APPLE-STUFFED PORK CHOPS RECIPE: HOW TO MAKE IT
I've been making these delicious extra-thick chops for over 30 years. It's a wonderful entree to serve company and it also savored by our family on special occasions. —Paula Disterhaupt, Bakersfield, California
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 364 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 107mg cholesterol, SodiumContent 534mg sodium, CarbohydrateContent 15g carbohydrate (6g sugars, FiberContent 2g fiber), ProteinContent 32g protein.
APPLE-STUFFED PORK TENDERLOIN RECIPE: HOW TO MAKE IT
My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. —Sandra Harrison of Viera, Florida
Provided by Taste of Home
Categories Dinner
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 3 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 336 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 417mg sodium, CarbohydrateContent 27g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 35g protein. Diabetic Exchanges 4 lean meat
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- To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.
- Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
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- Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.
- Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.
- Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.
- Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it either.
- Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.
- For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).
- Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).
- Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.
- Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together, then have a taste and season to perfection, if needed.
- Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles.
- Put it back on the hot side if it needs help to get sticky, but don’t let it burn.
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