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Main dishes

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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What You Need

pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
cups  apple juice
 Granny Smith apples, divided
 bone-in pork chops (3 lb.), each with pocket cut for stuffing (see Tip)
tsp.  black pepper
cup  plus 1 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing, divided
Tbsp.  brown sugar
Tbsp.  GREY POUPON Dijon Mustard

Make It

HEAT oven to 375ºF.

PREPARE stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into stuffing. Spoon into pockets in chops; sprinkle with pepper. Spoon remaining stuffing into 13x9-inch baking dish.

HEAT large nonstick skillet on medium-high heat. Add 3 chops; cook 2 min. on each side to brown. Remove chops from skillet, reserving drippings in skillet. Repeat with remaining chops. Place chops over stuffing. Core remaining apple; cut into 12 rings. Place over chops; brush with 1 Tbsp. of the remaining dressing.

BAKE 20 to 25 min. or until chops are done (160ºF). Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve over apples and chops.

Kraft Kitchens Tips

How to Cut Pockets in Pork Chops
Use small narrow bladed sharp knife to carefully cut pocket in rounded side of each chop, being careful to not cut all of the way through to opposite side of chop. Don't panic if it isn't perfect looking, it won't affect the flavor at all.
Serving Suggestion
Serve with your favorite steamed vegetable to round out the meal.
Special Extra
For added color, prepare as directed substituting 1 red cooking apple, such as McIntosh or Cortland, for 1 of the Granny Smith apples. Core both apples, cut 3 (1/4-inch-thick) rings from each apple, then chop remaining apples and use as directed.

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