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Stuffed Apple Pork Chops

My family has used apples for many great dishes, including this pork chop recipe from my grandmother that I adapted for two. It uses apples, apple butter and apple cider. My boyfriend loves it served with a baked sweet potato and green salad. —Heather Kenney, Arlington, Virginia
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    2 servings


  • 2 tablespoons apple butter
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 to 3 teaspoons minced fresh rosemary
  • 2 boneless butterflied pork chops (6 ounces each)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large tart apple, chopped
  • 1/3 cup chopped sweet onion
  • 2 tablespoons butter
  • 3/4 cup apple cider or juice


  • In a small bowl, combine the apple butter, vinegar, mustard and rosemary. Flatten pork chops to 1/2-in. thickness; sprinkle with salt and pepper. Brush with apple butter mixture.
  • Combine apple and onion; place over one side of each pork chop. Fold other side of pork over filling and secure with toothpicks.
  • In a small ovenproof skillet, brown chops in butter for 3-4 minutes on each side or until a thermometer reads 145°. Add cider.
  • Bake, uncovered, at 350° for 15-20 minutes or until apples and onions are tender. Remove chops and keep warm. Bring pan juices to a boil; cook until reduced by half. Discard toothpicks. Serve with sauce.
Editor's Note
This recipe was tested with commercially prepared apple butter.
Nutrition Facts
1 each: 440 calories, 17g fat (8g saturated fat), 102mg cholesterol, 1203mg sodium, 40g carbohydrate (31g sugars, 4g fiber), 35g protein.

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