 30 seconds. If it does not extinguish on its own, cover tightly. Set aside.
- Spoon off the fat from the pan used to cook the pork. Dissolve the cornstarch in 1 tablespoon water and add to the pan along with the applejack, stock, and cream. Bring to a boil over medium heat, stirring often and scraping up the browned bits from the pan bottom. Cook until lightly thickened, about 1 minute. Remove the toothpicks from the pork chops. Transfer to individual plates and top each chop evenly with the sauce and a sprinkle of sage.
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Understanding Apple Pork Chops and Stuffing CKD Recipes
Apple pork chops and stuffing CKD recipes are perfect for individuals who are diagnosed with chronic kidney disease (CKD). These recipe combinations are low in sodium and phosphorus, which are essential for individuals who have CKD, as these minerals can affect the health of their kidneys. Apple pork chops and stuffing CKD recipes also have a high protein content which is important for maintaining muscle mass and overall health in individuals with kidney disease.What is Chronic Kidney Disease?
Chronic kidney disease (CKD) is a condition that affects how well your kidneys function over a prolonged period. Kidneys are responsible for filtering waste and excess water out of your blood to create urine. In the process, the kidneys also help to maintain the levels of electrolytes in the body; such as sodium, potassium, and phosphorus. CKD is a progressive disease, which means that over time, it can lead to kidney failure. In individuals with CKD, reducing the intake of sodium, potassium, and phosphorus is important to maintain their kidney function.Why Apple Pork Chops and Stuffing is a Great CKD Recipe
Apple pork chops and stuffing CKD recipes are an excellent low-sodium and low-phosphorus meal option for individuals with CKD. The protein found in the pork chops can help to maintain muscle mass in individuals with kidney disease, and the apples provide natural sweetness that can be a great substitute for sugar. The stuffing can be made using whole-grain bread, which is a high-fiber option that can aid digestion and help to maintain healthy blood sugar levels.How to Make Apple Pork Chops and Stuffing
Apple pork chops and stuffing can be made in many different ways, but here are some directions on how to make a basic recipe: Ingredients:- 2 boneless pork chops
- 1 tablespoon olive oil
- 2 apples, cored and sliced
- 1 teaspoon dried thyme
- ½ teaspoon ground cinnamon
- 1 cup low-sodium chicken broth
- 2 slices of whole-grain bread
- 1 tablespoon unsalted butter
- 1 teaspoon dried sage
- Preheat the oven to 350°F.
- Season both sides of the pork chops with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the pork chops and cook for until browned, around 2-3 minutes per side
- Remove pork chops from skillet and place on a baking sheet.
- In the same skillet, add the apples, thyme, and cinnamon, and cook until the apples are soft.
- Spread the apples over the pork chops and pour in the chicken broth.
- Bake for 15-20 minutes, until pork chops are fully cooked.
- To make the stuffing, preheat a skillet over medium heat. Add the butter until melted.
- Add the bread cubes and dried sage, and cook until the bread is toasted and crispy.
- Once done, serve the apple pork chops with the stuffing on the side.