Directions:
- Cut a pocket in each pork chop. Sprinkle with salt and pepper. In a large skillet, brown chops in oil on both sides. Cool for 5 minutes.
- Combine the pie filling and gingersnaps; stuff some of the mixture into the pocket of each pork chop. Set the remaining mixture aside. Secure pork with toothpicks. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and bake at 350F for 25 - 30 minutes or until a meat thermometer reads 160 degrees. Discard toothpicks.
- In a small saucepan, combine cornstarch and apple juice until smooth. Stir in the reserved pie filling mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over pork chops.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.98 Kcal (783 kJ) | ||
| Calories from fat | 48.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.42g | 8% | |
|---|---|---|---|
| Cholesterol | 24.95mg | 8% | |
| Sodium | 489.8mg | 20% | |
| Potassium | 284.66mg | 6% | |
| Total Carbs | 24.17g | 8% | |
| Sugars | 11.07g | 44% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 9.27g | 19% | |
| Vitamin C | 32.3mg | 54% | |
| Iron | 1.3mg | 7% | |
| Calcium | 20.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.67 Kcal (539 kJ) | ||
| Calories from fat | 33.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 8% | |
|---|---|---|---|
| Cholesterol | 17.17mg | 8% | |
| Sodium | 337.05mg | 20% | |
| Potassium | 195.89mg | 6% | |
| Total Carbs | 16.63g | 8% | |
| Sugars | 7.62g | 44% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 6.38g | 19% | |
| Vitamin C | 22.3mg | 54% | |
| Iron | 0.9mg | 7% | |
| Calcium | 14.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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