A new twist on an old favorite, easy to prepare and make without using more than one pan!

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Slice a pocket into the side of each pork chop. Stuff 1 tablespoon of bread crumbs into each pocket. Stuff a few slices of Italian sausage into each pocket. Season the outside of the chops with salt, pepper and steak seasoning.

  • Heat the oil in an oven-proof skillet over medium-high heat. Fry the pork chops in the pan until light brown. Remove chops from the pan and keep warm on a plate. Add the onion and mushrooms to the pan. Cook and stir until tender. Return the chops to the pan and add the apple slices and grape juice. Season with a small amount of salt and pepper.

  • Transfer the skillet to the preheated oven and bake for 1 hour. Serve pork chops with the sauce spooned over them.

Nutrition Facts

398.4 calories; 21.8 g protein; 41.7 g carbohydrates; 46.1 mg cholesterol; 472.1 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/14/2011
I really liked this. Can't believe no one else has reviewed it. The only thing I changed (you all know me) why use grape juice? I used the real thing - a white wine!!! Update; I still can't believe this is so unreviewed. I use at least 2 inch thick Sirloin Chops and I have dropped the steak seasoning and rub sage on the chops. Also I bake about half that time. Take out at 140 degrees. Read More
(8)

Most helpful critical review

Rating: 1 stars
11/14/2009
My husband and I just fixed this. It was a lot of work and in the end not worth the effort. Too many conflicting flavors. The grape juice and apples just didn't fit with the onions and mushrooms. I won't be fixing it again Read More
(4)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/13/2011
I really liked this. Can't believe no one else has reviewed it. The only thing I changed (you all know me) why use grape juice? I used the real thing - a white wine!!! Update; I still can't believe this is so unreviewed. I use at least 2 inch thick Sirloin Chops and I have dropped the steak seasoning and rub sage on the chops. Also I bake about half that time. Take out at 140 degrees. Read More
(8)
Rating: 1 stars
11/14/2009
My husband and I just fixed this. It was a lot of work and in the end not worth the effort. Too many conflicting flavors. The grape juice and apples just didn't fit with the onions and mushrooms. I won't be fixing it again Read More
(4)
Rating: 5 stars
08/17/2011
I had left over white grape juice from canning and this recipe was a great find! We did not stuff the chops. It was a little work but we loved it! My father in-law said the sauce would be great on rice. We Read More
(1)
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Rating: 5 stars
01/12/2015
Excellent! Even with only the barest of items from my barren pantry (dried onions!) this was delicious. Will definitely be adding to my pork chop repertoire. Read More