See Also: Glazed Stuffed Pork Chops(recipes)
Apple-Cherry Glazed Pork Chops(recipes)
Vegetable-Stuffed Pork Chops(recipes)
Plantation Pork Chops Pork Chops(recipes)
Honey-Lemon Glazed Veal Chops(recipes)
Tropical Pork Chops(recipes)
Pork Chops Paprikash(recipes)
Jerked Pork Chops(recipes)
Pork and apple chops(recipes)
Smothered Pork Chops(recipes)

Glazed Stuffed Pork Chops (recipes)


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:



2medium cooking apples

3cups prepared cabbage slaw blend

1/4cup raisins

3/4cup apple cider, divided

2tablespoons maple-flavored pancake syrup

4teaspoons spicy brown mustard, divided

2lean pork chops, 1 inch thick (about 6 ounces each)

Nonstick cooking spray

2teaspoons 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.









Nutritional Information:







Serving Size:







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