One of my favorite meals is my apple-stuffed chicken— So when I needed a pork recipe, I looked no further than the adaptation of my famed chicken dish. It’s very easy to swap chicken for pork and still just as tasty.
A great thing about this recipe is that is takes less than a half hour from start to table– a real winner if you’re in a rush but want a delicious meal!
- 4 porkchops
- 2 cups chopped apples (I used granny smith apples, peeled, and chopped)
- 1/2 tsp garlic salt
- 1 cup shredded cheddar/fiesta blend cheese
- 3 tbs Panko bread crumbs
- 2 tbs olive oil
- 2 cups low-sodium chicken broth
- 2 tbs cold water
- 1 tbs cornstarch (flour also works)
- 2 tbs parsley for garnish
- Servings: 4
- Difficulty: easy
Slice pockets in porkchops. If the pockets aren’t perfect, don’t worry. Set aside.
In a bowl, combine the chopped apples, cheese, bread crumbs and garlic salt. Divide the apple mixture between the chops, stuffing it into the pockets. I had much more mixture than would fit in the porkchops. If this happens to you, just add it in the skillet along with the pork.
In a large, nonstick skillet, heat the olive oil over medium heat. Brown the pork in a single layer, about 5 minutes per side. After browning both sides, pour in the chicken broth and bring the mixture to a simmer. Cover the skillet and simmer the chicken for 10-15 minutes, until cooked through. Remove the stuffed pork and apples to serving platter.
In a small bowl, whisk together the cold water and cornstarch and stir the cornstarch mixture into the juices left in the skillet. Bring the mixture to a boil, whisking or stirring, until the mixture is bubbling and thickened slightly. You can pour the gravy through a fine mesh strainer, but I didn’t do this- I liked having some pork and apple bits in the gravy. Pour gravy over the pork. Garnish with parsley and serve.