Season's Best Stuffed Pork Chops

Season's Best Stuffed Pork Chops
Recipe from

9 ingredients

Add these thick-cut Iowa chops filled with apple-bread stuffing to your holiday menu.

Prep Time: 35 mins
Total Time: 1 hr 10 mins
Servings: 4 servings

3/4 cup finely chopped celery 1/4 cup finely chopped onion1/4 cup butter4 cups 1/2-inch dry bread cubes* (any bread except rye) 1 small apple, peeled, cored, and shredded (1/2 cup)1/8 teaspoon salt 1/8 teaspoon ground cinnamonDash ground nutmegDash ground clovesDash pepper 1/4 cup apple juice3 to 4 tablespoons chicken broth4 pork loin rib chops, cut 1-1/4-inches thick 2 tablespoons butter or margarine
1 For the stuffing, in a large skillet, cook celery and onion in the 1/4 cup butter for 3 to 5 minutes or until tender.
2 In a large bowl, combine bread cubes, apple, salt, cinnamon, nutmeg, cloves, pepper, and cooked vegetables. Toss to mix. Add the apple juice and enough broth to moisten; toss gently until combined.
3 Cut a pocket in each chop from the fat side almost to the bone. Spoon stuffing mixture into each pocket. If necessary, secure the pockets with wooden toothpicks. (Place any remaining stuffing in a small casserole and place in oven during the last 20 minutes of baking or until heated through.)
4 In the same large skillet, brown stuffed chops on both sides in the 2 tablespoons butter. Transfer the chops to a large baking pan or dish. Bake, uncovered, in 375 degree F oven for 35 to 45 minutes or until juices run clear. Makes 4 servings.

To make dry bread cubes, cut bread into 1/2-inch cubes. (You'll need 6 to 7 slices of bread for 4 cups dry cubes.) Spread in a single layer in a shallow baking pan. Bake in a 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool. The bread will continue to dry and crisp as it cools.

Nutrition Facts
Calories 458, Total Fat 28 g, Cholesterol 107 mg, Sodium 558 mg, Carbohydrate 29 g.
Percent Daily Values are based on a 2,000 calorie diet

Apple-Stuffed Pork Chops

Apple-Stuffed Pork Chops
Recipe from

7 ingredients

Apple wood chips and a simple stuffing flavor these grilled pork chops.

Prep Time: 25 mins
Total Time: 2 hrs
Servings: 4 servings

3 cups apple wood chips 1/4 teaspoon freshly ground black pepper 1/8 teaspoon onion salt or garlic salt 1/8 teaspoon ground cloves1/8 teaspoon ground red pepper (optional) 1/4 pound bulk Italian pork sausage or bulk turkey sausage1 apple, cored and finely chopped1/4 cup chopped onion1/2 cup corn bread stuffing mix2 tablespoons snipped fresh parsley 1 to 2 tablespoons apple juice4 pork loin rib chops, cut 1-1/2 inches thick (about 3 lb. total) Purchased apple butter Grilled sliced apples (optional)
1 At least 1 hour before cooking, soak wood chips in enough water to cover. Drain.
2 For the rub, stir together the black pepper; onion or garlic salt; cloves; and, if desired, red pepper.
3 For stuffing, in a saucepan cook the sausage, apple, and onion for 5 minutes or until sausage is cooked through. Drain fat. Stir in stuffing mix and parsley; add enough of the apple juice to moisten. Remove from heat; set aside until cool.
4 Trim fat from chops. Cut a pocket in each chop by cutting a slit in the meat and working the knife inside to cut almost to bone, keeping original slit small. Spoon stuffing into pockets. If necessary, secure with wooden toothpicks. Sprinkle the rub evenly over both sides of the pork chops; rub into meat.
5 Drain wood chips. Prepare grill for indirect grilling; test for medium heat above the drip pan. Place chops on the lightly oiled grill rack directly over the drip pan.
6 Cover and grill chops for 35 to 40 minutes or until an instant-read thermometer inserted into center reads 165 degree F, turning chops once. Add more wood chips every 15 minutes. Brush with apple butter every few minutes during last half of grilling. If using wooden toothpicks, remove them before serving. Serve with grilled sliced apples, if desired. Makes 4 servings.

Make a double portion of the stuffing mixture and spoon the extra into an ovenproof baking dish lightly coated with nonstick cooking spray. Cover and bake in a preheated 350 degree F oven for 45 minutes. Pass hot stuffing with pork chops.

Nutrition Facts
Calories 448, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 125 mg, Sodium 366 mg, Carbohydrate 21 g, Fiber 2 g, Protein 48 g. Daily Values: Vitamin C 9%.
Percent Daily Values are based on a 2,000 calorie die

Grilled Cornbread Pulled-Pork Sandwiches Recipe

Prep Time: 5 mins
Total Time: 6 hrs 5 mins
Servings: 10 to 12 servings

1 (5-pound) Boston butt 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon mesquite seasoning, such as McCormick Grill Mates 1 recipe Grilled Cornbread (Recipe follows.) 1 recipe White Horseradish Barbecue Sauce (Recipe follows.) Garnish: pickles
Grilled Cornbread
1/2 cup butter, divided2 cups self-rising yellow cornmeal mix* 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh chives 2 tablespoons chopped green onion2 teaspoons minced roasted garlic 1 3/4 cups buttermilk 1 large egg, lightly beaten
White Horseradish Barbecue Sauce
1 1/2 cups mayonnaise1/4 cup apple-cider vinegar 1/4 cup prepared horseradish sauce 1 tablespoon coarsely ground black pepper 1 teaspoon sugar1 teaspoon salt 1 teaspoon minced roasted garlic 1/2 teaspoon ground cayenne pepper
1 Place Boston butt in a slow cooker. Sprinkle with salt, pepper, and mesquite seasoning. Cover and cook on Low until tender, 6 to 8 hours.
2 Pull meat from bone, discarding fat, skin, and bone. Use reserved juices to keep meat moist.
3 Serve on Grilled Cornbread and with White Horseradish Barbecue Sauce. Garnish with pickles, if desired.

Preheat oven to 450 degrees. Place 1/4 cup butter in a 10-inch cast-iron skillet; place skillet in oven to melt butter.
Meanwhile, in a medium bowl, combine cornmeal mix, parsley, chives, onion, and garlic. Add buttermilk and egg, stirring to combine.
Pour melted butter from cast-iron skillet into cornmeal mixture, stirring to combine. Pour cornmeal mixture back into skillet.
Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool in pan for 15 minutes. Remove from pan to a wire rack to cool completely.
Preheat grill to Medium (300 degrees to 350 degrees).
Cut cornbread into desired serving pieces. Slice each piece in half horizontally. Melt remaining butter. Brush cut sides of bread with melted butter.
Grill cornbread, cut side down, until golden brown, 1 to 2 minutes.
*If you do not have self-rising cornmeal mix, just add 2 teaspoons baking powder and 1/2 teaspoon salt for 1 cup cornmeal.

Combine all ingredients in a small bowl, whisking well. Sauce will keep, stored in the refrigerator, for approximately 1 week.

Teriyaki-Orange Chicken

4 ingredients
Rated : 12345by4 peopleRATE

Prepare this healthy dinner recipe ahead, then let it cook in the slow cooker until after work. Serve on brown rice to complete the meal.

Servings: 4 servings

1 16-ounce package frozen loose-pack broccoli, carrots, and water chestnuts2 tablespoons quick-cooking tapioca 1 pound skinless, boneless chicken-breast halves or thighs, cut into 1-inch pieces3/4 cup chicken broth3/4 cup orange juice3 tablespoons orange marmalade 2 tablespoons bottled teriyaki sauce 1 teaspoon dry mustard 2 cups hot cooked brown rice
1 In a 3-1/2 or 4-quart slow cooker, combine frozen vegetables and tapioca. Add chicken pieces.
2 In a small bowl combine chicken broth, orange juice, orange marmalade, teriyaki sauce, and dry mustard. Pour over vegetable-chicken mixture in cooker.
3 Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Serve with hot cooked rice.

Nutrition Facts
Calories 338, Total Fat 3 g, Carbohydrate 46 g, Fiber 5 g, Protein 31 g. Daily Values: Calcium 0%.
Percent Daily Values are based on a 2,000 calorie diet

Baby Greens with a Warm Gorgonzola Dressing

Prep Time:
20 Min Cook Time:
10 Min Ready In:
30 Min
Servings (Help)


Original Recipe Yield 6 servings

4 slices bacon
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

Five Minute Ice Cream

Prep Time:
5 Min Ready In:
5 Min
Servings (Help)


Original Recipe Yield 4 Servings

1 (10 ounce) package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream

Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
Nutritional Information


Serving Size 1/4 of a recipe
Servings Per Recipe 4
Amount Per Serving
Calories 258
Calories from Fat 133
% Daily Value *
Total Fat 14.8g 23 %
Saturated Fat 9.1g 46 %
Cholesterol 54mg 18 %
Sodium 16mg < 1 %
Potassium 134mg 4 %
Total Carbohydrates 32.5g 10 %
Dietary Fiber 1.5g 6 %
Protein 1.1g 2 %
Sugars 28.2g
Vitamin A 12 %
Vitamin C 48 %
Calcium 5 %
Iron 5 %
Thiamin 2 %
Niacin 4 %
Vitamin B6 2 %
Magnesium 4 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

different pretzle links

craft links and jewelry links