APPLE WALNUT PORK CHOPS RECIPES

STUFFED PORK CHOPS WITH APPLES AND WALNUTS | BETTER HOMES ...

Stuffed Pork Chops with Apples and Walnuts | Better Homes ... image

These stuffed pork chops are a hearty dinner recipe guaranteed to satisfy. The savory flavors from the fresh sage, chopped walnuts, and pork chops are complemented by the sweet apples and tart lemon.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Number Of Ingredients 21

Ingredients

1 tablespoon butter or margarine
1 large cooking apple, peeled if desired, cored, and chopped
? cup chopped onion
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
2 tablespoons shredded white cheddar cheese
4 pork rib chops, pork loin chops, or boneless loin chops, cut 1-1/4 inches thick (about 3 pounds)
Salt
Ground black pepper
1 cup coarse soft crumbs from crusty country bread
2 tablespoons butter or margarine, melted
2 tablespoons chopped walnuts
1 tablespoon snipped fresh Italian (flat-leaf) parsley
2 teaspoons finely shredded lemon peel
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
¼ teaspoon salt
Dash ground black pepper
1 cup chicken broth
½ cup whipping cream
2 tablespoons apple juice
½ cup shredded white cheddar cheese (2 ounces)

Steps:

Preheat oven to 375 degrees F. For stuffing, in a medium skillet melt the 1 tablespoon butter over medium heat. Add apple, onion, and sage; cook until tender. Remove from heat. Stir in the 2 tablespoons cheese; set aside.
Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide stuffing among pockets in chops. If necessary, secure openings with wooden toothpicks. Sprinkle with salt and pepper.
In a small bowl combine bread crumbs, the 2 tablespoons melted butter, the walnuts, parsley, and lemon peel. Place chops on a rack in 13x9x2-inch baking pan. Top chops with bread crumb mixture.
Bake for 40 to 50 minutes or until an instant-read thermometer inserted in center of chops registers 160 degrees F and juices run clear.
For sauce, in a medium saucepan melt the 2 tablespoons butter over medium heat. Stir in flour, the 1/4 teaspoon salt, the dash pepper, the chicken broth, whipping cream, and apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the 1/2 cup cheese until melted and smooth. Serve chops with sauce.

Nutrition Facts : Calories 702 calories, CarbohydrateContent 32 g, CholesterolContent 157 mg, FatContent 49 g, ProteinContent 30 g, SaturatedFatContent 25 g, SodiumContent 995 mg

PORK CHOPS WITH APPLE AND WALNUTS RECIPE | DELICIOUS. MAGAZINE

Pork chops with apple and walnuts recipe | delicious. magazine image

This pork chop recipe uses fantastic autumnal flavours. It’s a quick dinner dish that’s on the table in 30 minutes.

Provided by delicious. magazine

Total Time 0 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 tsp cumin seeds
Pinch of dried chilli flakes
2 tbsp olive oil
4 bone-in pork chops
For the apple, red onion and walnuts
1 tbsp olive oil
25g butter
2 red-skinned apples
2 red onions, cut into wedges
50g walnut pieces
2 fresh rosemary sprigs, leaves picked and chopped
2 tbsp cider vinegar

Steps:

Dry-fry the cumin seeds in a pan over a medium heat for 30 seconds or until fragrant. Tip into a pestle and mortar, add the chilli flakes and some seasoning and roughly crush. Stir in the olive oil.
Preheat the grill to high. Using scissors, snip through the layer of fat on each pork chop, at intervals – this stops them curling up. Arrange on a grill rack over a foil-lined tray. Brush with half the spiced oil. Grill for 4-5 minutes. Turn and brush with the remaining spiced oil. Grill for a further 4-5 minutes or until golden and just cooked through. Set aside, loosely covered with foil.
While the pork is resting, heat the oil and butter in a large frying pan over a medium heat. core and cut the apple into wedges. Add to the hot pan along with the onions and cook, stirring occasionally, for 5 minutes or until beginning to soften. Add the walnuts and rosemary, cook for 2 minutes, then add the vinegar and bubble away. Season to taste.
Divide the pork chops between 4 serving plates, spoon the hot apple, onions and walnuts alongside and serve.

Nutrition Facts : Calories 402kcals, FatContent 27.4g (7g saturated), ProteinContent 29.7g, CarbohydrateContent 10.4g (3g sugar), FiberContent

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