Apple Stuffed Pork Chop Recipe
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In this recipe video April makes a Stuffed Pork Chop recipe. This would make a wonderful main dish during the holidays. It will be just beautiful on your Christmas dinner table or New Years Eve table. It can also prepped ahead of time, so it won't take too long to prepare on the big day.
Serves 4
Ingredients:
4 bone in, 1 inch thick pork chops
1 cup onion, finely chopped
1/2 cup celery, finely chopped
2 garlic cloves, minced
1 tsp dried rosemary, or 2 tbls fresh
1 cup apple, finely chopped
1 1/2 cup breadcrumbs
1/4 cup chicken broth
2 tbls maple syrup
2 tbls dijon
1/2 teaspoon dried rosemary, or 1 tsp fresh
1 1/4 tsp salt, divided
1 tsp pepper
1 tbls butter
2 tbls olive or canola oil, divided
Directions
Using a sharp. pairing knife cut a slit in each chop through to the bone to create a pouch for the stuffing. 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, 1/2 teaspoon salt, and 1/2 teaspoon 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 mustard, maple syrup, remaining 1/2 tsp rosemary, 3/4 tsp salt and 3/4 teaspoon pepper. Rub the mixture on the outsides of the stuffed chops.
Heat the skillet to medium high heat and add the remaining oil. Once the oil is hot add the pork chops, brown for 3-4 minutes, carefully flip and brown 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 for 15-20 minutes until the pork is fully cooked. Enjoy!
Baked Stuffed Pork Chops!!! Simple!
Keep it Simple!!! Some of the best things in life are simple, including food! Follow me on Facebook
Bone-In Dried Cherry and Sourdough Stuffed Pork Chops Recipe + Mustard Sauce
These deliciously easy-to-make stuffed pork chops are loaded with flavor and will absolutely blow your guests away.
Stuffed pork chops are an incredibly versatile dish that consists of an agreed-upon stuffing that is then inserted into a small slit of a bone-in or boneless pork chop. It’s versatile because you can decide on any stuffing you’d like to use.
One of the most important factors in making this a successful recipe is ensuring your pork chops are at least 1” thick. If it’s too thin the stuffing will break through the pork.
This is a sponsored conversation written by me on behalf of the Michigan Cherry Committee. The opinions and text are all mine.
Ingredients for this recipe:
For the Pork:
• 5 tablespoons olive oil
• 3 finely minced cloves of garlic
• 2 cups packed baby spinach
• 1 cup cubed sourdough bread
• ½ cup Montmorency tart cherries
• 1 tablespoon whole grain mustard
• 1 cup shredded fontina cheese
• 6 thick-cut bone-in pork chops
• 2 sprigs each fresh rosemary and thyme
• salt and pepper to taste
For the Sauce:
• 2 cups beef stock
• 1 tablespoon whole grain mustard
• ¼ cup Montmorency tart cherries
Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Procedures:
1. Preheat the oven to 350°.
2. Add two tablespoons of olive oil to a large frying pan over low heat and cook the garlic from 1 to 2 minutes or just until done.
3. Stir in the spinach and cook until it’s wilted, about 4-5 minutes while stirring occasionally.
4. Add in the bread and cherries and cook for 1 to 2 minutes or until the bread is lightly toasted.
5. Season with salt and pepper and set aside until it is slightly cooled.
6. In the meantime, make a small slice into the side of the pork chop and slice it inside from front to back. Do not make the initial slit into the side of the pork chop any bigger than the width of the knife.
7. Evenly stuff each pork chop with the dried cherry stuffing by pressing it into the slit of the pork chops with your thumbs.
8. Season the pork chops on both sides with salt and pepper.
9. Add the remaining 3 tablespoons of olive oil to large frying over high heat. Once it begins to lightly smoke add in the pork chops, and butter, and cook for 5-6 minutes or until well browned.
10. Flip the pork chops over, baste using the rosemary and thyme by dipping into the rendered fat and butter in the pan and brushing the tops of the pork chops.
11. bake the entire pan in the oven at 350° for 12-15 minutes or until cooked throughout.
To make the optional sauce, boil some beef stock in a pot over high heat until it is reduced by ¾ or thick.
12. Stir in whole grain mustard and dried cherries.
13. Serve the pork chops with the sauce and garnish with chopped parsley.
Chef Notes:
Make-Ahead: These are meant to be eaten as soon as they are finished cooking.
How to Reheat: Add the desired amount to a small pan and heat in the oven at 350° F for 10-12 minutes or until warm. You can also heat in the microwave until warm.
How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 3 months. Thaw in the freezer for 1 day before reheating.
You may use any artisan-style bread you’d like such as sourdough.
The thick-cut pork chops will be 8-12 ounces in weight.
Use a paring knife or a boning knife when cutting into the pork.
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
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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.
All photographs and video properties are original productions of, created by, and exclusive property of Our Great Recipes -- ourgreatrecipes.com. I, David Hood, am the owner of ourgreatrecipes.com and all the content contained in this video.
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:
A PERFECT AFFORDABLE VALENTINES ???? DAY DINNER RECIPE /OLD SCHOOL STUFFED PORK CHOPS/PORK PAN JUS
OLD SCHOOL STUFFED PORK CHOPS WITH PORK JUS
This is an easy way to cook and enjoy a nice thick cut pork chop
6 LARGE PORK CHOPS (1-2 inch thick)
FOR STUFFING:
3 cups large diced bread of your choice
1/4 cup small diced celery
1/4 cup onions small diced
1/4 cup apples small diced
1 tsp chopped parsley
salt and pepper to taste
3 whole eggs
1 tsp ground sage
2 cups chicken or pork stock
cook celery,onions and apples in skillet until tender
add to bowl and mix all other ingredients together until completely incorporated
do not over mix
FOR SAUCE:
2 tablespoons flour
3 cups chicken or pork stock
2 tsp roux (flours /melted butter)
Add stock to skillet and cook for 2 minutes add roux and cook 5 minutes until smooth
DIRECTIONS:
Place pork chops on flat surface, cut slit 3-4 inches in the middle on pork chop with sharp knife
place stuffing in slit of pork chops
close pork chops with 3 tooth picks(top,middle and bottom) to eliminate stuffing from coming out(optional)
season pork chops with cavenders Greek seasoning,old school shake and salt and pepper
lightly brown on both sides in skillet with vegetable oil
remove from skillet and place in large baking sheet pan
Place in oven for 30-45 minutes until done
Serve with sauce and mashed potatoes or rice
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Grilled Stuffed Pork Chops Recipe | Traeger Wood Fired Grills
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This recipe has got some serious chops. Thick-cut bone in pork chops are seasoned with Pork & Poultry Rub, loaded with an herb stuffing, chopped celery, apples and grilled for some smokin' comfort food on a plate.
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