Apple-Cranberry Stuffed Pork Chops with Sauteed Apples
- Yield 4 servings
- 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
- Peel and chop one apple; leaving peel on second apple, thinly slice.
- To prepare stuffing: In small bowl, mix chopped apple, spinach, cranberries and 1 tablespoon of the apple juice; toss to combine.
- 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.
- 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