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Glazed Stuffed Pork Chops

Glazed Stuffed Pork Chops recipe
photo by:kraft
We made a basic pork chop dish elegant and special occasion-worthy by adding a glaze of raspberry vinaigrette, brown sugar and Dijon mustard.
20 min
45 min
6 servings
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I added about a teaspoon of chicken bouillion to the sauce to cut the raspberriness... it was a huge hit. My husband, who never eats anything new loved it.
This was awesome! I didn't stuff the chops though, just laid the stuffing on the bottom of the pan. I also added spices on the pork chops as I browned them. Italian seasoning, a little salt, pepper, and a little cinnamon. My whole family loved it!
I would use a sweeter apple nex time as the granny smith apples I used were too tart.
my son and husband loved this recipe, my 19 month old was happy to be getting apples for dinner. i however did not enjoy it as much. my husband wants me to try it with chicken next.
YUMMMMMMMMMMMMM- Can't wait to make it again.
The glaze is very tasty. I actually doubled the glaze recipe so we could spoon extra onto the chops. My children loved the taste of the stuffing.
Made this tonight. I loved the stuffing w/the apples and juice. However, I thought the pork was a little bland. I even seasoned it w/salt, pepper, garlic powder, & Mrs. Dash prior to browning it. I am not much of a pork lover so maybe that's the problem. My husband likes pork, though and he also thought it needed some pizzaz. I thought the glaze had too strong of a raspberry vin. flavor, but I used a different brand so maybe that's why. I'll probably just keep the stuffing in mind for a side that I'll make again, but not the pork.
Not nearly as good as I expected. I love all the ingredients alone, but when all put together, very odd flavors. A few tweaks and I might make it again.
OK- weird flavor combos didn't like the dressing with this though. also the pork itself was a little bland and it was apple overkill. next time just itailan dressing to marinate pork and plan stuffing w/o apple juice.would like MORE ZESTY LESS SWEET
made this for my husband's birthday and used pork tenderloin pounded into medallions and reduced cooking time in oven.

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