Apple Raisin Stuffed Pork Chops
Juicy, golden-brown pork chops meet a sweet and savory filling in this delightful recipe for Apple Raisin Stuffed Pork Chops. Perfect for a crowd-pleasing dinner, these tender pork chops are generously packed with a comforting blend of sautéed apples, plump raisins, breadcrumbs, and warm spices like cinnamon and nutmeg. The stuffing, lightly sweetened by the natural sugars of the fruit, pairs exquisitely with the savory seasoning of the dish. After a quick sear in olive oil to lock in flavor, the pork chops are finished in the oven with a splash of chicken stock, ensuring they stay moist and full of richness. Ideal for special occasions or an elevated weeknight meal, these stuffed pork chops are best served with roasted vegetables or creamy mashed potatoes. Easy to prepare in under an hour, this recipe is a guaranteed way to impress your family and guests alike!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 medium apple
- 0.5 cup raisins
- 0.5 cup breadcrumbs
- 2 tablespoons butter
- 0.25 cup onion
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup chicken stock
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel, core, and finely dice the apple. Set aside.
In a medium skillet, melt the butter over medium heat. Add the diced apple and onion, and sauté for 3-4 minutes until softened.
Stir in the raisins, breadcrumbs, cinnamon, nutmeg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well and remove from heat. Let the mixture cool slightly.
Using a sharp knife, carefully cut a pocket into the thickest side of each pork chop, being careful not to cut all the way through.
Stuff each pork chop with the apple-raisin mixture, packing it in gently. Secure the opening with toothpicks if needed.
Season the outside of the pork chops with the remaining salt and black pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
Pour the chicken stock into the skillet and transfer it to the preheated oven.
Bake for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
Remove any toothpicks and serve the stuffed pork chops warm, optionally garnished with fresh herbs.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 29.0 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1997 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
