Apple Glazed Stuffed Pork Chops - KATV - Breaking News, Weather and Razorback Sports

Apple Glazed Stuffed Pork Chops

  • RecipesMore>>

  • Marc Haynes' Loaded Creamed Potatoes

    Marc Haynes' Loaded Creamed Potatoes

    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

    Almond Horse Shoe Cookies

    Saturday, April 12 2014 11:44 AM EDT2014-04-12 15:44:41 GMT
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Zach Pullam of Capital Bar and Grill makes pimiento cheese

    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>
Recipe from Bob Pope of OH

Ingredients:

  • 6 slices bacon, chopped
  • 1 cup sliced leeks
  • ¼ cup dry white wine
  • ½ teaspoon thyme
  • Dash of salt
  • Dash of pepper
  • ¼ cup apple jelly
  • ¼ cup Dijon-style mustard
  • 4 boneless pork loin chops

Directions:

In a large skillet, cook bacon over medium-high heat until crisp.  Remove with a slotted spoon and drain onto paper towels. Keep 2 teaspoons' worth of drippings in skillet. Cook leeks in drippings for 3 to 4 minutes or until almost tender. Add the wine, thyme, salt, and pepper.  Cook and stir until liquid is evaporated.  Remove from heat.  Stir in cooked bacon.  For glaze, stir together the apple jelly and mustard; set aside. Trim fat from chops. Make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets with chops. If necessary, secure with wooden toothpicks. Sprinkle with additional salt and pepper.  Place chops on rack of an uncovered grill directly over medium coals.  Grill about 20 minutes or until juices run clear, turning once, and brushing with glaze the last five minutes of grilling. Remove toothpicks before serving.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.