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Entree
American
4 servings
45 minutes
30 minutes
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 each sweet onion - peeled, diced small
5 stalks celery - ends trimmed, washed, diced small
2 pounds Melissa's Organic Crimson Gold Apples - washed, cored, diced small
1/3 cup granulated sugar
To taste kosher salt and freshly ground pepper
1 teaspoon fresh sage - chopped
1 teaspoon fresh thyme - chopped
1/2 teaspoon allspice
4 pork chops
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
To taste kosher salt and freshly ground pepper
1 cup chicken broth
4 slices thick-cut bacon - each halved crosswise
In a large sauté pan, melt the butter and heat the oil over medium high flame. Add the onions and celery and cook until slightly caramelized.
Next add the apples and the rest of the stuffing ingredients. Mix well, cover, reduce heat and simmer for 10 minutes. Remove from the heat and let cool.
Preheat the oven to 400ºF.
Using a sharp paring knife, make a pocket in the side of each pork chop.
Using a spoon, fill each chop with the stuffing. Tie the pork chops closed with butchers twine.
Season one side of each chop with the salt and pepper.
In an oven safe sauté pan, melt the butter and heat the oil over high flame.
Place the chops, seasoned side down, in the pan and season the other side. Cook the chops until you get a nice brown sear and then flip them over.
Once the other side is seared, add the chicken broth to the pan. Place the bacon slices on each chop, cover the pan and place it in the oven.
Cook the pork chops for 20 minutes. Remove the cover from the pan and cook for 10 minutes longer or until the internal temperature of the chops reaches 160ºF and the bacon is crisp.
Remove from the oven and let rest for 5 minutes. Place the pork chops on 4 serving plates and garnish with some more stuffing.
If desired, you can also make a quick pan sauce from the pork chop drippings. Also, some toasted bread topped with the stuffing makes a nice addition.
