Apple & Sausage-Stuffed Pork Chops with Green Beans, Onion & Sweet Red Peppers

Apple & Sausage-Stuffed Pork Chops with Green Beans, Onion & Sweet Red Peppers
If you are looking for a new recipe to jazz up your dinner routine, then this sausage and apple stuffed pork chops will do just that. An additional bonus is that the vegetables are roasted in the same pan. Delicious.
Source:
Serves: serves 4
Cook time: 
Total time: 
Ingredients
  • 4 ½ -in. Thick loin pork chops (each about .)
  • 4 cups apple juice
  • 1 cup distilled white vinegar
  • 1 lb. Fresh pork sausage, ground and removed from casing
  • 1 apple, peeled and finely diced
  • 1 lb. Green beans, trimmed
  • 1 red pepper, core removed and thinly sliced
  • 1 medium onion, sliced
  • 2 tbsp. Hickory smoked salt
  • ½ cup barbecue sauce
  • Salt and Pepper
Directions
  1. Place the pork chops in a large sealable bag, then pour in the apple juice and vinegar. Place in refrigerator and marinate for at least 4 hours, or overnight.
  2. Preheat oven to 375 degrees. Remove the pork chops from the marinade, and discard the marinade. Cut a -long slit about deep in the side of each chop opposite the bone, making a pocket. In a separate bowl, mix sausage, apples and 1 tablespoon of the barbecue sauce.
  3. Stuff the sausage mixture deep into the pocket of each chop. For each pork chop, use 3 toothpicks to close off the pocket and hold the sausage and apple in place. Season both sides of each chop with salt and pepper.
  4. Put the green beans, sweet red pepper and onions in a casserole or baking dish. Place pork chops on top. Brush ½ of the barbecue sauce on the top of the pork chops. Place the pan in the oven, and cook for 30 minutes. Flip, glaze with the barbecue sauce, and cook an additional 20 minutes (or until a thermometer inserted into the thickest part of the chop reads 145 degrees).
  5. Remove the pan from the oven. Transfer the pork chops to a plate and let rest, loosely covered, for 10 minutes. Serve with green beans, peppers and onions.

 

Here’s a video on how to make these pork chops.

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Pan-Roasted Chicken with Lemon-Garlic Green Beans

Pan-Roasted Chicken with Lemon-Garlic Green Beans
(Cuisinart Convection steam oven directions included.) Gluten free. Low Carb, Diabetic Friendly and so simple to make
Source:
Serves: 4 servings
Ingredients
  • ¼ -½ cup olive oil
  • Juice of 2-3 lemons
  • Several cloves of garlic, cut in half (I buy the pre-peeled cloves – they’re so easy! And I put in probably 10-15 because I LOVE to eat them once they roast and get all soft)
  • Salt or seasoned salt & pepper to taste
  • A bunch of green beans (¾ pounds, ends trimmed)
  • 8-12 red baby potatoes, cut into halves)
  • Chicken 8 thighs or 4 breasts, bone-in, skin-on. (About 3 ¼ lbs)
Directions
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. In a medium mixing bowl, whisk together oil, lemon juice, salt, pepper, and garlic cloves.
  3. Add the green beans and potatoes to the oil mixture and toss to coat. Using tongs (salad tongs work great), transfer the veggies to a baking dish (9×13 is good). Potatoes to the outside and green beans on the inside
  4. Using the tongs, swirl each piece of chicken around in the oil mixture before placing on top of the green beans in the baking dish.
  5. If any oil remains, drizzle it on top of the chicken.
  6. Roast for 50 minutes or an internal temp of 180 is reached for the chicken.
Notes
For Cuisinart Convection Steam oven directions
Place the pieces skin up on top of the green beans and the potatoes to the outside on the boiling/steaming rack fit into the baking pan. Put in the oven with the rack in the lower broil position. Set to bake steam at 450° F for 35 minutes or an reach an internal temperature of 180° F

Using actual lemon slices can make this dish bitter the lemon juice solves this problem.

 

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