Pork Chops With Apple Cashew Stuffing
My Mother really enjoys the flavors of fruits with meat dishes, and I wanted to dress up some simple pork chops...so these stuffed pork loin chops evolved. They keep very well in the refrigerator, so can be prepared ahead of time and re-warmed for a convenient meal at a time when prep time may be short. Enjoy!
Total Steps
8
Ingredients
10
Tools Needed
6
Related Article
http://www.michellesrecipeplace.com/node/300Ingredients
- 2 boneless, thick-cut pork loin chops
- 2 slice whole wheat toast, crumbled fine
- 2 medium sized tart apples, chopped small
- 1/2 cup cashew nuts, chopped
- 1/4 cup finely chopped sweet yellow onion
- 1 teaspoon butter
- 1/3 cup chicken broth
- salt(optional)
- pepper(optional)
- garlic powder(optional)
Instructions
Step 1
In a medium sized skillet, sauté the yellow onion and cashews in the teaspoon of butter over medium heat.
Step 2
Add the chopped apples, crumbled toast, and chicken broth.
Step 3
Season lightly with salt and pepper, cook over low heat until apples become soft, about ten minutes.
Step 4
Pre-heat oven to 325 degrees Fahrenheit.
Step 5
Using a very sharp knife (a filet knife works very well), slice a pocket into the pork chops by cutting into the center of each chop lengthwise, being careful to only cut in from one side.
Step 6
Fill each pork chop with stuffing, pressing it in tightly to a thickness of about 2 inches.
Step 7
Place stuffed chops into a shallow baking dish, sprinkle lightly with salt, pepper, and garlic powder, and cover with a lid or foil.
Step 8
Bake covered in a 325 degree oven for 40 minutes, basting occasionally as juices form in the pan.