Apple and Spinach-Stuffed Pork Chops with Mustard Wine Sauce
Apple and Spinach-Stuffed Pork Chops with Mustard Wine Sauce
2 tablespoons olive oil
1 small red onion, chopped
1 Rainier Fruit* Fuji apple, unpeeled, cored and cut into 1/2-inch pieces
1 large clove garlic, minced
3 cups lightly packed fresh baby spinach leaves (about 3 ounces)
1/2 cup prepared sauerkraut, drained
Four 3/4-inch-thick center cut, bone-in pork loin chops (about 8 ounces each)
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons all-purpose flour
1 1/2 teaspoons ground turmeric
1 teaspoon caraway seeds
1 tablespoon Dijon mustard
1/2 cup fruity white wine, such as Riesling
1 1/4 cups low-sodium chicken broth
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
Add the apple and cook, stirring, until tender, about 4 minutes. Add the garlic and spinach and continue to cook until the spinach is just wilted, about 2 minutes.
Stir in the sauerkraut until well combined. Transfer to a bowl and allow to cool.
Slice each pork chop horizontally to the bone, making a pocket for the stuffing.
Stuff the spinach-apple mixture into the pockets, skewering to close with tooth-picks, if necessary. Season the outside of the chops with salt and black pepper.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the pork chops and cook until just cooked through, 3 to 4 minutes per side.
Transfer to a plate and tent with foil to keep warm.
Add the flour to the skillet and cook, stirring constantly, until a shade darker, about 1 minute. Add the turmeric and caraway and cook, stirring, 1 minute more.
Whisk in the mustard, wine, and broth and simmer, whisking occasionally, until reduced and thickened, about 5 minutes.
Pour the mustard sauce over the pork and serve. Makes 4 servings.
Nutritional information: Each serving has 430 calories, 16 g total fat, 53 g protein, 13 g carbohydrates, 3 g fiber, 155 mg cholesterol, 530 mg sodium.
* Brands may vary by region; substitute a similar product.
2 tablespoons olive oil
1 small red onion, chopped
1 Rainier Fruit* Fuji apple, unpeeled, cored and cut into 1/2-inch pieces
1 large clove garlic, minced
3 cups lightly packed fresh baby spinach leaves (about 3 ounces)
1/2 cup prepared sauerkraut, drained
Four 3/4-inch-thick center cut, bone-in pork loin chops (about 8 ounces each)
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons all-purpose flour
1 1/2 teaspoons ground turmeric
1 teaspoon caraway seeds
1 tablespoon Dijon mustard
1/2 cup fruity white wine, such as Riesling
1 1/4 cups low-sodium chicken broth
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
Add the onion and cook, stirring occasionally, until softened, about 3 minutes.
Add the apple and cook, stirring, until tender, about 4 minutes. Add the garlic and spinach and continue to cook until the spinach is just wilted, about 2 minutes.
Stir in the sauerkraut until well combined. Transfer to a bowl and allow to cool.
Slice each pork chop horizontally to the bone, making a pocket for the stuffing.
Stuff the spinach-apple mixture into the pockets, skewering to close with tooth-picks, if necessary. Season the outside of the chops with salt and black pepper.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the pork chops and cook until just cooked through, 3 to 4 minutes per side.
Transfer to a plate and tent with foil to keep warm.
Add the flour to the skillet and cook, stirring constantly, until a shade darker, about 1 minute. Add the turmeric and caraway and cook, stirring, 1 minute more.
Whisk in the mustard, wine, and broth and simmer, whisking occasionally, until reduced and thickened, about 5 minutes.
Pour the mustard sauce over the pork and serve. Makes 4 servings.
Nutritional information: Each serving has 430 calories, 16 g total fat, 53 g protein, 13 g carbohydrates, 3 g fiber, 155 mg cholesterol, 530 mg sodium.
* Brands may vary by region; substitute a similar product.
Apple and Spinach-Stuffed Pork Chops with Mustard Wine Sauce
Reviewed by Unknown
on
2/29/2020
Rating:
Reviewed by Unknown
on
2/29/2020
Rating:
