Apple, Cranberry & Pecan Stuffing Pork Chop Rollups
For the Stuffing:
2 Tbsp. Butter
2 Garlic Cloves, Minced
1/4 C. Yellow Onion, Chopped
1/2 C. Apples, Cubed
1 Tbsp. Craisins (Can sub in Raisins)
1 Tbsp. Pecans, Chopped
1/2 Tsp. Salt
1 Tsp. Fresh Rosemary
2 Slices of Whole Wheat Bread, Left to dry overnight and Cubed
2 Tbsp. Chicken Stock
Saute garlic and onion in butter for 4 minutes. Add Apples, craisins, pecans, rosemary and salt. Let saute for another few minutes before adding bread pieces and stock. Mix well.
For the Pork Chops:
5-6 Thin Pork Chops
Salt
Pepper
2 Tbsp. Butter, cut in to four slices
Preheat oven to 350 degrees. Coat both sides of pork with salt and pepper. Place butter in to four corners of an oven safe pan. Take a generous amount of stuffing and place on each pork chop. Roll up tightly and place in pan. Cook for 30 minutes. Serve with any extra stuffing mix.
2 Tbsp. Butter
2 Garlic Cloves, Minced
1/4 C. Yellow Onion, Chopped
1/2 C. Apples, Cubed
1 Tbsp. Craisins (Can sub in Raisins)
1 Tbsp. Pecans, Chopped
1/2 Tsp. Salt
1 Tsp. Fresh Rosemary
2 Slices of Whole Wheat Bread, Left to dry overnight and Cubed
2 Tbsp. Chicken Stock
Saute garlic and onion in butter for 4 minutes. Add Apples, craisins, pecans, rosemary and salt. Let saute for another few minutes before adding bread pieces and stock. Mix well.
For the Pork Chops:
5-6 Thin Pork Chops
Salt
Pepper
2 Tbsp. Butter, cut in to four slices
Preheat oven to 350 degrees. Coat both sides of pork with salt and pepper. Place butter in to four corners of an oven safe pan. Take a generous amount of stuffing and place on each pork chop. Roll up tightly and place in pan. Cook for 30 minutes. Serve with any extra stuffing mix.
