Serve this family-friendly pork dish when apples are in peak season during the fall.

Yield: 4 servings

Difficulty Rating: Easy

Nutritional Highlights: The apples and spinach featured in this recipe provide lots of cancer-fighting antioxidant power.

Recipe Created By:


  • 2 medium-sized tart apples
  • 1 cup fresh spinach, finely chopped or 1 package frozen chopped spinach, thawed and squeezed dry
  • ⅓ cup dried cranberries, chopped
  • 4 tablespoons apple juice, divided
  • 4 boneless pork loin chops, 1-inch thick
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter


  1. Peel and chop 1 apple; leaving peel on second apple, thinly slice. 

  2. To prepare stuffing: In small bowl, mix chopped apple, spinach, cranberries and 1 tablespoon of the apple juice; toss to combine.

  3. With very sharp knife, cut crosswise into each chop to form a pocket, taking care not to cut through.

  4. Stuff each chop with ¼ cup of the stuffing. Season chops with salt and pepper. 

  5. In very large skillet, heat olive oil over medium-high heat. Add pork chops; cook until well browned, about 7 minutes per side. Remove to platter; cover to keep warm.

  6. In skillet, heat butter over medium-high heat. Add sliced apples and remaining 3 tablespoons apple juice; cook until apples begin to soften, about 5 minutes. Serve with chops.

Nutrition Facts (per serving): Calories – 648, Fat – 24.5g, Dietary Fiber – 2.8g, Protein – 87.5g, Vitamin A – 19%, Vitamin C –23%, Iron – 24%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor -

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