The types of nuts and fruits normally combine very well through pork dishes, so it is a very simple variety in stuffed pork loin chops the fact that incorporate that great essence. They keep very well in your refrigerator, so can be prepared ahead for a convenient meals when prep time may very well be short.

Ingredients:
2 boneless, thick-cut pork loin chops
2 slices whole-wheat toast, crumbled fine
2 medium-sized tart apples, chopped small
container cashew nuts, chopped
mug finely chopped sweet yellowish onion
1 teaspoon butter
1/3 mug chicken broth
1 crunch of nutmeg
salt, spice up, and garlic powder that will sprinkle

Directions:
Pre-heat cookware to 325 degrees.

In a mid-sized skillet, saute' the yellow onion and cashews on the teaspoon of butter through medium heat.

Add the actual chopped apples, crumbled toasted bread, and chicken broth.

Season flippantly with salt, pepper, together with nutmeg, cook over very low heat until apples come to be soft, about ten short minutes.

Using a particularly sharp knife (a filet cutting knife works very well), slice a pocket in to the pork chops by cutting into center of each chop lengthwise, being careful to only cut in from a side.

Fill every single pork chop with filling, pressing it in tightly to your thickness of about 2 long.

Place stuffed chops right into a shallow baking dish, spread lightly with salt, spice up, and garlic powder, and cover having a lid or foil.

Bake covered inside of a 325 degree oven with regard to 40 minutes, basting occasionally as juices form on the pan.

Technically this specific recipe serves two, but stuffed pork chops is quite large and so may be split in half to help you serve two per chicken chop.


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