Recipe of the Week: Apple Stuffed Pork Chop
With the holiday season upon us, we all need a delicious dinner time recipe that can be made ahead of time, stored in the refrigerator and then reheated in the spare of the moment. Whether you are cooking for one or two or for a large gathering of family or friends, these juicy pork chops are a special addition to any occasion. Serves six. (Chef tip: To enhance the flavor make sure you brown the pork chops before baking them in a large skillet lightly coated with olive oil.)
6 thick-cut long bone pork chops, 8 ounces each
Apple bread stuffing
1/4 cup extra virgin olive oil
Apple bread stuffing:
2 cups toasted bread, small cubes
1/2 cup small diced yellow onion
1/4 cup small diced celery
1 teaspoons minced garlic
1 cup small-diced Granny Smith apples
1/2 teaspoons chopped fresh thyme
1 teaspoon fresh Italian parsley, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chicken broth
1/2 cup heavy cream
8 tablespoons unsalted butter, divided use
Cut the butter into small cubes.
Heat the heavy cream with a pinch of salt and pepper in a sauce pot to a simmer. Slowly whisk the four tablespoons of cubed butter into the simmering cream. Once incorporated, remove from heat and reserve warm. Melt remaining four tablespoons of butter in a saucepan and cook the minced garlic and onion and continue to cook until the onion starts to take on a translucent appearance. Add the celery and diced apple and cook for an additional five minutes. Remove from heat.
In a mixing bowl, combine the bread, thyme, parsley, salt and pepper. Combine the cooked vegetables and apple.
Mix in the chicken broth, add cream mixture. Combine and reserve.
2 cups apple cider
1/2 cup maple syrup
1/4 cup apple cider vinegar
Combine apple cider, maple syrup and apple cider vinegar in a nonreactive sauce pot. Heat and gently reduce to 1/3rds of a cup.
Preheat oven to 350 degrees. Cut each pork chop horizontally from the side edge almost to the bone, creating a pocket. Stuff the apple bread stuffing into the pocket. Take strings and tie each pork chop to close the pockets.
Season the chops with salt and black pepper. Gently saut in olive oil to sear and lightly brown the meat.
Place the pork chops on an aluminum foil-lined baking dish and spoon a little of the glaze over each one. Place in the oven and cook for 15-20 minutes. Remove from the oven. Spoon the glaze over the chops.
Let the chops rest for five minutes before serving.
Spoon any glaze left on the bottom of the roasting pan over the chops before serving.