Glazed Stuffed Pork Chops Photo
Glazed Stuffed Pork Chops
Yield: Makes 2 servings
This filling dish, rich in vitamin A, vitamin C, B vitamins, iron and fiber, packs an impressive nutritional punch.
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:
Serving Size:
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


This recipe appears in: Pork

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