Main Dishes

Apple-Cranberry Stuffed Pork Chops with Sautéed Apples

Ingredients:

2 medium-sized tart apples
1 cup finely chopped fresh spinach or 1 package (10 ounces) 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

Directions:

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.

Yield:

4 servings