How to Make Apple Stuffed Pork Chops | The Stay At Home Chef
Apple Stuffed Pork Chops are simple to make and full of fall flavor. This is an easy dinner idea that's good enough to impress guests!
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✅Ingredients
• 4 bone-in pork chops, 1½ - 2 inches thick
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 2 baking apples, cored, and diced
• 1 large white onion, diced
• 1 tablespoon brown sugar
• 1/2 red onion, cut into chunks (optional)
• 1 baking apple, cored and sliced (optional)
✅Instructions
00:00:50 - Core, slice and dice baking apples
1️⃣ 00:00:13 - Preheat oven to 400 degrees. Slice lengthwise into each pork chop to create a slit or pocket in the meat. Season with salt and pepper on both sides and set aside.
2️⃣ 00:01:30 - Heat 1 tablespoon olive oil in a large heavy oven-safe skillet over high heat. Add in diced apples, diced onion, and brown sugar. Cook until apples and onions are soft 5 to 7 minutes.
3️⃣ 00:02:02 - Spoon mixture into the pork chop pockets until full and wipe out pan. Use toothpicks to secure the pocket opening shut to keep the mixture inside.
4️⃣ 00:02:31 - Return pan to heat and add in the remaining 1 tablespoon olive oil. Once it is hot, sear pork chops in the skillet for 2 to 3 minutes per side.
5️⃣ 00:03:04 - Scatter red onion chunks and apple slices (if using) into skillet around the pork chops and place skillet directly into the preheated 400 degree oven. Let the pork chop finish cooking, 15 to 20 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
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Pork Pockets Stuffed with Pickles and Cheese
These moist, cheesy, and tender pork pockets make a great weekday meal! It is also a practical dish if you have family over on the weekend since you can simply pan-fry it and then let it finish in the oven. Watch me make them here and check out the recipe here -
Stuffed Pork Chops
Stuffed pork chops are easy and delicious. You can make homemade stuffing from scratch or use Stovetop cornbread stuffing. As I have mentioned in other recipes, the outcome of the dish depends on the cut of meat used. It is always best to consult a butcher to get the perfect cut of meat.
2 -- 3 pork chops about 1 inch thick
3 cloves of garlic or garlic powder
Rosemary, fresh or powdered
homemade stuffing or Stovetop cornbread stuffing
Salt
Pepper
Olive oil
For the full recipe, visit:
As we promised the recipe for the stuffing can be found at:
The video for the stuffing is:
Please feel free to ask question and make comments.
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MUSIC:
Introduction Music
Artist: Kevin MacLeod
Title: Porch Swing Days -- faster
ISRC: USUAN110071
Link:
Creative Commons License:
Main Body Music:
Name of Track: As I Figure
Aritist: Kevin MacLeod
ISRC: USUAN1100323
Link:
Creative Commons License:
Garlic Herb-Stuffed Pork Chops
Here is what you'll need!
Makes 8
Ingredients
16 ounces cream cheese, softened
1 teaspoon freshly ground black pepper
1 tablespoons garlic powder
¼ cup chives, chopped
1 cup provolone cheese, shredded
4 strips cooked bacon, crumbled
8 boneless pork chops
Salt
Pepper
2 cups flour
3 eggs, beaten
2 cups Panko breadcrumbs
4 tablespoons canola oil
Preparation
1. Preheat oven to 350°F.
2. In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside
3. Season all sides of the pork chops with salt and pepper. Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
4. Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
5. Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from heat and bake for 15-20 minutes, until cheese is bubbly starting to brown. Serve!
Music provided by Warner Chappell Inc. Used with permission
How to cut a pocket in a pork chop
Most recipes have you cut through all sides of your pork chop and require tooth picks to hold it together. I'd rather create a pocket that keeps itself closed.