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.
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- 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.
- 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.