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Glazed Stuffed Pork Chops


Glazed Stuffed Pork Chops

Glazed Stuffed Pork Chops

This filling dish, rich in vitamin A, vitamin C, B vitamins, iron and fiber, packs an impressive nutritional punch.

Yield

Makes 2 servings

Ingredients

2 medium cooking apples
3 cups prepared cabbage slaw blend
1/4 cup raisins
3/4 cup apple cider, divided
2 tablespoons maple-flavored pancake syrup
4 teaspoons spicy brown mustard, divided
2 lean pork chops, 1 inch thick (about 6 ounces each)
Nonstick cooking spray
2 teaspoons cornstarch

Preparation

  1. Quarter and core apples. Chop 6 quarters. Reserve remaining 2 quarters for garnish (sprinkle with lemon juice to prevent browning). Combine chopped apples, slaw blend, raisins, 1/4 cup apple cider, syrup and 2 teaspoons mustard in large saucepan. Cover; cook over medium heat 5 minutes or until cabbage is tender.
  2. Make a pocket in each pork chop by cutting horizontally through chop almost to bone. Fill each pocket with about 1/4 cup cabbage-apple mixture. Keep remaining cabbage-apple mixture warm over low heat.
  3. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Brown pork chops about 3 minutes on each side. Add 1/4 cup apple cider. Reduce heat to low; cover and cook 8 minutes or until pork is barely pink in center. Remove pork from skillet; keep warm.
  4. Add liquid from remaining cabbage-apple mixture to skillet. Combine remaining 1/4 cup cider, 2 teaspoons mustard and cornstarch in small bowl until smooth. Stir into liquid in skillet. Simmer over medium heat until thickened. Spoon glaze over chops and cabbage-apple mixture. Slice remaining 2 apple quarters; divide between servings.

Nutritional Information

Sodium 227 mg
Protein 28 g
Fiber 7 g
Carbohydrate 73 g
Cholesterol 53 mg
Saturated Fat 4 g
Total Fat 12 g
Calories from Fat 21 %
Calories 490

Dietary Exchange

Meat 3
Vegetable 2
Fruit 41/2

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