Pork chops are rolled around apple and cheese before cooking on the stovetop. This is a great autumn dish that is wonderful served with brown rice.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, toss together the Cheddar cheese and apple. Lay out the pork chops and spread a thin layer of the cheese mixture on top of each one. Roll them up and secure with toothpicks.

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  • Heat the oil in a large skillet over medium-high heat. Quickly brown the outsides of the chops, then pour in the vinegar and water. Reduce heat to low, cover and cook for about 30 minutes.

  • Mix the flour with a small amount of the liquid from the chops. Stir into the skillet until completely dissolved, then simmer for a few minutes, stirring constantly, to make a quick gravy.

Nutrition Facts

321.1 calories; 20.1 g protein; 7.5 g carbohydrates; 66.7 mg cholesterol; 231.6 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2008
Very tasty. I didn't have red wine vinegar so I used red wine and basalmic vinegar instead. Might try it with chicken breasts too. Read More
(8)

Most helpful critical review

Rating: 1 stars
04/30/2008
This was not to our liking at all. We wasted a pound of very nice pork on this and could not eat it. What the hey? Read More
(5)
8 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
03/28/2008
Very tasty. I didn't have red wine vinegar so I used red wine and basalmic vinegar instead. Might try it with chicken breasts too. Read More
(8)
Rating: 5 stars
03/28/2008
Very tasty. I didn't have red wine vinegar so I used red wine and basalmic vinegar instead. Might try it with chicken breasts too. Read More
(8)
Rating: 2 stars
04/03/2008
My husband and I were totally unimpressed by this. It doesn't have very much flavor except the red wine vinegar. Maybe with more cheese and some salt and pepper or something... I won't be making it again. Read More
(5)
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Rating: 1 stars
04/30/2008
This was not to our liking at all. We wasted a pound of very nice pork on this and could not eat it. What the hey? Read More
(5)
Rating: 4 stars
04/01/2008
Kudos to this recipe for being full of flavor. You need to like red wine vinegar to like this! I ended up making 3 pork chops because I had a lot of the apple and cheese mixture. However that is likely my fault because I didn't measure anything and just dumped. Anyway so I increased the sauce by 1/2 to accommodate for that change. I thought that it was a bit difficult to wrap the pork chops around the mixture and bf was cranky about the toothpicks in the pork. I didn't chop the apple very finely; I'd recommend doing so or maybe even making an apple pesto in the food processor. Bf thought they'd be better with sweeter apples. Thanks for the recipe. Read More
(4)
Rating: 1 stars
04/24/2012
I should have known better then to try this. Anytime you 'boil' meat in a liquid it makes it tough and tasteless. My DH and I both did not care for this at all. Read More
(2)
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Rating: 5 stars
11/05/2012
Great recipe although with some modifications. Used a tomato garlic cheddar rather than regular cheddar. Browned the pork loin then covered and let cook without adding the vinegar or water (and without making a gravy at the end). We chose to reserve some of the apple to marinate with red onion and champagne vinegar with a touch of apple cider vinegar. After the pork loin was finished we added the apple/onion mixture to the pan to deglaze and added some steamed kale. Reserved a bit of uncooked apple and shredded cheese to top the pork loin and apple/onion/kale mix once done. Great flavors together thanks so much for posting this recipe. Read More
Rating: 4 stars
03/07/2015
There's a few tricks to this meal that we've figured out over cooking it dozens of times. First use pork tenderloin. It's much better less tough and more flavorful you get 2 servings per 1/2 a tenderloin (they usually come cut lengthwise). Second reduce cooking time in half. All you need is 15 minutes for it to be done properly. Third ditch the toothpicks. Use roasting twine and tie up the meat once rolled. Also red wine is a good hack instead of vinegar if you don't have red wine vinegar. Read More