Healthy & Flavorful Glazed Stuffed Pork Chops Recipe

Glazed Stuffed Pork Chops

YIELD Makes 2 servings

This filling dish, rich in vitamin A, vitamin C, B vitamins, iron and fiber, packs an impressive nutritional punch.

INGREDIENTS

2 medium cooking apples 3 cups prepared cabbage slaw blend 1/4 cup raisins 3/4 cup apple cider, divided 2 tablespoons maple-flavored pancake syrup 4 teaspoons spicy brown mustard, divided 2 lean pork chops, 1 inch thick (about 6 ounces each) Nonstick cooking spray 2 teaspoons cornstarch

PREPARATION:

1. Quarter and core apples. Chop 6 quarters. Reserve remaining 2 quarters for garnish (sprinkle with lemon juice to prevent browning). Combine chopped apples, slaw blend, raisins, 1/4 cup apple cider, syrup and 2 teaspoons mustard in large saucepan. Cover; cook over medium heat 5 minutes or until cabbage is tender.
2. Make a pocket in each pork chop by cutting horizontally through chop almost to bone. Fill each pocket with about 1/4 cup cabbage-apple mixture. Keep remaining cabbage-apple mixture warm over low heat.
3. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Brown pork chops about 3 minutes on each side. Add 1/4 cup apple cider. Reduce heat to low; cover and cook 8 minutes or until pork is barely pink in center. Remove pork from skillet; keep warm.
4. Add liquid from remaining cabbage-apple mixture to skillet. Combine remaining 1/4 cup cider, 2 teaspoons mustard and cornstarch in small bowl until smooth. Stir into liquid in skillet. Simmer over medium heat until thickened. Spoon glaze over chops and cabbage-apple mixture. Slice remaining 2 apple quarters; divide between servings.

This recipe appears in: Pork NUTRITIONAL INFORMATION: Sodium 227 mg Protein 28 g Fiber 7 g Carbohydrate 73 g Cholesterol 53 mg Saturated Fat 4 g Total Fat 12 g Calories from Fat 21 % Calories 490 DIETARY EXCHANGE: Meat 3 Vegetable 2 Fruit 41/2