Apple Stuffed Pork Chops

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I finally learned how to stuff pork chops! Apparently, Ty had learned this at the restaurant he worked at a while back… he has neglected to show me all of his cooking skills. Weak, I tell ya! For some reason, I’ve wanted stuffed pork chops lately… just sounded good. So I started making the stuffing, then Ty stepped in to show me how. (fyi – there are a lot of pictures below)

This should work with both boneless and bone-in pork chops. They have to be thick cut; I’d say a minimum of an inch and a half. The recipe is good for two VERY stuffed chops, though it could probably stuff 4.

Apple Stuffed Pork Chops

1/4 cup onion, finely chopped

2 tbsp butter

1.5 cups whole wheat bread crumbs

1 stalk celery, finely chopped

1 cup apple, finely diced

1/2 tbsp fresh parsley, chopped

1/3 cup chicken broth

S & P

evoo

2-4 extra thick pork chops

1. Make the stuffing – In a pan over medium heat, melt the butter and saute the onions until fragrant and soft. In a bowl combine bread crumbs (I lightly toasted 3 slices of whole wheat bread, then pulsed it in my food processor until small-ish crumbs were made), celery, apple, parsley, and a little pepper. When onions are soft, add to bread crumb mixture and stir. Slowly add chicken broth while stirring until moist. *this will be a crumbly mixture

2. Preheat oven to 350°F (use convection roast if possible). Prep your pork chops… using small pairing knife, make a small slit in the middle of side of the chop. Do not cut all the way open or in half!! Without moving the knife to make a bigger hole, angle it towards one end of the chop, then the other. Then using your finger, make the hole bigger. (This is confusing… hopefully the pictures will help!)

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make a slit using a pairing knife on either the non-fatty side (boneless) or non-bone side (on-bone)

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slide knife to either side trying not to make initial hole bigger

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create a cavity to stuff using your finger

3. Stuff little bits of stuffing into the chop until full. Like I mentioned, we fit almost all of the stuffing into two chops. They were huge and tasty! Season both sides of the chop with salt and pepper.

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stuffed vs unstuffed… see how there is just a small hole?

4. Heat about 1 tbsp of evoo to scalding (if you have an oven safe pan, use this). As it just starts to smoke, add the chops to sear for about 45 seconds. Flip, repeat. Using tongs, try to sear along the edges. Toss the pan in oven or move chops to an oven safe pan…. now, we have two options 1) If you have a convection oven, bake for about 25-30 minutes or 2) In a regular oven, cover the pan with tin foil and bake for 20 minutes, remove tin foil and bake for another 15-20 minutes. The internal temperature should be about 160°F when done. Let rest for a few minutes before serving.

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the pork should be well seared before baking

We had the pork with parsley smashed potatoes and mashed butternut squash (from our garden!).

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And yes – Ty drinks his wine in a mason jar. Classy!

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