Pork Chops With Apple Cashew Stuffing
By: Lorrie Perencevic
Published: Tuesday, May 24, 2011 - 1:21pm

Ingredients




2 boneless, thick-cut pork loin chops
2 slices 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
 cup chicken broth
salt, pepper, and garlic powder to sprinkle

Preparation

1 In a medium sized skillet, sauté the yellow onion and cashews in the teaspoon of butter over medium heat. 2 Add the chopped apples, crumbled toast, and chicken broth. 3 Season lightly with salt and pepper, cook over low heat until apples become soft, about ten minutes. 4 Pre-heat oven to 325 degrees. 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. 6 Fill each pork chop with stuffing, pressing it in tightly to a thickness of about 2 inches. 7 Place stuffed chops into a shallow baking dish, sprinkle lightly with salt, pepper, and garlic powder, and cover with a lid or foil. 8 Bake covered in a 325 degree oven for 40 minutes, basting occasionally as juices form in the pan.

About


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!