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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A gingersnap-apple filling makes these stuffed pork chops a special weeknight meal. Ingredients:
6 boneless pork loin chops (1 inch thick and 8 ounces each) |
1 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon vegetable oil |
1 can (21 ounces) apple pie filling |
12 gingersnaps, crumbled |
2 tablespoons cornstarch |
2 cups unsweetened apple juice |
Directions:
1. Cut a pocket in each pork chop. Sprinkle with salt and pepper. In a large skillet, brown chops in oil on both sides. Cool for 5 minutes. Combine the pie filling and gingersnaps; stuff some of the mixture into the pocket of each chop. Set remaining mixture aside.
2. Secure pork with toothpicks. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and bake at 350° for 25-30 minutes or until a meat thermometer reads 160°. Discard toothpicks.
3. In a small saucepan, combine cornstarch and apple juice until smooth. Stir in reserved pie filling mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over pork chops. Yield: 6 servings.
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