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.
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
snapshotmeals - Real food. Real Yummy. 