Pork Stuffed With Apples

Apples are the ideal snack, thanks to their convenient grab-and-go packaging, 4 grams of filling fiber and disease-fighting antioxidants. Apples are a no-brainer in desserts, but they add a crunch and sweet-tart flavor to salads and meat dishes as well. In Kentucky, apple season is big. With more than a dozen orchards scattered across the state, you’ll find popular varieties such as Honeycrisp, Fuji, Rome and Jonagold, a staple at farmers’ markets through October. Experiment outside your apple comfort zone starting now, by punching up your standard pork dish with tart Granny Smiths.

Serves: 4 | Calories per serving: 464


1 Granny Smith apple, peeled and finely chopped

1/4 cup golden raisins

1/4 cup celery, finely sliced

1/4 cup dry white wine

1 Tbsp. butter (or for a healthier version, use two tablespoons of low-sodium vegetable broth)

1 Tbsp. shallots (or sweet onion), finely chopped

Salt and pepper to taste

4 thick-cut, boneless pork chop (or for a healthier version, choose a lean cut of pork, such as New York top loin)

1 Tbsp. oil


  1. Preheat oven to 350 degrees. Toss apple, raisins, and celery in wine and soak for 15 minutes.
  2. Discard wine and set raisins and apple aside. In a large skillet over medium heat, saute shallots/sweet onion and celery in butter and salt until tender. Turn off heat, add shallots/sweet onion and celery to apple mixture and toss well. (Don’t wipe out skillet; you’ll reuse it for browning the chops.)
  3. Slice center of each chop to make a pocket for the stuffing. Insert two tablespoons of apple mixture into each chop. Sprinkle both sides of chops with salt and pepper.
  4. In the same skillet, heat oil over medium-high heat, add chops and brown on both sides. Place chops in a baking pan and cover with foil. Bake for 20 minutes then remove foil and bake until juices are clear and pork reaches 160 degrees internal temperature, about 15 more minutes.


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