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Harvest Pork Chops

American.foodie's picture
Harvest pork chops is a vegetables and pork chops recipe. The pork chops are stuffed with a herbed breadcrumb, apple and carrots filling and skillet cooked before roasting them in the oven to finish. Served with a fruity apple juice and onion soup sauce, it can be served with rice.
Ingredients
  Shredded carrot 1 Cup (16 tbs)
  Apple 1 Small, cored and chopped
  Dry bread crumbs 1⁄4 Cup (4 tbs) (Fine Crumbs)
  Dried thyme leaves 1⁄4 Teaspoon, crushed
  Onion soup mix 1 (1 Pouch Onion Soup and Recipe Mix)
  Pork loin chops 4 , each cut 1 inch thick (Loin Rib Chops)
  Vegetable oil 1 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  All purpose flour 1 Tablespoon
  Apple juice 3⁄4 Cup (12 tbs)
Directions

1 .To make filling: In medium bowl, stir together carrots, apple, bread crumbs, thyme and 2 tablespoons of the soup mix; mix well.
2. With knife, trim and discard excess fat from edges of pork chops. Make a pocket in each chop by cutting horizontally through each chop almost to the bone. Stuff filling into pockets; secure with toothpicks if needed.
3. In 10-inch ovensafe skillet over medium-high heat, cook pork chops in oil until browned on both sides,
4. Cover skillet; bake at 350 F. 45 minutes or until chops are fork-tender. Transfer chops to serving platter; keep warm. Skim fat from liquid in skillet.
5. In small bowl, whisk water into flour until smooth; stir into iskillet along with apple juice and remaining soup mix. Over medium-high heat, heat to boiling, stirring constantly.
6. Reduce heat to low; simmer, uncovered, 5 minutes, stirring occasionally. Serve over pork chops.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Pork

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