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Description
Jennifer Asel of Avondale, PA won first place at Delaware State Fair with this stuffed chop that is grilled.
Ingredients
US|METRIC
4 SERVINGS
- 4 bone-in pork chops (about 1-inch thick)
- 8 oz. cream cheese
- 1 tsp. cumin
- 1/2 cup apricot preserves
- 1/4 cup dried sweetened cranberries
- 2 Tbsp. horseradish
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Directions
- Heat grill to high heat.
- Combine cream cheese and cumin in a small bowl. Cut opening in each chop from the outer side, creating a pocket, being careful not to cut through the other side of the chop. Fill each pocket with equal amounts of cream cheese mixture. Secure with wooden toothpicks in several areas to help prevent cream cheese mixture from escaping during the cooking process.
- Combine preserves and cranberries in a small metallic bowl or pan. Place on grill over direct heat until it begins to bubble. Place on indirect heat to keep warm.
NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol140mg47% |
| Sodium280mg12% |
| Potassium450mg13% |
| Protein22g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber0g0% |
| Sugars21g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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