Recipe: Delicious Pork And Apple Stuffing

Pork And Apple Stuffing. Apple and Pork Stuffing This recipe originally accompanied Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy. Part of the terrific stuffing is used to fill the crown roast of pork,. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples.

This dish is always a winner with my family. Because it calls for only four ingredients, it's a main course that I can serve with little preparation. Baked Pork Chops with Apple Stuffing Apples and pork chops make a delicious pairing. You can have Pork And Apple Stuffing using 12 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Pork And Apple Stuffing

1. You need 2 cup of Breadcrumbs.
2. Prepare 1 Cup of Granola flakes.
3. Prepare 2 Tbsp of Dried Sage.
4. It's 1 Tbsp of Dried Thyme.
5. You need 1/4 tsp of Salt.
6. You need 1 tsp of Mixed Pepper.
7. It's 2 Tbsp of Apple Sauce.
8. Prepare 1 of Apple grated.
9. You need 1 tsp of Balsamic Vinegar.
10. It's 300 g. of Pork Sausage meat.
11. You need 2 Tbsp of Virgin Olive oil.
12. Prepare 1 Cup of boiling Water.

I like to make this stuffed pork chop in the Fall when the new crop of apples are out. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and. Place the pork chops on top of the apples. Place a portion on top of each pork chop, pressing it down to cover the top of the chop.

Pork And Apple Stuffing instructions

1. Add the breadcrumbs to a large mixing bowl.
2. Add the cereal and mix.
3. Add the salt, pepper, sage and thyme and mix until all mixed in.
4. Add the boiling water to soak up and mix.
5. Add the sausage meat and mix well.
6. 7. Add the olive oil mix it all .then add to a ovenproof dish cover with foil or lid and put in a preheated oven.
7. Cook on 175C / gas 6 for 20 out and mix it all up and put back in the oven for a further 20 minutes without a lid so as its a little crunchy on top..
8. Serve on the side of any pork meal or Sunday Roast.
9. Mix in the crispy top and serve.

Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Buy a box of Stove Top stuffing and add a granny smith apple (diced).