ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Stuffed Glazed Apple Pork Chops

Menus

This recipe is from The Machine Shed Restaurant in Davenport, IA. I have used these for dinner parties and got raves from everyone. They are so easy to make that I make then for everyday dinners also.

STUFFED GLAZED CHOPS


Apple Stuffing:

1/2 cup celery, diced
1/4 cup (2 oz.) melted margarine
3 cups herb seasoned Pepperidge Farm Stuffing
1/2 cup apple juice
1/3 cup raisins
1/3 lb. apples, peeled, cored & diced (I use 1 large Granny Smith apple)

Apple Glaze:

1/3 cup brown sugar
1/4 cup apple juice

Stuffed Chops:

4 (13 oz.) center-cut rib chops ( 1 1/2 to 2-in. thick) We sometimes use the boneless loin chop as we did when you were here.

Combine all stuffing ingredients together and toss. (Can be made a day ahead).

In saucepan, combine glaze ingredients. Bring to a boil, reduce heat, and simmer 1/2 hour until reduced and thick.

Preheat oven to 350 . Split chops in half by making one cut from meat-side to bone. Leave connected at bone. (Or have butcher make a cut in the middle of the chop for stuffed chops). Stuff each chop with approximately 3/4 cup apple stuffing. Place in baking pan and pour some apple juice in bottom of pan, about 1/4 inch up the side of pan. Cover tightly with foil. Bake approximately 45 minutes. Uncover and brush with glaze every 5 minutes for about 15 minutes. Brush with glaze again just before serving.


MsgID: 08324
Shared by: Judy/AZ
In reply to: ISO: Pork Chops
Board: What's For Dinner? at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Dutch Apple Cake (Mazola Corn Oil)
  • DUTCH APPLE CAKE 4 tart apples 1 1/2 cups sifted flour 1/2 tsp. salt 1 tsp. sugar 1/2 cup Mazola Corn Oil 2 tbsp. milk Streusel (recipe follows) Peel and core apples; cut in eighths. Sift flour, salt and sugar into...
  • Asian Skewered Chicken
  • ASIAN SKEWERED CHICKEN 6 to 8 wooden or metal skewers 1/4 cup soy sauce 3 tablespoons dry white wine 3 tablespoons lemon juice 2 tablespoons vegetable oil 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/4 teas...
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Stuffed Glazed Apple Pork Chops
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!