Print
ShareThis
Vegetable-Stuffed Pork Chops
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
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
