Ingredients for Pocket Pork Chops
- Boneless Pork Chops
- 1/4 cup water
- 1/4 cup chopped onion
- 2 tablespoons brown sugar
- Cider Vinegar
- Cornbread Stuffing Mix
- Crushed Pineapple
- 1/2 cup chopped celery
- 2 tablespoons butter
- Low Sodium Soy Sauce
- 1 teaspoon onion powder
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How to Make Pocket Pork Chops
- Preheat oven to 350°F (175°C).
- Butterfly each pork chop by making a 4-5 inch long slit down the center, creating a pocket. Be careful not to cut all the way through.
- In a medium skillet over medium heat, melt butter. Add chopped onion and celery and cook until softened, about 5 minutes.
- Stir in crushed pineapple, water, brown sugar, soy sauce, apple cider vinegar, and onion powder. Bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Remove from heat and stir in the stuffing mix until evenly coated.
- Spoon the pineapple stuffing mixture into the pockets of the pork chops.
- Arrange the stuffed pork chops in a baking dish, stuffing-side up.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 25 minutes, or until the stuffing is golden brown and the pork chops are cooked through (internal temperature reaches 145°F/63°C).
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
59g
Fat
36g
Carbs
14g
