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Apple and Pecan-Stuffed Pork ChopsPosted on May 2, 2011 by admin-F0RS3
- 44Canadian Pork Loin Chops, at least 1-inch/2.5 cm thick
- 2 tsp10 mLcanola oil, divided
- 11medium onion, finely chopped
- 2 tsp10 mLminced garlic
- 1/4 cup50 mLGranny Smith apple, peeled, cored, and sliced
- 1/2 cup125 mLfresh bread crumbs
- 1/2 cup125 mLchopped pecans
- 1/4 cup50 mLchopped parsley
- 1 Tbsp15 mLchopped fresh sage (or 1 tsp /5 mL dried)
- 1 Tbsp15 mLDijon mustard
With a small sharp knife, cut a small incision horizontally in the fat side of the chop. Work the knife around to make a pocket large enough to accommodate the stuffing. Heat 1 tsp/5 mL oil in a skillet over medium heat; fry onions and garlic until onions are soft. Add diced apple and cook for another minute. In a mixing bowl, combine breadcrumbs, pecans, parsley, sage, mustard and remaining 1 tsp/5 mL oil; add onion mixture and stir well. Divide mixture into four and stuff the chops. Pre-heat grill or barbecue on high; reduce heat to medium. Grill chops on lightly oiled grill over medium heat, turning once, about 12 minutes total. Internal temperature of meat (not stuffing) should register 155-160ºF (68-71ºC). Do not overcook. Remove from heat. Cover loosely and let rest a few minutes before serving.
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