Apple-Stuffed Pork Chops

RECIPE

Yield
8 servings (serving size: 1 pork chop and about 3 tablespoons sauce)

Ingredients
5 tablespoons port or other sweet red wine, divided
2 cups diced peeled Granny Smith apple
2/3 cup chopped pitted dried plums
1/4 cup chopped pistachios
2 tablespoons chopped fresh or 2 teaspoons dried thyme
2 teaspoons brown sugar
8 (6-ounce) lean bone-in center-cut pork chops (about 3/4 inch thick), trimmed
1 teaspoon salt, divided
1/2 teaspoon black pepper
Cooking spray
3 tablespoons all-purpose flour
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

Preparation
Combine 2 tablespoons port, apple, and next 4 ingredients (apple through sugar), stirring well.

Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup apple mixture into each pocket. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add 4 pork chops. Cook 7 minutes on each side or until done. Remove pork from pan; keep warm. Repeat procedure with remaining pork.

Combine 1/2 teaspoon salt and flour in a medium bowl, stirring with a whisk. Gradually add 3 tablespoons port and broth, stirring with a whisk. Add mixture to pan, scraping pan to loosen browned bits. Bring to a simmer over low heat; cook 5 minutes or until thick, stirring constantly. Serve sauce with pork.

Nutritional Information
Calories:242 (29% from fat)
Fat:7.7g (sat 2.3g,mono 3.5g,poly 1g)
Protein:23.6g
Carbohydrate:18.5g
Fiber:2g
Cholesterol:58mg
Iron:1.4mg
Sodium:429mg
Calcium:44mg

German cooking@home
by cooking mania

Pork Chops with Fresh Green and Red Cabbage

Yield
Makes 4 servings

Ingredients
1/2 teaspoon fennel seeds
1 1/2 teaspoons caraway seeds
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
4 bone-in center-cut pork chops, each about 1 in. thick (about 2 1/4 lbs. total)
1/4 pound thick-cut bacon, cut crosswise into 1/4-in. slices
2 cups shredded green cabbage
2 cups shredded red cabbage
1 tablespoon sherry vinegar or cider vinegar

Preparation
1. Combine fennel seeds, 1 tsp. caraway seeds, salt, and pepper in a mortar (see Notes) and coarsely crush with pestle. Sprinkle mixture over pork chops and set chops aside.

2. In a large frying pan over medium-high heat, cook bacon until browned and crisp, about 7 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

3. Add pork chops to pan and cook, turning once, until browned on both sides and cooked through (cut into center to check), about 8 minutes total. Transfer pork chops to a rimmed plate and tent with foil to keep warm.

4. Add cabbage to pan and cook, stirring frequently, until cabbage is wilted, about 3 minutes. Stir in remaining 1/2 tsp. caraway seeds, the vinegar, and bacon; cook 2 minutes.

5. Pile cabbage on a platter and arrange pork chops on top. Pour on any accumulated pork juices and serve immediately.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:516 (66% from fat)
Protein:37g
Fat:38g (sat 13)
Carbohydrate:4.7g
Fiber:2g
Sodium:674mg
Cholesterol:132mg

German cooking@home
by cooking mania