Harvest Pork Chops Recipe
Harvest pork chops is a vegetables and pork chops recipe. The pork chops are stuffed with a herbed breadcrumb, apple and carrots filling and skillet cooked before roasting them in the oven to finish. Served with a fruity apple juice and onion soup sauce, it can be served with rice.
Ingredients
| Carrots | 1 Cup (16 tbs), shredded | |
| Apple | 1 Small, chopped | |
| 1/4 cup fine dry bread crumbs | ||
| Dried thyme leaves | 1/4 Teaspoon, crushed | |
| 1 pouch Onion Soup and Recipe Mix | ||
| 4 pork loin rib chops, each cut 1 inch thick | ||
| Vegetable oil | 1 Tablespoon | |
| Water | 3/4 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Apple Juice | 3/4 Cup (16 tbs) | |
Directions
1 .To make filling: In medium bowl, stir together carrots, apple, bread crumbs, thyme and 2 tablespoons of the soup mix; mix well.
2. With knife, trim and discard excess fat from edges of pork chops. Make a pocket in each chop by cutting horizontally through each chop almost to the bone. Stuff filling into pockets; secure with toothpicks if needed.
3. In 10-inch ovensafe skillet over medium-high heat, cook pork chops in oil until browned on both sides,
4. Cover skillet; bake at 350 F. 45 minutes or until chops are fork-tender. Transfer chops to serving platter; keep warm. Skim fat from liquid in skillet.
5. In small bowl, whisk water into flour until smooth; stir into iskillet along with apple juice and remaining soup mix. Over medium-high heat, heat to boiling, stirring constantly.
6. Reduce heat to low; simmer, uncovered, 5 minutes, stirring occasionally. Serve over pork chops.
2. With knife, trim and discard excess fat from edges of pork chops. Make a pocket in each chop by cutting horizontally through each chop almost to the bone. Stuff filling into pockets; secure with toothpicks if needed.
3. In 10-inch ovensafe skillet over medium-high heat, cook pork chops in oil until browned on both sides,
4. Cover skillet; bake at 350 F. 45 minutes or until chops are fork-tender. Transfer chops to serving platter; keep warm. Skim fat from liquid in skillet.
5. In small bowl, whisk water into flour until smooth; stir into iskillet along with apple juice and remaining soup mix. Over medium-high heat, heat to boiling, stirring constantly.
6. Reduce heat to low; simmer, uncovered, 5 minutes, stirring occasionally. Serve over pork chops.
Chef
