Cheesy Pork Stuffed Apples

This recipe was inspired by my friend Ron, who updates us on Facebook with the wonderful meals he cooks for dinner each night. I’ve stuffed meat with apples before, but I’ve never thought about stuffing apples with meat. Judging by the very slim number of recipes I found, perhaps you haven’t either.

Cheesy Pork Stuffed Apples

Cheesy Pork Stuffed Apples

Ingredients
2 apples
1 tablespoon margarine
1/2 cup onion, chopped
1/2 pound ground pork
1/4 tsp lite salt
1/4 tsp thyme
1/4 tsp fresh ground pepper
1 tsp cider vinegar (optional)
1/2 cup cheddar cheese, shredded
1/3 cup reduced sodium chicken broth

Directions

  • Cut apples in half horizontally. Using a melon baller or small spoon, remove core and inner flesh until you are left with a wall about 1/2″ thick. Chop and set aside 1/2 cup of inner flesh.
  • Set apples, hollow side up, into a baking dish just big enough to leave about an inch of space around each apple.
  • In medium to large pan, saute onions in margarine until slightly tender. Add thyme, pepper, and salt. Saute another minute. Add pork, the reserved 1/2 cup apple flesh, and vinegar. Saute until pork is just shy of done and apple flesh is tender.
  • Remove pan from heat. Let pork mixture cool a minute or two then stir in 1/4 cup of the cheese.
  • Scoop pork mixture evenly into the four hollowed out apple halves. Top with remaining 1/4 cup cheese and some more fresh ground pepper.
  • Pour the chicken broth into the bottom of the pan.
  • Bake about 25 minutes until cheese on top is lightly browned and apples are tender..
  • Serve as soon as possible.
Fruity meat!

Fruity meat!

This turned out to be pretty tangy. If tangy isn’t your scene, you might opt to leave out the cider vinegar or even use a less tart kind of apple. Personally, I really enjoyed the strong flavor that resulted.

Melon ballers aren't just for balling melons! Or something...

Melon ballers aren't just for balling melons anymore! Or something...

As you can see by my apples, you don’t need to worry about perfection when it comes to coring. If you care, you can cover up uneven coring and other imperfections with the stuffing for a better presentation. I often find that people are afraid to experiment in the kitchen because they’re not very good at the finer details of preparation. Be aware that even the finest gourmet chefs (which I’m clearly not) are not always perfectionists. What they are is good at creatively covering up their mistakes. If you’ve ever repaired a torn or uneven cake with extra frosting, you know what I’m talking about.

Are you going to Scarborough Faire?

Are you going to Scarborough Faire?

If you make a hole in your apple when removing the stem or with the slip of your utensil, simply plug it up with some of the flesh.  This trick doesn’t really make for a better presentation, but it does keep your apple from being useless.

When I am stuffing smaller objects, such as mushrooms, I find an ice cream scoop… or even a cookie dough scoop… comes in very handy.   The cavities of apples are big enough, though, that a spoon worked well enough.

Stuff your stuffed stuff into the oven.

Stuff your stuffed stuff into the oven.

Obligatory artsy froo froo pic.

Obligatory artsy froo froo pic.

Unflattering composition? Poor lighting?  Can't wait to find out. :)

Unflattering composition? Fork it!

This was a fine alternative to the typical hearty Autumn dishes. I hope you enjoy them as much as I did!

Find this recipe in my SparkRecipes recipe box.

Comments

  1. To heck with the recipes! Your comments are always so fun to read! What….they were about food? WHAT food? :-)

  2. Thank you. Glad you enjoy them. :)

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