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Cider Sauced Stuffed Pork Chops

<p>Pork chops are something we don't eat very often in my house, but after trying these this is a new staple and freezer friendly!</p>
8 Servings Recipe By

Ingredients

  • 3 pounds Pork Chops, Boneless
  • 1 tablespoon Olive Oil
  • 1/2 teaspoons Salt
  • 1/2 teaspoons Black Pepper
  • 1 tablespoon Butter
  • 1/2 cups slice Leek
  • 1 cup peel and dice Apple, Granny Smith
  • 1/2 teaspoons chop Thyme, Fresh
  • 1/2 teaspoons chop Sage, Fresh
  • 1 teaspoon mince Garlic, Cloves
  • 1/2 cups cook and dice Bacon
  • 1/3 cups chop Walnuts
  • 1/4 cups Parmesan Cheese, Grated
  • 2 cups Apple Cider
  • 1 1/2 cups Water
  • 2 tablespoons Bouillon, Chicken, Granules
  • 2 tablespoons Cornstarch
  • 2 tablespoons Apple Cider Vinegar

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed pork chop
  • 558 Calories
  • 37g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 119mg Cholesterol
  • 1034mg Sodium
  • 16g Total Carb
  • 1g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 41g Protein
  • 16 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Dry pork chops and coat with olive oil, salt and pepper.
  2. In a pan over high heat, sear pork chops on each side, but not cooked through. Remove from the pan once seared.
  3. To prepare stuffing, saute butter, leeks, apples, thyme, sage, garlic, bacon, walnuts and parmesan cheese in a skillet over med-high heat until warmed through.
  4. Then using a long thin knife, create a pocket in the side of each chop.
  5. Stuff approximately 2 Tablespoons of stuffing for each chop. You can add more once all chops have been filled. Place chops onto baking sheet.
  6. Bake at 350 degrees until 140 temp about 25 minutes.
  7. Prepare sauce: To your pan add, cider, water and chicken bouillon.
  8. Bring to a boil and loosen bits from the pan.
  9. In a smaller bowl, combine cornstarch and vinegar.
  10. Drizzle into boiling sauce to achieve desired thickness.
  11. Bring back to a boil then turn on low for about 3 minutes.
  12. Then pour over chops when complete.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Dry pork chops and coat with olive oil, salt and pepper.
  2. In a pan over high heat, sear pork chops on each side, but not cooked through. Remove from the pan once seared.
  3. To prepare stuffing, saute butter, leeks, apples, thyme, sage, garlic, bacon, walnuts and parmesan cheese in a skillet over med-high heat until warmed through.
  4. Then using a long thin knife, create a pocket in the side of each chop.
  5. Stuff approximately 2 Tablespoons of stuffing for each chop. You can add more once all chops have been filled.
  6. Divide pork chops among indicated number of gallon freezer bags.
  7. Prepare sauce: To your pan add, cider, water and chicken bouillon.
  8. Bring to a boil and loosen bits from the pan.
  9. In a smaller bowl, combine cornstarch and vinegar.
  10. Drizzle into boiling sauce to achieve desired thickness.
  11. Bring back to a boil then turn on low for about 3 minutes.
  12. Let cool completely.
  13. Divide among quart size freezer bags.
  14. Keep both bags together with tape or rubber bands and affix labels.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Place chops onto baking sheet.
  3. Bake at 350 degrees until 140 temp about 25 minutes.
  4. Warm sauce on stovetop until heated through.
  5. Then pour over chops when complete.

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