Friday, May 1, 2009

Apple Stuffed Pork Chops

These pork chops were pretty tasty. They came from a pig on my brother-in-laws farm. They were cut a bit smaller than what I'm used to seeing porkchops be, but my mom said that it could be a "breakfast" cut. I still managed to cut a slit in each chop and stuff it them with my apple stuffing. I served this with a side of sauted cabbage and garlic bread.

Apple Stuffed Pork Chops

8 pork chops
1 apple
1 stalk celery
1/2 onion
1/4 bell pepper
1 cup cooked brown rice
1/8 tsp sage

Chop onion and bell pepper into small dice and sautè in a small skillet. Dice apple and celery. When onion starts to brown add the apple and celery. Add cooked brown rice and seasonings. Cut a slit into each pork chop and stuff with apple mixture. Place in a baking dish and bake at 350º for 30 minutes. (My porkchops were only 1/2" thick, before stuffing. If you have thicker porkchops you will need to cook for longer.) Serves 8.

Sides: Sauted cabbage and garlic bread.

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