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
- Preheat oven to 350 degrees. Toss apple, raisins, and celery in wine and soak for 15 minutes.
- 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.)
- 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.
- 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.