Friday, October 19, 2007

Apple Pecan Stuffed Pork Chops with Cranberry Vinaigrette Salad

2 Boneless Pork Chops, 1 1/2 thick
3 medium sized apples, rinsed, peeled and diced
1 1/2 cups herb flavored croutons
1/2 cup pecans, finely chopped
2 tbsp. oil
2 tbsp. butter
1 tsp. seasoned salt

Preheat oven to 425 degrees. Add oil to skilled. Brown pork chops in skillet on medium heat.. Place pork chops in baking pan. Apply seasoned salt. Bake covered in oven for approximately 35-40 minutes. Make sure to cover the pork chops to keep them moist.

When pork chops have 15 minutes left for cooking, start stuffing. In small saucepan, boil 1 cup water and butter. Add croutons, apples and cinnamon. Stir until very moist. Add more water little by little if necessary. Cover and keep on low heat until pork chops have completed cooking.

When fully cooked, remove pork chops from oven and put on serving plates. Divide a good portion of apple stuffing mixture on top of each pork chop. Sprinkle pecans on top of stuffing. The pecans can be added to the stuffing mixture when cooking if preferred. Serves 2.

Cranberry Vinaigrette Dressing

1/3 cup fresh cranberries
3 tbsp. apple cider vinegar
1/3 cup olive oil
1 1/2 tbsp. water
1 tsp. Honey Dijon mustard
1/2 tsp. minced garlic
1/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. black pepper
3 cups fresh spinach or mixed greens, rinsed.

Add all ingredients to blender. Blend until mixed completely. In medium sized salad bowl, toss greens and dressing together. Divide onto plates with apple pork chops and stuffing. Your entree is now complete.

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