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Cranberry Apple Stuffed Pork Chops
Prep Time:
20 minutes
Cook Time:
30 minutes
Makes:
8 servings
Ingredients

1/2 c. H-E-B Dried Cranberries

1 pink lady apple, peeled, cored, and chopped

1 c. H-E-B Apple Juice

2 Tbsp. H-E-B Light Olive Oil

1 c. H-E-B Ready, Fresh, Go! Chopped Onion & Celery

2 1/2 c. H-E-B Herb Seasoned Stuffing

2 Tbsp. H-E-B Butter

1 tsp. rubbed sage

8 (1 1/4 inch thick) pork center-cut loin chops (lean trimmed or on bo

ne)

Directions


Combine the dried cranberries, chopped apples, and apple juice in a mi
crowave-safe bowl. Cover with plastic wrap and microwave on High power
for 2 minutes. Allow the cranberry apple mixture to set 15 minutes to
hydrate.
Heat oven to 350 degrees F. Spray a 13 x 9 baking dish with nonstick
cooking spray and set aside.
Cut a large pocket into the side of each pork loin chop and season all
sides with salt and pepper to taste. Heat a large heavy bottom skille
t over Medium heat for 3 minutes. Spray the skillet with nonstick spra
y and brown each loin chop for 30 seconds on each side. Set the pork c
hops aside.
Using the same skillet, over Medium heat, add the olive oil and onion
celery mixture and stir-fry for 3 minutes or until onions are tender.
Turn off the heat and add the H-E-B Herb Seasoned Stuffing, butter, r
ubbed sage, and cranberry apple mixture. Season the mixture to taste w
ith salt and pepper.
Loosely stuff 1/2 cup of the stuffing mixture into each pork chop poc
ket. Arrange the stuffed pork chops on the prepared baking sheet. Cove
r the baking dish with foil and bake for 20 minutes. Remove the foil a
nd bake for 10 more minutes or until juices run clear.

Nutritional Information


No Nutritional Information Available


Source


My H-E-B Texas Life Magazine