Apple Stuffed Pork Chops
If you are still planning your holiday dinner menus for family functions this weekend, I have a simple but impressive stuffed pork chop recipe that you will love.
It makes for a beautiful presentation, and it can be prepped ahead of time.
This would make a fantastic New Year's Eve dinner as well.
In this recipe, I take some of our favorite holiday flavors and stuff them into a thick bone-in pork chop. It is definitely a special treat and one of my husband’s favorites.
Now, if the idea of stuffing a pork chop makes you nervous, don’t worry. It really is much easier than it sounds. The keys are to use a small, sharp knife and make sure you buy a thick chop.
Serve this with my prosciutto-wrapped asparagus, my roasted garlic mashed potato casserole, and my no fail cranberry sauce for a royal feast. And all of these recipes can be found on my website.
I believe that having three or four quality dishes is much better than having 10 mediocre ones. This way, you can take more time on each dish to make them really delicious instead of rushing through making a huge meal that will probably stress you out even more than you might already be.
Above all, I hope you have a wonderful time around the table with loved ones, and I wish you all a very happy new year.
Apple Stuffed Pork Chops
From start to finish: 45 minutes
4 bone in, 1-inch thick pork chops
1 cup onion, finely chopped
1/2 cup celery, finely chopped
2 garlic cloves, minced
1 teaspoon dried rosemary, or 2 tablespoons fresh
1 cup apple, finely chopped
1 1/2 cup breadcrumbs
1/4 cup chicken broth
2 tablespoons maple syrup
2 tablespoons Dijon mustard
1/2 teaspoon dried rosemary, or 1 teaspoon fresh
1 1/4 teaspoon salt, divided
1 teaspoon pepper
1 tablespoon butter
2 tablespoons olive or canola oil, divided
Using a sharp, pairing knife cut a slit in each pork chop through to the bone to create a pouch for the stuffing, and set aside.
Heat a skillet over medium heat and add the oil and butter. Add the onion and celery to the skillet and cook until softened. Next, add the garlic, rosemary, apples, breadcrumbs, chicken broth, a 1/2 teaspoon of salt, and 1/2 teaspoon of pepper as well. Stir everything together and then remove from the heat and set aside to cool.
Once the stuffing has cooled, stuff it into each chop.
Preheat the oven to 350 degrees.
Mix together the Dijon mustard, maple syrup, remaining 1/2 teaspoons of rosemary, 3/4 teaspoon of salt and 3/4 teaspoon of pepper. Rub the mixture on the outsides of the stuffed pork chops.
Heat the skillet to medium-high heat and add the remaining oil. Once the oil is hot, add the pork chops, and brown them for 3 to 4 minutes. Carefully flip the pork chops, and brown them for another 3 minutes. Do this step in 2 batches if you do not have a large enough skillet.
Transfer the chops to a large baking dish and bake between 15 and 20 minutes until the pork is fully cooked. Serve immediately.