Best Apple Pork Chops And Stuffing Recipes
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
APPLE BRINED PORK CHOPS W/ SAUSAGE AND CORNBREAD STUFFING
A little bit of work, but well worth it! Use your favorite bbq sauce or try recipe #318384. From Dinosaur Bar B Q
Provided by princessmommie
Categories Pork
Time 1h30m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 16
Steps:
- Brine chops 8 - 24 hours before cooking using recipe #318423.
- Fire up the grill and then make the stuffing. Dump the cornbread into a bowl and set aside. Grab a skillet and melt the butter in it over meduim-high heat. Toss in the onions and peppers and season with salt and pepper. Cook til soft, then toss in the garlic and cook for 1 minute more. Strip the casing off the sausage and crumble it into the skillet. Cook til it loses its pink color, chopping and stirring constantly to break up the pieces. Scrape it all into the corn bread. Mix in the parsley, pecorino romano cheese, and eggs and season it all with thyme, 1 tsp salt and 1 tsp pepper.
- Take the chops out of the brine and dry them off. Push 2 large pinches of stuffing into the pocket of each chop. Really stuff it in there tightly, filling it nice and full. Brush the chops with olive oil and season both sides with pepper. See how the grill's doing. Pile the coals to one side. Sear the chops directly over the coals, 3 to 4 minutes per side. Be careful not to overcook them at this point, because it will make them curl up.
- Slide the chops to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's about 350 degrees inside. Cook the chops for 45 to 50 minutes. Take their temperature by inserting an instant-read thermometer horizontally into the meat, parallel to and close to the bone without touching it. When it reads 145 degrees, bast the chops with the Mutha Sauce, or your favorite bbq sauce. Cover the grill again and continue cooking for another 10 minutes, or til the internal meat temperature reaches 150 degrees.
- Pull those plump babies off the grill and eat em' up without delay.
Nutrition Facts : Calories 894.2, Fat 46.9, SaturatedFat 18.7, Cholesterol 413, Sodium 1484.7, Carbohydrate 8.7, Fiber 1.3, Sugar 2.8, Protein 103
DOUBLE-APPLE CRANBERRY-SPICED STUFFING AND PORK CHOPS SKILLET
Savor the flavors of sweet stuffing and delicious pork chops when you try our Double-Apple Cranberry-Spiced Stuffing and Pork Chops Skillet recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium heat. Add chops; cook 4 min. on each side or until done (145ºF). Transfer to plate; cover to keep warm.
- Add apples, onions, apple juice and cinnamon to skillet; mix well. Bring to boil.
- Stir in stuffing mix. Top with chops; cover. Remove from heat; let stand 5 min.
Nutrition Facts : Calories 390, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 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.
PORK CHOPS AND APPLE PIE STUFFING
This recipe was given to me by a dear friend and every time I prepare it everyone just raves. The pork chops are moist and so tender. The combination of the stuffing and the apple pie filling is just delicious. It is a wonderful recipe and great for serving a crowd. Add a vegetable and dessert and you have created a winner.
Provided by Patricia Yates
Categories Pork
Time 2h30m
Number Of Ingredients 3
Steps:
- 1. Brown Pork chops, prepare stuffing according to directions
- 2. Put pie filling on bottom of baking dish,
- 3. Put browned pork chops on top of it.
- 4. Put a mound of stuffing on top of each pork chop. Cover tightly with foil and bake 2 hours at 350 degrees.
APPLE PORK CHOPS AND STUFFING
Discover how easy it is to make our Apple Pork Chops and Stuffing any night of the week. Our Apple Pork Chops and Stuffing preps in only 10 minutes.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat oven to 375ºF.
- Prepare stuffing as directed on package.
- Spread pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
- Bake 35 min. or until chops are done (145ºF), uncovering for the last 5 min. Remove baking dish from oven; let chops stand 3 min. before serving.
Nutrition Facts : Calories 390, Fat 10 g, SaturatedFat 2.5 g, TransFat 2 g, Cholesterol 55 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
APPLE PORK CHOPS AND STUFFING CKD
How to make Apple Pork Chops and Stuffing CKD
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Preheat oven to 350° F.
- Spray a 9" x 13" pan with cooking spray.
- Add stuffing mix to bowl and mix in water and margarine per package directions and set aside.
- Spread apple pie filling on bottom of pan.
- Place pork chops over apple pie filling.
- Spread stuffing over pork chops.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for 10 minutes more.
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Preparation:
Before diving into the ingredients, it’s important to note that there are various recipes for apple pork chops and stuffing depending on the chef’s preference. Some use bone-in pork chops, others use boneless, and some even use a pork tenderloin instead. Regardless of the main protein, the stuffing usually consists of a mixture of bread, vegetables, and herbs.Ingredients:
- Pork chops or other pork protein - Apples (preferably tart, such as Granny Smith) - Bread or stuffing mix - Onion - Celery - Sage - Thyme - Salt and pepper - Butter - Chicken broth or stockPreparation:
To make the dish, the pork chops are typically seasoned with a mixture of salt, pepper, thyme, and sage. They are then seared on both sides in a hot pan with butter until they are golden brown. After the pork is cooked, it’s set aside to rest while the apples are added to the same pan to cook until they are softened. In a separate pot or pan, the stuffing is prepared by sautéing onions and celery with butter and adding the bread or stuffing mix. Chicken broth or stock is added until the mixture is moistened but not overly wet. Seasonings such as sage, thyme, salt, and pepper are added to taste.Assembly:
Once the pork chops, apples, and stuffing are cooked, they are assembled on a plate for serving. The pork is usually placed on a bed of the stuffing and topped with the sautéed apples. Some chefs also drizzle a sauce made from the pan drippings over the dish for added flavor.Variations:
There are many variations to this dish, depending on the chef’s preference or what’s available in the pantry. Some chefs choose to add dried fruit such as cranberries or raisins to the stuffing for added sweetness. Others may choose to use a different type of bread, such as cornbread or sourdough, for a unique flavor. For those who prefer a healthier version, the dish can also be modified by using leaner cuts of pork or substituting the stuffing with a lower-calorie alternative such as quinoa or brown rice.Conclusion:
In conclusion, Apple Pork Chops and Stuffing Recipes is a delicious and comforting meal that’s perfect for any occasion. Whether you prefer a pork chop or a pork tenderloin as the main protein, the combination of savory pork, sweet apples, and hearty stuffing is sure to make your taste buds sing. So why not give this dish a try and see why it’s loved by many?Making apple pork chops and stuffing is a delicious and comforting dish that combines the savory taste of pork chops with the sweet and tangy flavor of apples. This dish is perfect for fall and winter dinners and can be prepared in different ways. In this article, we will provide you with valuable tips to make a flavorful and delicious apple pork chops and stuffing recipe that will impress your family and guests.
Choosing the right ingredients
The key to making a perfect apple pork chops and stuffing recipe is to choose the right ingredients. Firstly, you need to select the right type of pork chops. We recommend using bone-in pork chops that are at least 1 inch thick, as they will hold their shape and flavor during cooking. Secondly, you need to select the right type of apples. Apples that are crisp and tart, such as Granny Smith, Honeycrisp, or Braeburn, work best in this recipe as they add a tangy contrast to the savory pork.
Seasoning the pork chops
Seasoning the pork chops is important to add flavor and tenderness to the meat. Start by seasoning the pork chops with salt and pepper on both sides. You can also add other spices such as paprika, garlic powder, or thyme to enhance the flavor. Let the pork chops sit for about 10-15 minutes to allow the seasoning to penetrate the meat before cooking.
Cooking the pork chops
Cooking the pork chops is the trickiest part of making apple pork chops and stuffing. You need to ensure that the pork is cooked to the right temperature without overcooking it. Start by heating a skillet or griddle over medium-high heat. Once the skillet is hot, add a tablespoon of oil and let it heat up. Place the pork chops on the skillet and cook for 3-5 minutes on each side until they are brown and crispy. Reduce the heat to medium and cover the skillet with a lid. Cook for another 8-10 minutes or until the internal temperature of the pork chops reaches 145°F (63°C). Let the pork chops rest for about 5 minutes before serving to allow the juices to redistribute and the meat to become tender.
Making the stuffing
The stuffing is a crucial part of the apple pork chops recipe as it adds texture and flavor. Start by preparing the bread crumbs or cubes. You can use store-bought or homemade bread cubes depending on your preference. In a skillet, melt a tablespoon of butter or oil over medium-high heat. Add chopped onions and celery and sauté for 2-3 minutes or until they are soft and translucent. Add chopped apples and cook for another 2-3 minutes or until they are slightly caramelized. Add the bread crumbs or cubes to the skillet and mix well to combine. Add chicken or vegetable broth to the skillet and stir well to moisten the bread cubes. Add herbs and spices such as sage, thyme, or rosemary to add flavor to the stuffing. Cook over low heat for 5-10 minutes or until the bread cubes are soft and fully absorbed in the broth.
Assembling the dish
Assembling the apple pork chops and stuffing is the final step in making this delicious recipe. Place the cooked pork chops on a plate and spoon the stuffing on top of them. You can also serve the stuffing on the side if you prefer. Garnish with chopped parsley or thyme for extra flavor and presentation. Serve hot and enjoy your delicious and comforting apple pork chops and stuffing recipe!
Conclusion
Apple pork chops and stuffing is a delicious and comforting dish that is perfect for fall and winter dinners. To make a flavorful and delicious apple pork chops and stuffing recipe, you need to choose the right ingredients, season the pork chops properly, cook them to the right temperature, make the stuffing, and assemble the dish. With these valuable tips, you can impress your family and guests with a delicious and comforting meal that they will love!