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Description

Autumn-inspired stuffing of apple and sage fills these roasted chops, which are served with cinnamon and orange-scented sauce. Serve chops with sauce, roasted potato wedges, Apple Raisin Pecan Stuffing, buttered broccoli and warm dinner rolls.

Ingredients

  • 2 bone-in ribeye pork chops (1 1/4-inches thick)
  • 2 tablespoons onions (minced)
  • 2 tablespoons butter (divided)
  • 1/2 cup bread crumbs (soft)
  • 1/3 cup apples (diced)
  • 2 tablespoons orange juice (divided)
  • 1/8 teaspoon dried sage
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons corn starch
  • 1/8 teaspoon ground cinnamon
  • 2/3 cup apple juice
  • 2 tablespoons raisins
  • 2 teaspoons orange zest (grated)

Directions

  1. Heat oven to 425 degrees F. Cut an opening in each chop from the rib side, widening the pocket without cutting through to the other side of the chop; set aside. For stuffing, in a medium saucepan cook onion in 1 tablespoon butter over medium heat until tender, stirring, about 2-3 minutes. Remove from heat; stir in breadcrumbs, apple, 1 tablespoon orange juice, sage and pepper. Fill pocket of each chop with an equal amount of stuffing, place in a shallow baking dish, brush with remaining tablespoon orange juice. Roast for 20-30 minutes or until internal temperature on a thermometer reads 145 degrees F, allow to rest 5 minutes.
  2. Meanwhile for sauce, in a small saucepan melt remaining tablespoon butter, stir in cornstarch and cinnamon; whisk in apple juice. Add raisins and orange zest. Cook, stirring, over medium heat until thickened and bubbly. Serve over chops.
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