UtensilElectric Skillet, Saldmaster Machine Yield
6 large or 12 small servings
Ingredients
6 center cut pork loin chops, 1 inch thick (8 ounces each) 1 ½ cups fine dry bread crumbs ¾ teaspoon dried sage ¼ teaspoon ground cinnamon 1 large Granny Smith apple, cored, peeled and diced (number 3 cone) ¼ cup sweetened dried cranberries ½ cup orange juice ¼ cup water Fresh ground black pepper 6 tablespoons orange marmalade
Directions Preheat electric skillet to 350 degrees. Trim all visible fat from pork chops. Cut a pocket horizontally through one long side of each pork chop for stuffing. Pocket should be as deep as possible without cutting all the way through the opposite end or short sides of the chop. Combine next 7 ingredients (bread crumbs through water) in a medium mixing bowl. Stuff approximately 1/2 cup mixture into each pork chop. Sprinkle both sides of each chop with fresh ground black pepper. Place pork chops in skillet. Cook on one side, covered, 5 minutes. Pork chop will stick, but will loosen as it browns. Turn, cook another 5 minutes, covered. Reduce heat to 275 degrees. Continue to cook, covered, another 15 minutes, turning once more, until chops reach an internal temperature of 160 degrees F. Spread 1 tablespoon orange marmalade over each pork chop before serving. Nutrition information per serving:For1 large serving (1 whole stuffed pork chop): 469 calories, 43g carbohydrate, 51g protein, 9g fat, 3g saturated fat, 147mg cholesterol, 2.7g dietary fiber, 357mg sodium For 1 small serving (1/2 stuffed pork chop): 235 calories, 22g carbohydrate, 26g protein, 5g fat, 1.5g saturated fat, 74mg cholesterol, 1.3g dietary fiber, 179mg sodium Note:
If fewer portions are desired, individual stuffed pork chops can be individually wrapped tightly in plastic wrap and frozen before cooking. Use within 2-3 months. Source:Original recipe by Janet Potts, RD, LD |