Serve this family-friendly pork dish when apples are in peak season during the fall.
Yield: 4 servings Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Difficulty Rating:
Nutritional Highlights: The apples and spinach featured in this recipe provide lots of cancer-fighting antioxidant power. Recipe Created By: U.S. Apple Association
2 medium-sized tart apples
1 cup fresh spinach, finely chopped or 1 package frozen chopped spinach, thawed and squeezed dry
⅓ cup dried cranberries, chopped
4 tablespoons apple juice, divided
4 boneless pork loin chops, 1-inch thick
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil
2 tablespoons butter Instructions
Peel and chop 1 apple; leaving peel on second apple, thinly slice.
To prepare stuffing: In small bowl, mix chopped apple, spinach, cranberries and 1 tablespoon of the apple juice; toss to combine.
With very sharp knife, cut crosswise into each chop to form a pocket, taking care not to cut through.
Stuff each chop with ¼ cup of the stuffing. Season chops with salt and pepper.
In very large skillet, heat olive oil over medium-high heat. Add pork chops; cook until well browned, about 7 minutes per side. Remove to platter; cover to keep warm.
In skillet, heat butter over medium-high heat. Add sliced apples and remaining 3 tablespoons apple juice; cook until apples begin to soften, about 5 minutes. Serve with chops.
Recipe From: Farm Flavor - www.farmflavor.com
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