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4 servings, 1/4 recipe (344 g) each
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Use small narrow-bladed sharp knife to carefully cut pocket in rounded side of each chop, being careful to not cut all of the way through to opposite side of chop. Don't panic if it isn't perfect looking, it won't affect the flavour at all.
For added colour, prepare as directed substituting 1 red cooking apple, such as McIntosh or Empire, for 1 of the Granny Smith apples. Core both apples, cut 2 (1/4-inch-thick) rings from each apple, then chop remaining apples and use as directed.
Substitute bone-in pork chops without the pockets cut for stuffing. Spoon all the stuffing mixture into baking dish; top with chops and continue as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Next time I make this I will double the sauce and leave out the apple on top of pork chop. Apple in dressing is fine for us.
This is EASY and tastes great. The next time I make it I will put the apple slices in the pork chops. Yummy