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Apple Stuffed Pork Loin Chops

Course Main dishes, Pork
Servings 6 to 12 small servings

Ingredients

  • 6 1-inch thick cut pork loin chops (8 oz each)
  • 1 1/2 cups breadcrumbs fine dry
  • 3/4 tsp sage dried
  • 1/4 tsp cinnamon
  • 1 large apple Granny Smith, cored, peeled and processed with Cone #3
  • 14 cup dried cranberries
  • 1/2 cup orange juice
  • 1/4 cup water
  • black pepper fresh ground
  • 6 tbs. orange marmalade

Instructions

  • Preheat electric skillet to 350°F/180°C.
  • To prepare pork chops, trim all visible fat and cut a pocket horizontally through one long side of each pork chop for stuffing. The pocket should be as deep as possible without cutting all the way through the opposite end or short sides of the pork chop.
  • Combine next 7 ingredients (breadcrumbs through water) in a medium mixing bowl. Stuff approximately ½ cup mixture into each pork chop. Sprinkle both sides of each pork chop with fresh ground black pepper.
  • Place pork chops in electric skillet. Cover and cook on one side for 5 minutes. Porkchop will stick but will loosen as it browns. Turn, cover and cook another 5 minutes
  • Reduced heat to 275°F/135°C. Continue to cook, covered, another 15 minutes, turning once or more until pork chops reach an internal temperature of 160°F/71°C.
  • Spread 1 tablespoon orange marmalade over each pork chop before serving.

Notes

If fewer portions are desired, individual stuffed pork chops can be individually wrapped tightly in plastic wrap and frozen before cooking. Use within 2 - 3 months.