Ginger-Apple Pork Chops

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    boneless pork loin chops (1 inch thick and 8 oz. each)
  • 1
    teaspoon salt
  • 12
    teaspoon pepper
  • 1
    tablespoon vegetable oil
  • 1
    (21 ounce) can apple pie filling
  • 12
    gingersnaps, crumbled
  • 2
    tablespoons cornstarch
  • 2
    cups unsweetened apple juice
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DIRECTIONS

  • Cut a pocket in each pork chop. Sprinkle with salt and pepper. In a large skillet, brown chops in oil on both sides. Cool for 5 minutes.
  • Combine the pie filling and gingersnaps; stuff some of the mixture into the pocket of each pork chop. Set the remaining mixture aside. Secure pork with toothpicks. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and bake at 350F for 25 - 30 minutes or until a meat thermometer reads 160 degrees. Discard toothpicks.
  • In a small saucepan, combine cornstarch and apple juice until smooth. Stir in the reserved pie filling mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over pork chops.
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