Savory Stuffed Pork Loin Chops Recipe

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Ingredients:

Serving

4 boneless pork loin chops, 1 1/2-inch thick with a pocket for stuffing
kosher salt
fresh ground black pepper
2 tbsp olive oil
1/2 cup salted butter , plus
2 tbsp salted butter, divided
1 cup celery, diced
1 cup sweet onion, diced
3 garlic cloves, minced
1 oz pancetta , slivered (you can use thin bacon in a pinch)
1 cup chicken stock
8 slices day-old white bread, cubed
1 cup oyster crackers
1 tsp dried savory
1 tsp ground sage
1/2 tsp ground ginger
1/2 tsp dried thyme
1 tsp dried parsley
fresh ground black pepper
3/4 cup apple juice

Directions:

Start with the stuffing:.
Combine celery, onion, garlic, pancetta, 1 stick butter, and stock in small saucepan over medium heat. Bring to simmer and cook, stirring occasionally until vegetables are tender and some water has evaporated.
Meanwhile, combine bread cubes, oyster crackers, savory, sage, ginger, thyme, parsley and black pepper in a medium sized bowl. Toss to coat bread and crackers with the spices. (Fresh herbs may be substituted - double the amount).
Pour the cooked celery mixture over the bread cube mixture and combine well. The mixture should not be so wet that it is soggy, but it should hold itself together if you squeeze a handful of it gently in your hand. If it seems dry, add small amounts of the apple juice until it is the right consistency.
Open a pocket in a pork chop and fill generously with the stuffing. Repeat for the other 3 chops. You will have stuffing left over.
Using butcher twine, tie each chop around its middle to contain the stuffing.(Tying is optional.) Sprinkle both sides of each chop with kosher salt and freshly ground black pepper, to taste.
Heat olive oil in a large saute pan. Add the chops and brown for 2-3 minutes on each side.
Remove chops from saute pan and arrange in an oven proof casserole dish. Pour pan juices over the chops. Mound the leftover stuffing evenly on top of each chop. Add 2 tbs butter to bottom of dish and pour in any leftover apple juice. If you do not have at least a 1/4 inch of liquid in the bottom of the dish, add water or chicken stock.
Bake in a 350 degree oven for 20-25 minutes until pork chops are done and top of stuffing is golden brown.
To serve, arrange chops on platter and spoon-drizzle juices from bottom of pan over them. This is lovely with glazed carrots or steamed broccoli, some applesauce and a green salad. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1636.78 Kcal (6853 kJ)
Calories from fat	325.55 Kcal
		% Daily Value*
Total Fat	36.17g	56%
Cholesterol	181.2mg	60%
Sodium	2842.52mg	118%
Potassium	1037.15mg	22%
Total Carbs	227.3g	76%
Sugars	9.7g	39%
Dietary Fiber	1.98g	8%
Protein	90.83g	182%
Vitamin C	23mg	38%
Vitamin A	0.2mg	8%
Iron	3.1mg	17%
Calcium	71.4mg	7%

Amount Per 100 g
Calories	179.01 Kcal (749 kJ)
Calories from fat	35.61 Kcal
		% Daily Value*
Total Fat	3.96g	56%
Cholesterol	19.82mg	60%
Sodium	310.88mg	118%
Potassium	113.43mg	22%
Total Carbs	24.86g	76%
Sugars	1.06g	39%
Dietary Fiber	0.22g	8%
Protein	9.93g	182%
Vitamin C	2.5mg	38%
Iron	0.3mg	17%
Calcium	7.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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