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Fruit and Nut Stuffed Pork Chops

RG

Ingredients

Fruit and Nut Stuffed Pork Chops (for 6)

  • 6 thick pork chops, with stuffing pocket cut
  • 1/4 teaspoon pepper
  • 2 cups Italian seasoned breadcrumbs, divided
  • 1/2 cup peeled chopped apple
  • 1/3 cup shredded Cheddar cheese
  • 2 tablespoons finely chopped pecans, toasted
  • 1/4 teaspoon salt
  • 1/8 teaspoon apple pie spice
  • 2 tablespoons melted butter
  • 1 cup orange juice, divided

Instructions

  1. Sprinkle chops with pepper; set aside.
  2. Combine 1 1/2 cups breadcrumbs with remaining ingredients except for 1/2 cup orange juice. Stuff each chop and coat with remaining breadcrumbs.
  3. Heat oven to 350 degrees F.
  4. Place chops in a 13 x 9 x 2-inch baking pan and drizzle with remaining orange juice.
  5. Bake, covered, 20 minutes. Uncover and bake another 30 to 35 minutes.
  6. Serve immediately.

Fruit and Nut Stuffed Pork Chops (for 2)

  • 2 thick pork chops, with stuffing pocket cut
  • Pinch pepper
  • 2/3 cup Italian seasoned bread crumbs, divided
  • 1/6 cup peeled chopped apple
  • 1/9 cup shredded Cheddar cheese
  • 2/3 tablespoon finely chopped pecans, toasted
  • Pinch salt
  • Pinch apple pie spice
  • 2/3 tablespoon melted butter
  • 1/3 cup orange juice, divided
  1. Sprinkle chops with pepper; set aside.
  2. Combine breadcrumbs with remaining ingredients except for half the orange juice. Stuff each chop and coat with remaining breadcrumbs.
  3. Heat oven to 350 degrees F.
  4. Place chops in a 13 x 9 x 2-inch baking pan and drizzle with remaining orange juice.
  5. Bake, covered, 20 minutes. Uncover and bake another 30 to 35 minutes.
  6. Serve immediately.



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