Ingredients
5
5 servings
- •2 tablespoons butter
- •0.125 yellow onion, minced
- •1 Granny Smith apple - peeled, cored and diced
- •2 stalks celery ribs, finely chopped
- •0.25 cup dried cranberries
- •1 teaspoon kosher salt
- •5 (1 inch thick) boneless pork chops
- •1 cup apple juice
- •1 tablespoon cornstarch
- •2 tablespoons brown sugar
- •1 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a Dutch oven, melt 1 tablespoon butter over medium heat. Add onion and cook until very soft and beginning to brown. Remove from the heat. Stir in apple, celery, and dried cranberries. Season with salt.
- Lay each chop flat on cutting board. With a sharp knife held parallel to the board, cut a pocket in each chop, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
- Melt remaining 1 tablespoon butter in the Dutch oven over medium heat. Pan-fry chops in butter for 2 minutes on each side. Remove from the heat.
- Cover the Dutch oven and place into the preheated oven. Bake for 45 minutes.
- Transfer chops from the Dutch oven to a plate and cover with foil. Return the Dutch to the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into the Dutch oven. Cook, stirring frequently, until liquid is reduced by half. Season to taste with black pepper. Serve apple glaze over pork chops.
Nutritional Facts
Per 5 servings
- Calories: 314
- Carbohydrate: 22g
- Fat: 15g
- Fiber: 1g
- Protein: 23g
- Sugar: 18g
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