Best 16 Apple Stuffed Pork Chops Recipes

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Tantalize your taste buds with our succulent Apple-Stuffed Pork Chops, a culinary masterpiece that seamlessly blends sweet and savory flavors. This delightful dish features tender pork chops generously stuffed with a delectable filling of crisp apples, savory bread crumbs, aromatic herbs, and a hint of tangy lemon zest. Perfectly seasoned and grilled to perfection, these pork chops exude an irresistible aroma that will tempt even the most discerning palates. Accompanying this main course are three equally enticing recipes: a creamy and tangy Apple Cider Sauce, a vibrant and refreshing Apple Slaw, and a simple yet satisfying Mashed Sweet Potatoes. These accompaniments elevate the pork chops to a symphony of flavors, creating a memorable dining experience that will leave you craving for more.

Let's cook with our recipes!

APPLE STUFFED PORK CHOPS



Apple Stuffed Pork Chops image

A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!

Provided by Nancy Burrowes

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Yield 6

Number Of Ingredients 10

1 tablespoon chopped onion
¼ cup butter
3 cups fresh bread crumbs
2 cups chopped apples
¼ cup chopped celery
2 teaspoons chopped fresh parsley
¼ teaspoon salt
6 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
  • In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 45 g, Cholesterol 89.7 mg, Fat 18.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 625.7 mg, Sugar 7.8 g

APPLE-STUFFED PORK CHOPS



Apple-Stuffed Pork Chops image

I've been making these delicious extra-thick chops for over 30 years. It's a wonderful entree to serve company and it also savored by our family on special occasions. -Paula Disterhaupt, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon chopped onion
1/4 cup butter
3 cups soft bread cubes
2 cups finely chopped apples
1/4 cup finely chopped celery
2 teaspoons minced fresh parsley
3/4 teaspoon salt, divided
6 bone-in pork loin chops (1-1/2 inches thick and 7 ounces each)
1/8 teaspoon pepper
1 tablespoon vegetable oil

Steps:

  • In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Nutrition Facts : Calories 364 calories, Fat 19g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 534mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.

APPLE CRANBERRY STUFFED PORK CHOPS



Apple Cranberry Stuffed Pork Chops image

These savory pork chops are stuffed with a sumptuous apple-cranberry mixture and served with an apple reduction glaze. They are excellent served with rosemary potatoes and tender whole green beans.

Provided by JNODWELL

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h30m

Yield 5

Number Of Ingredients 11

2 tablespoons butter
⅛ yellow onion, minced
1 Granny Smith apple - peeled, cored and diced
2 stalks celery ribs, finely chopped
¼ cup dried cranberries
1 teaspoon kosher salt
5 (1 inch thick) boneless pork chops
1 cup apple juice
1 tablespoon cornstarch
2 tablespoons brown sugar
1 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
  • Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
  • Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
  • Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 22 g, Cholesterol 72.8 mg, Fat 15 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 6.7 g, Sodium 467.2 mg, Sugar 17.8 g

APPLE-GLAZED STUFFED PORK CHOPS



Apple-Glazed Stuffed Pork Chops image

I've served these Apple Glazed Pork Chops for many dinner parties. All you need to add would be a green veggie, a crunchy green salad and you have a beautiful presentation for a lovely meal. These can be prepared, refrigerated and baked later in the day.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 10

3 cups seasoned stuffing cubes
1 medium Granny Smith apple, peeled and diced
1 celery rib, diced
1/3 cup raisins
2-1/2 cups apple juice, divided
1/4 cup butter, melted
4 center-cut pork rib chops (1-1/2 inches thick and 12 ounces each)
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/3 cup packed brown sugar

Steps:

  • Preheat oven to 350°. Place first four ingredients in a large bowl. Add 3/4 cup juice and melted butter; toss until combined., Cut a pocket in each pork chop by slicing horizontally to the bone. Fill each with about 1/2 cup stuffing; place on a rack in a roasting pan. Sprinkle pork with salt and pepper. Add 1-1/2 cups apple juice to pan. Cover tightly with foil; bake until a thermometer inserted in pork reads at least 145°, 35-45 minutes., Place remaining stuffing in a greased 8-inch baking dish. Bake, covered, until heated through, 20-25 minutes., Meanwhile, for glaze, place brown sugar and remaining 1/4 cup apple juice in a small saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes., To serve, brush chops with glaze. Serve with additional stuffing.

Nutrition Facts : Calories 750 calories, Fat 28g fat (13g saturated fat), Cholesterol 139mg cholesterol, Sodium 1000mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 3g fiber), Protein 48g protein.

APPLE SAGE CORNBREAD-STUFFED PORK CHOPS FOR TWO



Apple Sage Cornbread-Stuffed Pork Chops for Two image

These pork chops are going to be a date night favorite in your household this fall. It's a warm, hearty dish that you can make together: One of you can hold the pork chop as the other stuffs it, or vice versa.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 11

2 boneless pork chops (1 pound total)
2 tablespoons olive oil
1 garlic clove, minced
1/2 onion, diced
1/2 cup chopped green apple, such as Granny Smith
1/2 cup diced carrots
1/2 cup diced celery
1 cup crumbled cornbread
1/4 cup chicken broth or stock
4 sage leaves, coarsely chopped
Salt and ground black pepper

Steps:

  • Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
  • In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
  • Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
  • Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
  • In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing!

APPLE-RAISIN STUFFED PORK CHOPS



Apple-Raisin Stuffed Pork Chops image

Posted this recipe in request. From Sun-Maid Raisins. Looks likes a lot of flavor, texture, and great ingredients.

Provided by Rita1652

Categories     One Dish Meal

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup apple juice
1/2 cup sun-maid dried apple (cut in chunks)
1/2 cup sun-maid seedless raisin
1/2 cup chopped walnuts
2 tablespoons fine dry breadcrumbs
1 tablespoon sugar
2 tablespoons dry white wine
1 tablespoon lemon juice
1/2 teaspoon ground ginger
6 pork loin chops, cut 1 inch thick seasoned with salt pepper thyme
2 tablespoons cooking oil

Steps:

  • In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
  • Remove from heat.
  • Add raisins and let stand 5 minutes; drain, reserving liquid.
  • Combine cooked fruit mixture, walnuts, and bread crumbs.
  • Stir together sugar, wine, lemon juice, and ginger.
  • Add to bread mixture, tossing lightly to moisten.
  • Cut pockets in fat side of seasoned chops, cutting lengthwise to bone.
  • Spoon about 1/3 cup of the stuffing mixture into each pocket.
  • If necessary, use wooden picks to hold pockets closed.
  • In large skillet brown chops in hot oil.
  • Place chops in 13x9x2-inch baking pan.
  • Sprinkle chops with a little salt and pepper.
  • Add ¼ cup reserved apple liquid to pan, adding water if necessary.
  • Bake chops, covered, in 350°F oven for 1 hour.

CRANBERRY AND APPLE STUFFED PORK CHOPS



Cranberry and Apple Stuffed Pork Chops image

This is a sweet and savory stuffed boneless pork chop.It is very easy and quick to prepare.This is a recipe that I developed while looking for a different way to prepare pork chops.

Provided by Chef Valerie 2

Categories     Pork

Time 1h5m

Yield 2 chops, 2 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1/2 onion, chopped
1 large granny smith apple, peeled cored and diced
2 tablespoons balsamic vinegar
1/2 cup dried cranberries
salt and pepper
2 (6 ounce) pork chops
1 tablespoon olive oil

Steps:

  • Heat 1 tablespoon olive oil in skillet over medium heat.Stir in the onion and apple; cook and stir for 5 minutes.Stir in the cranberries and balsamic vinegar and continue cooking until the apple and onions have softened, about 5 minutes more.Season to taste with salt and pepper.Remove to plate and let cool.
  • Preheat oven to 350 degreesF.(175 degrees C.) Lightly grease a small baking dish.
  • Cut a large pocket into the pork chops using a sharp , thin bladed knife.Stuff the cooled apple mixture into the pork chops and secure with toothpicks if needed. Heat olive oil in a large skillet over med- high heat. Season the pork chops with salt and pepper to taste, and place in the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with remaining apple mixture, and cover the baking dish with aluminum foil.
  • Bake in preheated oven until the pork is no longer pink in the center,about 40 minutes depending on the thickness of the pork chops. Uncover and bake about 10 minutes longer until the apple mixtue has lightly browned around the edges.

Nutrition Facts : Calories 539.8, Fat 35.5, SaturatedFat 9.4, Cholesterol 114.9, Sodium 105.5, Carbohydrate 20.3, Fiber 4, Sugar 13.2, Protein 35.1

APPLE STUFFED PORK CHOPS



Apple Stuffed Pork Chops image

I love the combination of pork and apple blended together and that is exactly what you get with this recipe.

Provided by Audrey M

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

1 small apple, peeled, cored and diced
1 small onion, chopped
1 teaspoon salt
2 cups fresh breadcrumbs
1/4 teaspoon pepper
1/4 teaspoon sage
3 tablespoons melted butter
6 thick pork chops
3 tablespoons vegetable oil

Steps:

  • Combine apple, onion, salt, bread crumbs, pepper, sage, and butter.
  • If mixture appears too dry to hold together, add a little water.
  • Cut a deep pocket into the side of each pork chop and stuff with the apple dressing. Secure with a toothpick.
  • In a large skillet, brown the stuff pork chops on each side in the vegetable oil.
  • Place chops in a shallow ovenproof casserole dish and arrange the remaining dressing around the chops.
  • Bake in a preheated 350 degrees oven for 1 hour.

Nutrition Facts : Calories 491.6, Fat 28.7, SaturatedFat 9.9, Cholesterol 90.3, Sodium 759.8, Carbohydrate 29.6, Fiber 2.2, Sugar 4.6, Protein 27.6

STUFFED APPLE PORK CHOPS



Stuffed Apple Pork Chops image

My family has used apples for many fabulous dishes, including this pork chop recipe from my grandmother that uses apples, apple butter and apple cider. I adapted the meal for two. My boyfriend loves it served with a baked sweet potato and a green salad. -Heather Kenney, Arlington, Virginia

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

2 tablespoons apple butter
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
2 to 3 teaspoons minced fresh rosemary
2 boneless butterflied pork chops (6 ounces each)
3/4 teaspoon salt
1/4 teaspoon pepper
1 large tart apple, chopped
1/3 cup chopped sweet onion
2 tablespoons butter
3/4 cup apple cider or juice

Steps:

  • Preheat oven to 350°. In a small bowl, combine the apple butter, vinegar, mustard and rosemary. Flatten pork chops to 1/2-in. thickness; sprinkle with salt and pepper. Brush with apple butter mixture., Combine apple and onion; place over 1 side of each pork chop. Fold other side of pork over filling and secure with toothpicks. , In a small ovenproof skillet, brown chops in butter on each side, 3-4 minutes. Add cider. , Bake, uncovered, until apples and onions are tender and a thermometer reads 145°, 15-20 minutes. Remove chops and keep warm. Bring pan juices to a boil; cook until reduced by half. Discard toothpicks. Serve pork with sauce.

Nutrition Facts : Calories 440 calories, Fat 17g fat (8g saturated fat), Cholesterol 102mg cholesterol, Sodium 1203mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 4g fiber), Protein 35g protein.

APPLE GLAZED STUFFED PORK CHOPS



Apple Glazed Stuffed Pork Chops image

Make and share this Apple Glazed Stuffed Pork Chops recipe from Food.com.

Provided by carolinafan

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

2 1/2 lbs pork ribs (4) or 2 1/2 lbs pork loin chops, 1 inch thick (4)
2 slices cinnamon raisin bread, toasted, cut into cubes (about 1 cup)
1/2 cup chopped apple (1/2 medium)
1/2 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon orange zest
1/8 teaspoon ground cinnamon
1 dash pepper
3 tablespoons orange juice
2 tablespoons sugar
1 tablespoon cornstarch
1 cup apple juice
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Heat oven to 350. With sharp knife, make pocket in each pork chop by cutting into side of chop toward bone.
  • In medium bowl, mix stuffing ingredients. Stuff each pocket with 1/4 of stuffing mixture, place chops in ungreased 13x9-inch pan. Bake uncovered 30 minutes.
  • Meanwhile, in 1-quart saucepan, mix sugar and cornstarch; stir in apple juice. Cook over medium-low heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in butter.
  • Pour glaze evenly over chops; bake uncovered 30 to 35 minutes longer or until pork is no longer pink in center.

LINDY'S APPLE RAISIN STUFFED PORK CHOPS



Lindy's Apple Raisin Stuffed Pork Chops image

Make and share this Lindy's Apple Raisin Stuffed Pork Chops recipe from Food.com.

Provided by nannymelissa

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons melted margarine
1 cup dry breadcrumbs
1/2 cup chopped granny smith apple
2 tablespoons chopped golden raisins
1/2 teaspoon salt
2 tablespoons sugar (or Splenda)
2 tablespoons instant minced onion
1/4 teaspoon pepper
1/4 teaspoon sage
2 tablespoons hot water
8 thin boneless pork loin chops (or 4 butterfly cut)
1 (8 ounce) package brown gravy mix

Steps:

  • Melt butter on high 1 min in a glass measuring cup covered with plastic leave room to vent.
  • In a medium bowl combine everything except chops and gravy.
  • Trim fat from chops. Place 4 on bottom of microwave proof baking dish. Divide stuffing onto the 4 chops, then cover stuffing with the 4 remaining chops.
  • Sprinkle 1/2 of dry brown gravy mix over the top of the chops, sprinkle the rest into the cooking dish. it will combine with the cooking juices.
  • Cover with wax paper and cook on power level 7 or 70 (roast) for 18-20 minute Let stand 5 minutes before serving.
  • If you don't like raisins, just add extra apples. You can also use this stuffing in your thanksgiving turkey--very delicious!

APPLE SAGE STUFFED PORK CHOPS



Apple Sage Stuffed Pork Chops image

I found this recipe in an old recipe file a friend had. She'd never tried it but gave it to me. It's a little time consuming but well worth every minute. Although I've never frozen them, I bet they'd keep well for a quick dinner as this is easily doubled or tripled. This dish is a big hit with my family and friends. I usually make extra dressing for a side dish.

Provided by Suellen Anderson

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

4 thick boneless pork chops
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons butter
1 cup whole wheat bread, cubed
1 apple, peeled,cored & diced
1 teaspoon dried sage
1/2 teaspoon coriander
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oil
1 teaspoon butter
1/2-3/4 cup chicken broth

Steps:

  • Cut a pocket into each pork chop and trim fat.
  • Saute onion & celery until soft in 2 T. butter.
  • Add bread cubes, apple, sage & coriander.
  • Mix well & moisten with 2 T. broth.
  • Stuff the chops with the dressing.
  • Hold together with toothpicks if you wish.
  • Mix together flour, salt& pepper.
  • Dredge the chops in mixture.
  • Heat oil & 1 t. butter.
  • Sear the chops & put into a sprayed baking dish.
  • Pour remaining broth over chops, cover & bake at 350 degrees for 1 hour.

APPLE-MAPLE STUFFED PORK CHOPS



Apple-Maple Stuffed Pork Chops image

This recipe was formed from an idea I had one night for pork chops stuffed with apples. This was a huge hit at a recent dinner party and I know I'll be making these again very shortly.

Provided by ANDREA7607

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 5

1 (21 ounce) can apple pie filling
1 tablespoon ground cinnamon
4 thick cut pork chops
2 tablespoons maple syrup
2 cups cornflake crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking pan.
  • Mix together the apple pie filling and cinnamon in a bowl.
  • Lay each chop on cutting board and, with a sharp knife held parallel to the board, cut a pocket into the chop going all the way to the bone and leaving the sides intact. Fill each pocket with one quarter of the filling mixture (about 1/2 cup). Coat the pork chops with maple syrup, then dredge them in the cornflake crumbs until completely covered. Place chops in baking pan.
  • Bake in the preheated oven until the pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the meat should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 559 calories, Carbohydrate 88.2 g, Cholesterol 70.1 mg, Fat 10.2 g, Fiber 2.8 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 447 mg, Sugar 10.2 g

APPLE STUFFED PORK LOIN CHOPS



Apple Stuffed Pork Loin Chops image

Make and share this Apple Stuffed Pork Loin Chops recipe from Food.com.

Provided by Gingerbear

Categories     Lunch/Snacks

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

vegetable oil cooking spray
4 (8 ounce) butterfly pork loin chops
1 1/2 cups fine dry breadcrumbs
1 medium granny smith apple, cored,peeled and diced
1/4 cup sweetened dried cranberries
1 tablespoon extra-light vegetable oil spread, melted (7 g fat per Tbsp)
1/2 cup orange juice
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon sage
1 teaspoon dried rosemary

Steps:

  • Preheat oven to 350 deg.
  • Spray a 9X13 inch baking pan with vegetable oil cooking spray.
  • Set aside.
  • Trim all visible fat from pork chops.
  • Cut chops in half.
  • Cut a pocket in each pork chop half for stuffing.
  • Combine next 9 ingredients (bread through sage) in a medium mixing bowl.
  • Stuff approximately 1/3 cup of mixture into each pork chop half.
  • Place stuffed chops in prepared pan.
  • Sprinkle with rosemary.
  • Bake uncovered for 40-50 minutes, or until cooked throughly.

APPLE STUFFED PORK CHOPS



Apple Stuffed Pork Chops image

Stuffing mix, dried cranberries and apples make a delectable addition to the standard pork chop.Source: Unknown

Provided by Lynnda Cloutier

Categories     Steaks and Chops

Number Of Ingredients 9

heavy duty foil
1 pkg. stuffing mix for pork, 6 oz
1/2 cup chopped apple
1/4 cup sweetened dried cranberries
4 boneless center cut pork chops, 1 1/4 inches thick
1/2 tsp. seasoned salt
1/4 tsp. pepper
2tbsp. packed brow sugar
1 tbsp. butter, melted

Steps:

  • 1. Preheat oven to 425. Line a 10 x 15 inch pan with foil
  • 2. Prepare stuffing mix as the package directs. Stir in apple and cranberries.
  • 3. Cut a pocket in each pork chop with a sharp knife. Put chops in the foil lined pan; season with salt and pepper. Stuff each chop with 1/2 cup of stuffing. Press to flatten.
  • 4. Bake for 18 to 20 minute; remove from oven. Preheat broiler. Mix brown sugar and melted butter. Brush onto chops. Broil 3 to 4 inches from heat for 5 to 8 minutes or til browned. Serves 4

APPLE-STUFFED PORK CHOPS WITH CIDER SAUCE RECIPE



APPLE-STUFFED PORK CHOPS WITH CIDER SAUCE Recipe image

Provided by lsukeena

Number Of Ingredients 20

FOR THE STUFFING:
4 SLICES PUMPERNICKEL OR DARK RYE SANDWICH BREAD, CRUSTS REMOVED AND CUT INTO SMALL DICE
2 TBSP UNSALTED BUTTER
2 GRANNY SMITH APPLES, PEELED, CORED, AND CUT INTO 1/2 INCH DICE
1 TBSP EXTRA-VIRGIN OLIVE OIL
1/2 MEDIUM ONION, SMALL DICE RESERVE OTHER HALF FOR THE SAUCE
10 DRIED APPLE RINGS, CUT INTO 1/4 INCH PIECES
1 TBSP THINLY SLICED SAGE LEAVES, PLUS 2 WHOLE SPRIGS FOR THE SAUCE
1/4 CUP UNFILTERED APPLE CIDER OR UNFILTERED, UNSWEETENED APPLE JUICE
FOR CHOPS:
8 BONE IN CENTER CUT PORK CHOPS, AT LEAST 1 1/2 INCHES THICK
4 TBSP EXTRA VIRGIN OLIVE OIL
3 TBSP UNSALTED BUTTER
1/2 MEDIUM ONION, SMALL DICE
1 CELERY STALK, COARSELY CHOPPED
1 SMALL CARROT, PEELED AND COARSELY CHOPPED
2 TBSP APPLE BRANDY OPTIONAL
2 CUPS UNFILTERED APPLE CIDER OR UNFILTERED, UNSWEETENED APPLE JUICE
2 1/2 CUPS LOW-SODIUM CHICKEN BROTH
"3 TBSP CREME FRAICHE"

Steps:

  • INSTRUCTIONS FOR STUFFING: 1. HEAT THE OVEN TO 200 DEGREES AND ARRANGE A RACK IN THE MIDDLE. PLACE THE BREAD CUBES ON A BAKING SHEET AND PLACE IN THE OVEN TO DRY OUT, ABOUT 20 MINUTES. REMOVE FROM THE OVEN AND SET ASIDE. 2. RAISE THE OVEN TEMPERATURE TO 375 DEGREE. HEAT 1 TBSP OF THE BUTTER IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT. WHEN IT FOAMS, ADD THE DICED APPLES AND LET THEM BROWN, STIRRING ONLY OCCASIONALLY. REMOVE FROM HEAT AND PLACE IN A MIXING BOWL. 3. REDUCE HEAT TO MEDIUM AND ADD THE OLIVE OIL AND REMAINING 1 TBSP BUTTER. WHEN THE BUTTER FOAMS, ADD THE ONIONS, A PINCH OF SALT, AND FRESHLY GROUND BLACK PEPPER AND COOK UNTIL THE ONIONS ARE SOFT AND TRANSLUCENT, ABOUT 6 MINUTES. 4. STIR IN THE COOKED APPLES, BREAD CUBES, DRIED APPLES, SLICE SAGE LEAVES, AND MINCED THYME AND COOK UNTIL HEATED THROUGH. STIR IN THE APPLE CIDER, SEASON WITH SALT AND FRESHLY GROUND PEPPER, REMOVE FROM HEAT, AND SET ASIDE. FOR THE CHOPS: 1. RINSE THE PORK CHOPS AND PAT THEM DRY WITH PAPER TOWELS. HOLDING A SHARP PARING KNIFE PARALLEL TO THE WORK SURFACE, CUT A 3 INCH WIDE POCKET INTO EACH PORK CHOP ALL THE WAY TO THE BONE. MOVE THE KNIFE IN A FANNING MOTION TO CREATE A LARGER POCKET, BEING CAREFUL NOT TO CUT THROUGH THE TOP OR BOTTOM OF THE PORK. REPEAT WITH THE OTHER PORK CHOPS. SEASON THE CHOPS WELL ON ALL SIDES AND INSIDE EACH POCKET WITH SALT AND FRESHLY GROUND PEPPER. STUFF 1/8 OF THE STUFFING INTO EACH POCKET. 2. HEAT 1 TBSP OF THE OLIVE OIL AND 1 TBSP OF THE BUTTER IN A LARGE FRYING PAN OVER MEDIUM-HIGH HEAT. WHEN THE BUTTER FOAMS, PLACE 3 PORK CHOPS IN THE PAN. SEAR THE CHOPS UNTIL THEY ARE NICELY BROWNED, THEN TURN THEM TO BROWN THE OTHER SIDE. WHEN THE CHOPS ARE BROWNED, REMOVE THEM FROM THE PAN TO A RIMMED BAKING SHEET OR BAKING DISH LARGE ENOUGH TO HOLD THEM ALL COMFORTABLY. DUMP OUT THE USED OIL THAT REMAINS IN THE PAN, BUT DO NOT WASH THE PAN. REPEAT WITH THE OTHER CHOPS. 3. WHEN ALL THE CHOPS ARE SEARED, PLACE THEM IN THE OVEN AND BAKE UNTIL THEY ARE FULLY COOKED AND A THERMOMETER INSERTED INTO THE CENTER REGISTERS 145 DEGREES, ABOUT 25 TO 30 MINUTES. MEANWHILE, RETURN THE PAN USED FOR BROWNING THE CHOPS TO MEDIUM HEAT. (DO NOT CLEAN THE PAN) ADD THE REMAINING 1 TBSP OLIVE OIL, ONION, CELERY, AND CARROT TO THE PAN. COOK UNTIL THE VEGETABLES ARE SOFTENED AND BROWN AROUND THE EDGES, ABOUT 5 MINUTES. 4. REMOVE THE PAN FROM HEAT, ADD THE APPLE BRANDY (IF USING, OTHERWISE, DO THIS WITH SOME OF THE APPLE CIDER), AND RETURN IT TO THE HEAT. (IF YOU WANT, CAREFULLY TILT THE PAN TO IGNITE THE BRANDY.) USE A WOODEN SPOON OR SPATULA TO SCRAPE UP ANY OF THE BROWNED BITS THAT HAVE ADHERED TO THE PAN. STIR IN THE APPLE CIDER AND BRING TO A SIMMER FOR ABOUT 8 MINUTES. 5. ADD THE CHICKEN BROTH AND HERB SPRIGS AND RETURN TO A SIMMER. COOK UNTIL THE SAUCE IS REDUCED TO 2 CUPS, ABOUT 12 MINUTES. STRAIN THE SAUCE THROUGH A FINE-MESH ST4RAINER AND RETURN IT TO THE PAN. WHISK IN THE CREME FRAICHE TO THICKEN THE SAUCE SLIGHTLY.

Tips:

  • Choose the right pork chops. Look for bone-in pork chops that are about 1 inch thick. This will ensure that they stay juicy during cooking.
  • Make sure the pork chops are fully cooked. Pork chops should be cooked to an internal temperature of 145 degrees Fahrenheit. You can use a meat thermometer to check the temperature.
  • Don't overcrowd the pan. When searing the pork chops, be sure to not overcrowd the pan. This will prevent them from cooking evenly.
  • Use a variety of apples. This recipe calls for a combination of sweet and tart apples. You can use any type of apples that you like, but some good options include Granny Smith, Honeycrisp, and Braeburn.
  • Don't overstuff the pork chops. When stuffing the pork chops, be sure to not overstuff them. This will make them difficult to cook evenly.
  • Serve the pork chops immediately. Once the pork chops are cooked, serve them immediately. This will help to keep them juicy and flavorful.

Conclusion:

This recipe for Apple Stuffed Pork Chops is a delicious and easy way to cook pork chops. The pork chops are juicy and flavorful, and the apples add a sweet and tart flavor. This dish is perfect for a weeknight meal or a special occasion.

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