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Mike's easy Stuffed Pork Chops
Mike's easy Stuffed Pork Chops
Serves: 4 servings

1 1/2 c Prepared Stuffing Mix
1 Can of Apple Pie Filling
3 tb Pecans; chopped fine
1/4 ts Freshly Ground Black Pepper
1/2 ts Salt
4 Pork chops; 1" thick
Salt and Pepper to taste
1/4 c Butter; melt
1/4 c Orange juice/Dry White Wine

Chop apples in Pie filling to 1/4" size (use scissors right in the can). Prepare stuffing by mixing all ingredients, set aside for 30 munutes prior to stuffing pork chops. Cut a deep, wide pocket in each pork chop on meatiest side of bone. Press about 1/3 cup stuffing into each pocket. Sew closed with butchers twine to secure pockets. Mix butter, orange juice or white wine. Saute pork chops 4-5 minutes on each side. reduce heat to medium low brushing occasionally with orange juice mix and turning 3-4 times, until pork is no longer pink in center and meat thermometer reads at least 140 degrees in thickest part of chop. Remove thread from chops. Let chops rest for 15 minutes under a foil tent before serving. I use "Pepperidge Farms" cubed sage and onion stuffing mix and "Comstock" Apple Pie Filling. Recipe and typing errors by Mike Stock 4/16/1992

This recipes done at Frog Town winery in Dahlonega, Ga. On 11/13/2004 by Chef Mike Stock