Stuffed Pork Chops with Apple Stuffing

Stuffed Pork Chops with Apple Stuffing

There are those things in life you just never forget. Like your very first childhood friend, your high school graduation and senior prom or your first kiss. My Mom’s Southern Stuffed Pork chops are way up at the top of the list of things I will always remember.  This was always a Sunday dinner for us.  She always saved her very best meals for Sunday when we came home from church.  I can still remember how good the house smelled as we sat down to dinner.  Those were happier times then. Those are days I will never forget.

Stuffed Pork Chops with Apple Stuffing

4 bone-in center-cut pork chops, at least 1 1/2 inches thick

1 cup onion, finely chopped
1/2 cup celery, finely chopped
2 garlic cloves, minced

2 teaspoons chopped fresh sage leaves

4 sprigs fresh thyme, stripped

1 teaspoon dried rosemary
1 cup Granny Smith apple, peeled and finely chopped
1 1/2 cup breadcrumbs
1/4 cup chicken broth

2 tablespoons butter, divided

1 tablespoon cooking oil 
 

Preheat the oven to 350 degrees.

Rinse the pork chops and pat them dry with paper towels. Holding a sharp paring knife parallel to the work surface, cut a 3-inch-wide pocket into each pork chop all the way to the bone to create a pouch for the stuffing.  Season the chops well on all sides and inside each pocket with salt and freshly ground pepper. Set aside.

Heat large skillet over medium high heat and add oil and 1 tablespoon of the butter.  Sear pork chops on both sides until golden brown and fat is slightly caramelized. Transfer chops from skillet to plate and set aside to cool.  Do Not Clean Pan. You will need the drippings for your gravy.

Return skillet to heat and add a tablespoon of 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.   When stuffing is cool enough to work with, stuff each chop.  You can secure with a toothpicks if you wish.

Place pork chops on top of a rack inside a baking dish. You want to keep them off the bottom of the dish. Add water to just beneath the rack, being careful not to touch the pork chops with the liquid. Cover baking dish and rack with pork chops with aluminum foil. Bake the chops for 1 hour. Temperature should read 145 degrees in the center of the chops when done. Let rest, remove the toothpicks and serve.

Homemade Gravy

Pan drippings from browning chops in the skillet.

1/2 cup chicken stock

1/2 cup heavy cream

2 tablespoons flour

Salt and pepper to taste

Heat skillet with leftover drippings from pork chops. Add chicken stock and heavy cream. Bring to a boil, stirring constantly.  Keep stirring until liquid has noticeably reduced.  Whisk in flour rapidly until blended.  Season to taste with salt and pepper.

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