Source: U.S. Apple Association™

Apple-Cranberry Stuffed Pork Chops with Sautéed Apples
Who doesn't like pork chops for dinner? These are dressed up with a simple apple stuffing, which is surprisingly easy to make.
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes


2 medium sized tart apples
1 cup finely chopped fresh spinach or one 10 ounce package frozen chopped spinach, thawed and squeezed dry
1/3 cup chopped dried cranberries
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 the peel on the second apple, thinly slice it. 

For the stuffing: In a small bowl, mix the chopped apple, spinach, cranberries and 1 tablespoon of the apple juice and toss to combine.

With a 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 the chops with salt and pepper.

In a large skillet, heat the olive oil over medium high heat. Add the pork chops and cook until well browned, about 7 minutes on each side, or until an instant-read thermometer registers 150° to 155°F. Remove the chops to a platter and cover to keep warm.

In a skillet, heat the butter over medium-high heat. When it melts, add the sliced apples and remaining 3 tablespoons of apple juice and cook until the apples begin to soften, about 5 minutes. Serve with the chops.

Per Serving: 480 calories; 22 g fat; 8 g saturated fat; 150 mg cholesterol; 440 mg sodium; 26 g carbohydrate; 5 g fiber; 46 g protein