Thursday, October 30, 2014

Stuffed Pork Chops and Polenta

Thank goodness two of our fall favorites are low in potassium and phosphorus for a renal diet: pork and apples!  This recipe turned out to be pretty tasty, even minus any salt.  Of course, if you are not on a low sodium diet, feel free to season with salt.

Stuffed Pork Chops


  • 3 tablespoons chopped onion
  • 2 medium Haralson apples, diced finely (or other hard and tart apple)
  • 2 teaspoons minced parsley
  • 1/8 teaspoon pepper
  • 1/8 teaspoon caraway seeds
  • 4 pork chops (I used boneless)
  • In a pan with a tablespoon of butter saute apples, onion, and caraway until tender.  Remove from heat and add in parsley and a little pepper (and salt if you can have it).
  • Cut a pocket in each chop by making a horizontal slit through the meat, but don't puncture the other sides.  
  • Heat a large pan with 1 tablespoon of oil over medium-high heat.  Preheat the oven to 350 degrees.
  • Stuff each pork chop with the apple mixture and secure closed with two toothpicks each. Season with pepper (and salt, if you can).
  • Searing each side of the pork chop in the oil, about 2-3 minutes a side.
  • Transfer pork chops to a baking dish if your pan can't go in the oven.  Bake at 350 for about 15-20 minutes.  Use a meat thermometer and take the pork chops out of the oven when it reads 145 degrees.
  • Cover with foil and let rest at least 5 minutes.  Remove toothpicks and enjoy!
I served them with polenta sprinkled with a little bit of Parmesan, and green beans.  

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