Tuesday, May 24, 2011

Pork Chops with Apple Cashew Stuffing

My Mother really enjoys the flavors of fruits with meat dishes, and I wanted to dress up some simple pork chops...so these stuffed pork loin chops evolved. They keep very well in the refrigerator, so can be prepared ahead of time and re-warmed for a convenient meal at a time when prep time may be short.

2 boneless, thick-cut pork loin chops
2 slices whole wheat toast, crumbled fine
2 medium sized tart apples, chopped small
½ cup cashew nuts, chopped
¼ cup finely chopped sweet yellow onion
1 teaspoon butter
1/3 cup chicken broth
salt, pepper, and garlic powder to sprinkle

In a medium sized skillet, sauté the yellow onion and cashews in the teaspoon of butter over medium heat.

Add the chopped apples, crumbled toast, and chicken broth.

Season lightly with salt and pepper, cook over low heat until apples become soft, about ten minutes.

Pre-heat oven to 325 degrees.

Using a very sharp knife (a filet knife works very well), slice a pocket into the pork chops by cutting into the center of each chop lengthwise, being careful to only cut in from one side.

Fill each pork chop with stuffing, pressing it in tightly to a thickness of about 2 inches.

Place stuffed chops into a shallow baking dish, sprinkle lightly with salt, pepper, and garlic powder, and cover with a lid or foil.

Bake covered in a 325 degree oven for 40 minutes, basting occasionally as juices form in the pan.

Technically this recipe serves two, but stuffed pork chops are quite large and so could be split in half to serve two per pork chop.

Pork Chops With Apple Cashew Stuffing

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