Comida Kraft
Recipe Box

Stuffed Pork Chops

Prep Time
20
min.
Total Time
45
min.
Servings

6 servings

Forget basic & go for bold Stuffed Pork Chops. Add a glaze of raspberry vinaigrette, brown sugar and Dijon mustard for elegant Stuffed Pork Chops.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 560
Total fat 23g
Saturated fat 7g
Cholesterol 120mg
Sodium 820mg
Carbohydrate 39g
Dietary fiber 2g
Sugars 18g
Protein 46g
% Daily Value
Vitamin A 8 %DV
Vitamin C 8 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Made this tonight. 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.
Date published: 2007-09-20
Rated 4 out of 5 by from This recipe is great! This recipe is great! I wanted a new recipe for pork chops and this was perfect. I didn't use the pocket chops, I used boneless chops about 1-2 inches thick, it didn't hurt the overall turn out at all. I also made about 2 extra tablespoons of the glaze. I don't ususally make pork chops if we have pork at all so this was an experiment for me as well. It was easy to follow, quick to prepare and bake. Everyone loved it and there was enough left over to take extra to my mother in law! Thanks!
Date published: 2007-10-28
Rated 5 out of 5 by from I made a couple of adjustments to this but it still came out awesome. I made a couple of adjustments to this but it still came out awesome. I have a family of eight so instead of using six bone in pork chops I used eight boneless center cut chops. I doubled the stuffing recipe which made the chops super moist since I had more to line the pan with. Instead of granny smith apples I went with Gala since they tend to be sweeter. My cook time ended up being little bit longer but it was definetly worth it. It's a meal I will be making again soon.
Date published: 2009-07-14
Rated 4 out of 5 by from The stuffing was awesome! The stuffing was awesome! Doubled the glaze. Used 4 lg bnls pork loin chops. Used plenty of salt & pepper on chops and browned in some olive oil. Couldn't find the exact dressing so I used a raspberry hazlenut vinagrette. Just laid the chops on top of the stuffing to save time. I'm not crazy about fruit in my dinner but I enjoyed this and my husband loved it.
Date published: 2007-10-28
Rated 5 out of 5 by from This was awesome! 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!
Date published: 2007-10-11
Rated 3 out of 5 by from OK- weird flavor combos didn't like the dressing with this though. 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
Date published: 2007-09-19
Rated 4 out of 5 by from Very good! Very good!! My whole famiy loved this recipe. It was very easy to make and looks beautiful on the plate. Husband requested this recipe for his company only 2 nights after I made it for the first time. Yummy, easy, and looks great on the plate!
Date published: 2008-01-17
Rated 5 out of 5 by from This is a fantastic and easy meal, and is not a lot of effort for great results. This is a fantastic and easy meal, and is not a lot of effort for great results. It takes a little time to get used to stuffing the pork chops, but I would submit that it's just as good with the chop simply on top of the stuffing.
Date published: 2010-02-09
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