Apple-Stuffed Pork Chops

Yield: 8 servings (serving size: 1 pork chop and about 3 tablespoons sauce)
Source: Cooking Light Annual Recipes 2003
Comments: Port, dried fruit, and pistachios embellish the stuffing for these meaty pork chops. Tart Granny Smith apple provides a nice foil for the sweet dried plums and port wine, but you can use your favorite apple or pear in its place.


5 tablespoons port or other sweet red wine, divided
2 cups diced peeled Granny Smith apple
2/3 cup chopped pitted dried plums
1/4 cup chopped pistachios
2 tablespoons chopped fresh or 2 teaspoons dried thyme
2 teaspoons brown sugar
8 (6-ounce) lean bone-in center-cut pork chops (about 3/4 inch thick), trimmed
1 teaspoon salt, divided
1/2 teaspoon black pepper
Cooking spray
3 tablespoons all-purpose flour
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth


  1. Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.
  2. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
  4. Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.


H.U: 5 per serving
CALORIES 242 (29% from fat); FAT 7.7g (satfat 2.3g, monofat 3.5g, polyfat 1g); PROTEIN 23.6g; CARBOHYDRATE 18.5g; FIBER 2g; CHOLESTEROL 58mg; IRON 1.4mg; SODIUM 429mg; CALCIUM 44mg

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