Zutaten für Apple Stuffed Pork Chops
- 2 tablespoons olive oil, divided
- 1 cup sliced leeks (white and light green parts only)
- 1 cup diced McIntosh apples, peeled
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- salt and pepper to taste
- 1 1/2 cups seasoned bread cubes
- 1/2 cup reduced sodium chicken broth
- 5 thick boneless pork chops, 1-inch thick
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Zubereitung von Apple Stuffed Pork Chops
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 1 cup sliced leeks and 1 cup diced apple. Sauté for 4-5 minutes, until tender and golden brown.
- Stir in 1 teaspoon dried oregano, 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped), salt, and pepper to taste.
- Transfer the apple and leek mixture to a large bowl. Add 1 1/2 cups seasoned bread cubes (Pepperidge Farm or similar) and 1/2 cup chicken broth. Mix well and set aside.
- Using a sharp knife, carefully cut horizontal pockets into the sides of 5 thick pork chops (about 1 inch thick), almost all the way through.
- Season the outside of the pork chops generously with salt and pepper.
- Stuff the chops firmly with the apple mixture, allowing some to overflow.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Sear the pork chops for 3-4 minutes per side, until nicely browned.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C). Cooking time may vary depending on the thickness of the chops; adjust accordingly.
- Let the pork chops rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
28g
Fat
23g
Carbs
6g
