Apple-Cranberry Stuffed Pork Chops with Sauteed Apples

  • Yield 4 servings

A deliciously sweet entree that your family is sure to love.

U.S. Apple Association


2 medium tart apples
1 cup finely shopped fresh spinach or 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry.
1/3 cup dried cranberries, chopped
4 tablespoons apple juice, divided
4 boneless pork loin chops, 1-inch thick (about 5 ounces each)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons butter


  1. Peel and chop one apple; leaving peel on second apple, thinly slice.
  2. To prepare stuffing: In small bowl, mix chopped apple, spinach, cranberries and 1 tablespoon of the apple juice; toss to combine.
  3. With very sharp knife, cut crosswise into each chop to form a pocket, taking care not to cut through.  Stuff each chop with about 1/4 cup of the stuffing.  Season chops with salt and pepper.
  4. In very large skillet, heat olive oil over medium high heat. Add pork chops; cook until well browned, about 7 minutes per side. Remove to platter; cover to keep warm.  In skillet, heat butter over medium-high heat. Add sliced apples and remaining 3 tablespoons apple juice; cook until apples begin to soften, about 5 minutes. Serve with chops.

Recipe courtesy of the U.S. Apple Association



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