Craving something salty, sweet and tangy! This is your dish. These pork chops are stuffed with apples and cranberries, leaving this dish to fully represent the Fall season. This meal is low complex carbs and perfect balance of veggies and protein. I suppose I am getting excited for Thanksgiving. This is perhaps why I am stuffing pork chops in preparation for that big turkey! Hope you enjoy these lovely chops!!
Healthy Tidbits: High in Selenium, Thiamin and Vitamin A
Servings: 4 Size: 1 chop Calories: 185 Fat: 5.8g Carbs: 15.3g Fiber: 2.5g Protein: 20.1g Sugar: 10g Sodium: 280mg
- 4 lean center cut pork loin chops
- 1/2 granny smith apple
- 1/4 cup feta cheese
- 1/4 cup Craisins, Dried cranberries
- 1 small onion about 1/4 cup
- 2 carrots diced
- 2 cloves garlic
- 1 stalk swiss chard or some spinach
- salt to taste
- pepper to taste
- red pepper flakes to taste
Saute onion until translucent. I use a dry pan and add a little bit of water like a tbsp. when pan starts to turn brown. Next, add garlic and carrots. After that cooks for 5 mins add spinach/chard and cook until soft. Transfer mixture to a bowl. Add cranberries, apples and cheese. Salt pepper to taste. Butterfly pork chops only half way to create a pocket. Add mixture until overflowing. Season chops with salt, pepper and red pepper flakes. Bake in a 350 oven for 15 mins or until chops are white and juice is clear. I served mine over a spinach salad with topped with same ingredients found in the pork chops. Yum, Yum!