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Stuffed Pork Chops
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Stuffed Pork Chops

45 Minutes
20 Min Prep
45 Min Cook
Forget basic & go for bold Stuffed Pork Chops. Add a glaze of raspberry vinaigrette, brown sugar and Dijon mustard for elegant Stuffed Pork Chops.
What You Need
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6 servings
Original recipe yields 6 servings
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 cups apple juice
2 Granny Smith apple s, divided
6 bone-in pork chops (3 lb.), each with pocket cut for stuffing (see Tip)
1/2 tsp. black pepper
1/3 cup plus 1 Tbsp. KRAFT Lite Raspberry Vinaigrette Dressing, divided
1 Tbsp. brown sugar
1 Tbsp. GREY POUPON Dijon Mustard
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Let's Make It
1
Heat oven to 375ºF.
2
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.
3
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.
4
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.
Kitchen 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.
Nutrition
Calories
560
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 7g
35%
Trans Fat 0g
Cholesterol 120mg
40%
Sodium 820mg
36%
Total Carbohydrates 39g
14%
Dietary Fibers 2g
7%
Sugars 18g
36%
Protein 46g
92%
Vitamin A
8%
Vitamin C
8%
Calcium
6%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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.
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