Dinner / Pork

Stuffed Pork Chops

Mmmm comfort food! This isn’t quick and easy, but it isn’t altogether arduous, either. This is a good way to mix up your usual pork chop dinner. The whole family loved this! Serve along size a salad,steamed veggies, or roasted squash like I did.

IMG_9767IMG_9772 IMG_9768stuffed_pork_chops

Ingredients

  • 4 bone-in or boneless pork chops
  • 1/4 cup finely chopped Shallot
  • 1/2 cup finely chopped celery
  • 2 cloves minced garlic
  • 1/2 c bread crumbs
  • 2 small tart apples such as Granny Smith, peeled and cut into 1/2″ cubes
  • 2-3 tablespoons water
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt and Pepper
  • 2-3 tablespoons olive oil

Preparation

  • Preheat oven to 375 degrees.
  • Add1 1/2 tablespoons of oil to a skillet
  • Add the celery and shallots to the skillet and saute until tender – approx 3 minutes
  • Add apples and garlic to the skillet and saute for approx 5 minutes more
  • Add breadcrumbs to the mixture, stir and then add water – a tablespoon at a time until stuffing consistency is achieved.
  • Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
  • Season both sides of pork chops with rosemary, thyme, salt and pepper
  • Brown chops – without stuffing for approx 3 minutes per side in an oven proof skillet
  • Remove chops from pan, let rest for a few minutes and then stuff with stuffing mixture and return to oven-proof skillet
  • Place skillet with chops into the preheated oven and let finish in the oven for 15-20 minutes – depending on the size and thickness of your pork chops. Your pork chops should reach a minimum internal temperature (tricky to find a spot for a thermometer, I know) of 145 degrees.

Variation

  • Skip browning step and cook start to finish in the oven – increase time to 25+ minutes
  • add crumbled aged Gouda or Roquefort cheese
  • Use a pork tenderloin instead of pork chops

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