Apple-Sage Stuffed Pork Chops |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dress up traditional pork chops with the fresh flavors of Granny Smith apples and sage. Ingredients:
3 tablespoons butter |
1/2 cup finely chopped yellow onion |
1/2 cup finely chopped celery |
1/2 cup finely chopped granny smith apple |
1/2 cup finely chopped fresh mushrooms |
1 1/2 cups herb stuffing mix |
1 (14.5-ounce) can chicken broth |
5 fresh sage leaves, finely chopped |
6 tablespoons finely chopped fresh flat-leaf parsley, divided |
1 teaspoon salt, divided |
1 teaspoon ground black pepper, divided |
1/4 teaspoon ground red pepper |
6 (2-inch-thick) bone-in center-cut pork chops |
1/4 cup olive oil, divided |
1 cup water |
garnishes: steamed baby carrots, pearl onions, flat-leaf parsley |
Directions:
1. Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
2. Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
3. Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
4. Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.
5. Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.
6. *1/2 teaspoon rubbed sage may be substituted.
7. Note: For testing purposes only, we used Pepperidge Farm Herb Stuffing Mix.
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