Pork Chops Stuffed With Apples and Pears

Applesauce is the classic partner for pork chops, and this recipe makes good use of the pairing.

In this imaginative dish, the apples are combined with pears to make a high-fiber, fat-free stuffing. Apple juice is placed in the roasting pan to keep the meat moist while it cooks and to infuse the meat with apple flavor from both inside and out. Use a tart apple, such as a Granny Smith, in the stuffing for the best flavor. Sage adds a light, spicy bite to the fruit stuffing.

Prep time: 20 minutes
Cooking time: 1 1/2 hours

You Will Need
2 teaspoons olive or canola oil
2 leeks or 1 small onion, trimmed and sliced
2 tart apples, peeled, cored and diced
1 ripe pear, cored and diced
1/2 teaspoon dried sage
3/4 cup unsweetened apple juice
1/4 cup chicken stock
1/2 teaspoon finely grated orange zest
6 pork loin chops with bone, 1 inch thick (about 8 ounces each)
vegetable oil cooking spray

What to Do
1. Preheat the oven to 350°F. In a saucepan, heat the oil over moderate heat. Add the leeks and sauté 3 to 4 minutes or until softened and lightly browned. Add the apples, pear and sage; sauté about 3 minutes longer. Stir in 1/2 cup apple juice and the stock, bring to a boil, reduce heat and simmer, uncovered, about 2 minutes or until the fruit is slightly soft.

2. Drain the fruit mixture, reserving the liquid in the saucepan. Allow the fruit to cool slightly. Stir the orange zest into the fruit mixture.

3. Using a sharp knife, trim all the fat from the pork chops. Make a horizontal slit into the side of each chop until the knife blade reaches the bone. Move the knife back and forth to make a pocket about 3 inches long, taking care not to go through to the outside of the meat at any point. With a teaspoon, stuff the fruit mixture into the pockets.

4. Coat a nonstick pan with vegetable oil cooking spray, add 3 chops, and cook on moderately high heat for 2 minutes on each side or until browned. Repeat with second batch.
Caution: Do not use spray near hot burner.

5. Place the stuffed chops in a nonstick roasting pan, add the remaining apple juice and roast about 1 hour or until tender and the internal temperature of the meat is 170°F. Transfer the chops to a platter, cover with aluminum foil and keep them warm.

6. Spoon off most of the fat from the roasting pan. Stir in the reserved fruit poaching liquid and place over moderate heat. Bring to a boil, reduce heat and simmer, stirring to loosen the brown bits on the pan, about 3 minutes or until a rich sauce forms.

Serves: 6

Per serving: Calories 384, Saturated Fat 5 g, Total Fat 15 g, Sodium 133 mg, Cholesterol 113 mg, Protein 40 g, Carbohydrates 21 g, Fiber 3 g

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