Best Apple Cranberry Stuffed Pork Chops Recipes

APPLE CRANBERRY STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
• Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
• Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
• Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.

CRANBERRY AND APPLE STUFFED PORK CHOPS

Steps:

• Heat 1 tablespoon olive oil in skillet over medium heat.Stir in the onion and apple; cook and stir for 5 minutes.Stir in the cranberries and balsamic vinegar and continue cooking until the apple and onions have softened, about 5 minutes more.Season to taste with salt and pepper.Remove to plate and let cool.
• Preheat oven to 350 degreesF.(175 degrees C.) Lightly grease a small baking dish.
• Cut a large pocket into the pork chops using a sharp , thin bladed knife.Stuff the cooled apple mixture into the pork chops and secure with toothpicks if needed. Heat olive oil in a large skillet over med- high heat. Season the pork chops with salt and pepper to taste, and place in the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with remaining apple mixture, and cover the baking dish with aluminum foil.
• Bake in preheated oven until the pork is no longer pink in the center,about 40 minutes depending on the thickness of the pork chops. Uncover and bake about 10 minutes longer until the apple mixtue has lightly browned around the edges.

CRANBERRY AND APPLE STUFFED PORK CHOPS

Steps:

• Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the onion and apple; cook and stir for 5 minutes. Stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes more. Season to taste with salt and pepper, then scrape the mixture onto a plate, and refrigerate until cold.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
• Cut a large pocket into the pork chops using a sharp, thin bladed knife. Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper to taste, and place into the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with the remaining apple mixture, and cover the baking dish with aluminum foil.
• Bake in preheated oven until the pork is no longer pink in the center, about 40 minutes depending on the thickness of the pork chops. Uncover, and bake about 10 minutes longer until the apple mixture has browned around the edges.