Cranberry Apple Stuffed Pork Chops
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 bone)
Combine the dried cranberries, chopped apples, and apple juice in a microwave-safe bowl. C
over with plastic wrap and microwave on High power for 2 minutes. Allow the cranberry appl
e 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 se
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 skillet over Medium heat for 3 minutes. Spray
the skillet with nonstick spray and brown each loin chop for 30 seconds on each side. Set
the pork chops 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 Her
b Seasoned Stuffing, butter, rubbed sage, and cranberry apple mixture. Season the mixture
to taste with salt and pepper.
Loosely stuff 1/2 cup of the stuffing mixture into each pork chop pocket. Arrange the stu
ffed pork chops on the prepared baking sheet. Cover the baking dish with foil and bake for
20 minutes. Remove the foil and bake for 10 more minutes or until juices run clear.
No Nutritional Information Available