Apple And Apricot Stuffed Pork Chops Recipes

APPLE STUFFED PORK CHOPS

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.

APPLE-STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

APPLE AND APRICOT STUFFED PORK CHOPS

Steps:

• Preheat oven to 325. Cut a deep horizontal pocket into each chop. In a med. skillet, cook onion and celery in oil until crisp and tender. Add bread crumbs, oats, apple, raisins, brown sugar, ginger and 2 tbsp. of the preserves; mix well. Stuff each pork chop with about 1/4 c. of the stuffing mixture. Place in an ungreased 13 x 9 baking dish; cover. Bake 325 for 45 min. Uncover, spread top of chops with remaining 2 tbsp. preserves. Bake uncovered an additional 15-20 min. or until pork chops are tender.

CRANBERRY-APRICOT STUFFED PORK CHOPS

Steps:

• Put the dried fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes to soften. Drain, reserve the soaking water. In a mini-processor process the fruit with the nuts, butter, fennel and half the shallot until finely chopped. Season with salt and pepper. Transfer to a small sealable plastic bag or pastry bag. Snip about a 1/2-inch opening in the corner of the plastic bag. With a small paring knife, make a pocket starting from rounded side of each chop. Set the tip of the bag inside the pocket and press a quarter of the stuffing into the chop. Repeat with the remaining chops and filling. Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until well browned about 5 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until an instant read thermometer inserted into the center of the chops registers 135 degrees F, about 15 minutes. While the chops are in the oven make the sauce. Drain the oil from the saute pan. Off the heat, add the Calvados and the remaining shallots. Return the pan to the heat, taking care since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half and is slightly syrupy. Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste. Add any juices that have accumulated on the baking sheet to the sauce. Divide the chops among 4 warm plates or a large platter. Pour on the sauce and serve.

"STUFFED" PORK CHOPS WITH SAUSAGE AND APRICOTS

Steps:

• Preheat a large skillet over medium high heat. Preheat the oven to 350 degrees F.
• Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes. Transfer chops to a pan or casserole dish and add 1/2 cup chicken stock to help the meat remain moist while it finishes cooking ¿ just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven. Roast for 15 to 20 minutes as you make the stuffing.
• Return pan to the stove and add another tablespoon extra-virgin olive oil. Add Italian sausage and crumble it as it browns. Add celery and onions and cook 2 or 3 minutes then add red bell pepper and apricots. Cook 2 minutes, then add parsley and sage and another 1/2 cup of chicken stock. Reduce heat and cook stuffing 5 or 6 minutes longer until apricots are tender and plump. Add a splash of chicken stock and 1/4 cup heavy cream to moisten stuffing.
• To serve, remove chops from oven. Place 4 chops on individual plates or on a platter. Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling. The pan drippings may also be added to the gravy to stretch the amount.

APRICOT-GLAZED PORK CHOPS WITH STUFFING

Steps:

• Heat oven to 425ºF.
• Prepare stuffing as directed on package.
• Place chops on foil-covered baking sheet; spread with preserves. Top with stuffing.
• Bake 15 min. or until stuffing is golden brown and chops are done (145ºF). Remove from oven. Let stand 3 min. before serving.

APPLE-RAISIN STUFFED PORK CHOPS

Steps:

• In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
• Remove from heat.
• Add raisins and let stand 5 minutes; drain, reserving liquid.
• Combine cooked fruit mixture, walnuts, and bread crumbs.
• Stir together sugar, wine, lemon juice, and ginger.
• Add to bread mixture, tossing lightly to moisten.
• Cut pockets in fat side of seasoned chops, cutting lengthwise to bone.
• Spoon about 1/3 cup of the stuffing mixture into each pocket.
• If necessary, use wooden picks to hold pockets closed.
• In large skillet brown chops in hot oil.
• Place chops in 13x9x2-inch baking pan.
• Sprinkle chops with a little salt and pepper.
• Add ¼ cup reserved apple liquid to pan, adding water if necessary.
• Bake chops, covered, in 350°F oven for 1 hour.

PORK CHOPS WITH APPLES AND STUFFING

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.

APRICOT-STUFFED PORK CHOPS

Steps:

• Cut pocket in each chop (or have it done by the butcher), cutting from fat side almost to bone edge. Season cavity with a little salt and pepper.
• Drain apricots, reserving 1/2 cup syrup.
• Place 2 apricot halves in pocket of each chop. Secure opening with toothpicks which have been soaked in water.
• Refrigerate chops until ready to cook.
• Chop remaining apricots; set aside.
• In a small saucepan, saute onions in oil over medium heat until onions are translucent.
• Add reserved chopped apricots, apricot syrup, ketchup, dry mustard, and salt and pepper to taste.
• Bring to a boil then reduce heat and simmer for about 10 minutes.
• Grill chops over medium coals 35 minutes, turning once.
• Brush sauce over chops while they are grilling.
• Serve remaining sauce with meal.

APPLE-STUFFED PORK CHOPS

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.