Cider Sauced Stuffed Pork Chops
8
Servings
18
Ingredients
14
Comments
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!
8
Servings
18
Ingredients
14
Comments
Ingredients
- 3 pounds Pork Chops, Boneless
- 1 tablespoon Olive Oil
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 1 tablespoon Butter
- ½ cups slice Leek
- 1 cup peel and dice Apple, Granny Smith
- ½ teaspoons chop Thyme, Fresh
- ½ teaspoons chop Sage, Fresh
- 1 teaspoon mince Garlic, Cloves
- ½ cups cook and dice Bacon
- ⅓ cups chop Walnuts
- ¼ cups Parmesan Cheese, Grated
- 2 cups Apple Cider
- 1 ½ cups Water
- 2 tablespoons Bouillon, Chicken, Granules
- 2 tablespoons Cornstarch
- 2 tablespoons Apple Cider Vinegar
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
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?
- Dry pork chops and coat with olive oil, salt and pepper.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Dry pork chops and coat with olive oil, salt and pepper.
- In a pan over high heat, sear pork chops on each side, but not cooked through. Remove from the pan once seared.
- 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.
- Then using a long thin knife, create a pocket in the side of each chop.
- Stuff approximately 2 Tablespoons of stuffing for each chop. You can add more once all chops have been filled. Place chops onto baking sheet.
- Bake at 350 degrees until 140 temp about 25 minutes.
- Prepare sauce: To your pan add, cider, water and chicken bouillon.
- Bring to a boil and loosen bits from the pan.
- In a smaller bowl, combine cornstarch and vinegar.
- Drizzle into boiling sauce to achieve desired thickness.
- Bring back to a boil then turn on low for about 3 minutes.
- Then pour over chops when complete.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- 1 stuffed pork chop Amount Per Serving
- Calories
- 558
- Total Fat
- 37g
- Saturated Fat
- 12g
- Trans Fat
- 0g
- Cholesterol
- 119mg
- Sodium
- 1034mg
- Total Carbohydrates
- 16g
- Fiber
- 1g
- Sugar
- 8g
- Protein
- 41g
- WW Freestyle
- 16
14 Comments
Join the discussionI’m confused – do you bake them before and after freezing or just after?
Thanks 🙂
You bake them after freezing. Searing before just helps them keep shape while stuffing. But you don’t had to sear at all.
cornucopia in iowa…………..when, what……….do you live in Iowa! Pork chops look yummy especially with my own pig’s chops…okay the farmer I buy from but mine now!!! Have to eat pork in Iowa!! Wish I would have met you here! We live in Iowa!
Karen – I came out for a blogger tour of Iowa in October it was great! I’ll post about it here soon. I live in Colorado 🙂
Hi Kelly,
This looks like a feast, oh my we would just love these Pork Chops and I can hardly wait to try this recipe! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday for the 1st Anniversary Party. Hope you have a good week end and enjoy your new Red Plate!
Miz Helen
Made these today, oh so yummy! Hubby rated it a 5 (out of 5), that’s pretty big! I didn’t sear them and they were great, although I bet searing them would make them and the sauce even better. The little bits of the stuffing that fell out and onto the pan were the best part of cleaning up dinner. 😉 One problem, I didn’t realize until they were in the oven that the butter was probably supposed to be in the stuffing, I added it to finish the sauce, since I didn’t have any pan drippings, and that was good. My pork chops were huge, so I made 6, and only my hubby ate a whole one. Thanks so much for the recipe, it’s a keeper!
I ate these tonight and this is hands down the best meal from the freezer I have ever eaten! YUM! The only problem I have with this recipe is that I had to figure out for myself how to do the stuffing… I cooked the leeks and apples and then added the rest of the ingredients. I didn’t add butter to my stuffing and it was amazing. Thanks for the great recipe!
Made these tonight. Yum.Caveat – the stuffing preparation is missing from this recipe page, but *is* in the recipe card file. You saute/cook the stuffing ingredients (butter through parmesan) just until barely soft/cooked/warmed through. *Then* continue on and stuff into the chops.
I’m in the process of making these! Anyone who has made these care to share how long they baked them? I’m baking 1/2 immediately and freezing the other 1/2. I’m a novice cook and have NO clue how much time to plan… and the thought of constantly checking these yummy bad boys isn’t too appealing 🙂
Hi Julie I hope you like them! As it says in the directions above for same day cooking bake at 350 for about 25-30 minutes.
Oh geesh! Thanks!
If baking from frozen – do I need to thaw first, then back for 30 minutes at 350? That doesn’t seem long enough for frozen stuffed chops. ?
Thaw first in the fridge. Place chops onto the baking sheet. Bake at 350 degrees until 140 temp about 25 minutes. Warm sauce on stovetop until heated through. Then pour over chops when complete.