Glazed Stuffed Pork Chops Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Cooking apples2 Medium
 Cabbage3 Cup (48 tbs)
 Raisins1⁄4 Cup (4 tbs)
 Apple cider3⁄4 Cup (12 tbs), divided
 Maple flavored pancake syrup2 Tablespoon
 Spicy brown mustard4 Teaspoon, divided
 Pork chops12 Ounce (1 Inch Thick)
 Nonstick cooking spray1
 Cornstarch2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1184 Calories from Fat 300

% Daily Value*

Total Fat 33 g51.2%

Saturated Fat 10.6 g53%

Trans Fat 0.3 g

Cholesterol 234.8 mg

Sodium 482.6 mg20.1%

Total Carbohydrates 149 g49.7%

Dietary Fiber 14 g56.1%

Sugars 106.8 g

Protein 75 g150.6%

Vitamin A 7.7% Vitamin C 152.2%

Calcium 20.9% Iron 29.5%

*Based on a 2000 Calorie diet

Directions

1. Quarter and core apples. Chop 6 quarters; reserve remaining 2 quarters. Combine chopped apples, slaw blend, raisins, 1/4 cup apple cider, syrup and 2 teaspoons mustard in large saucepan. Cover and cook over medium heat 5 minutes or until cabbage is tender.
2. Make a pocket in each pork chop by cutting horizontally through chop almost to bone. Fill each pocket with about 1/4 cup cabbage-apple mixture. Keep remaining cabbage-apple mixture warm over low heat.
3. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Brown pork chops about 3 minutes on each side. Add 1/4 cup apple cider. Reduce heat to low; cover and cook 8 minutes or until pork is barely pink in center. Remove pork from skillet; keep warm.
4. Add liquid from remaining cabbage-apple mixture to skillet. Combine remaining 1/4 cup cider, 2 teaspoons mustard and cornstarch in small bowl until smooth. Stir into liquid in skillet. Simmer over medium heat until thickened. Spoon glaze over chops and cabbage-apple mixture. Slice remaining 2 apple quarters; divide between servings.
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