Apple-Stuffed Pork Chops

By VegasBartender

Port, dried fruit, and pistachios embellish the stuffing for these meaty pork chops. Tart Granny Smith apple provides a nice foil for the sweet dried plums and port wine, but you can use your favorite apple or pear in its place.

Cooking Light

DECEMBER 2002

Ingredients

• 5 tablespoons port or other sweet red wine, divided
• 2 cups diced peeled Granny Smith apple
• 2/3 cup chopped pitted dried plums
• 1/4 cup chopped pistachios
• 2 tablespoons chopped fresh or 2 teaspoons dried thyme
• 2 teaspoons brown sugar
• 8 (6-ounce) lean bone-in center-cut pork chops (about 3/4 inch thick), trimmed
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• Cooking spray
• 3 tablespoons all-purpose flour
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.

Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.