Monday, September 20, 2010

Apple Stuffed Pork Chops

1 tablespoon chopped onion

1/4 cup butter

3 cups soft bread cubes
2 cups finely chopped apples
1/4 cup finely chopped celery
2 teaspoons minced fresh parsley
3/4 teaspoon salt, divided
6 bone-in pork loin chops (1-1/2 inches thick and 7 ounces each)
1/8 teaspoon pepper
1 tablespoon vegetable oil

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 meat thermometer reads 160° when inserted into the meat and juices run clear. Yield: 6 servings.

Nutrition: 1 pork chop equals 364 calories, 19 g fat (8 g saturated fat), 107 mg cholesterol, 534 mg sodium, 15 g carbohydrate, 2 g fiber, 32 g protein.

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