1) Preheat the oven to 350 degrees F.
2) Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning.
3) In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes.
4) Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper.
5) Stuff each chop with apple mixture and hold together with skewers.
6) In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side.
7) Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times.
8) Remove pork chops from pan and let rest 10 minutes.
9)Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.
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Serving Size: 1 Serving (402g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 537 | ||
Calories from Fat: 272 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.2g | 40 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 162mg | 50 % | |
Sodium 231.1mg | 8 % | |
Potassium 876.9mg | 23 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 19.2g | ||
Protein 44.8g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 537
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