Apple-Glazed Stuffed Pork Chops

Turn plain pork chops into something special with a cinnamon bread stuffing.

Prep Time

Minutes

Total Time

1:35

Hr:Mins

Makes

servings

Pork Chops

pork rib or loin chops, 1 inch thick (about 2 1/2 lb)

Stuffing

slices cinnamon raisin bread, toasted, cut into cubes (about 1 cup)

1/2

cup chopped apple (1/2 medium)

1/2

cup chopped pecans

1/2

teaspoon salt

1/4

teaspoon grated orange peel

1/8

teaspoon ground cinnamon

Dash pepper

tablespoons orange juice

Glaze

tablespoons sugar

tablespoon cornstarch

cup apple juice

tablespoons butter or margarine

Heat oven to 350°F. With sharp knife, make pocket in each pork chop by cutting into side of chop toward bone.
In medium bowl, mix stuffing ingredients. Stuff each pocket with 1/4 of stuffing mixture; place chops in ungreased 13x9-inch pan. Bake uncovered 30 minutes.
Meanwhile, in 1-quart saucepan, mix sugar and cornstarch; stir in apple juice. Cook over medium-low heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in butter.
Pour glaze evenly over chops; bake uncovered 30 to 35 minutes longer or until pork is no longer pink in center.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tip

Pork chops need to be at least 1 inch thick to cut a pocket in them for stuffing. If the chops are thicker, they may need to bake a bit longer.

Nutrition Information:

1 Serving (1 Serving)

Calories 540

(Calories from Fat 270),

Total Fat 29g

(Saturated Fat 9g,
Trans Fat 1/2g),

Cholesterol 125mg;
Sodium 450mg;
Total Carbohydrate 28g

(Dietary Fiber 2g,
Sugars 18g),

Protein 40g;

Percent Daily Value*:

Exchanges:

1 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Apple-Glazed Stuffed Pork Chops

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens