Big thick pork chops are stuffed with an apple mixture for a delicious meal for four. For a dinner for two, feel free to halve the recipe.
- 4 thick pork chops (1 to 1 1/2 inch thickness)
- 3 tablespoons butter
- 1 cup finely chopped apple
- 2/3 cup finely chopped celery
- 1/4 cup raisins, optional
- 1/2 cup chicken broth
- 1/2 cup finely chopped pecans
- 1 tablespoon maple syrup or brown sugar
- 3 green onions, with green, thinly sliced
- 2 cups torn bread or croissants
- 1 tablespoon vegetable oil
- Rinse chops and trim excess fat.
- Cut a pocket into the meaty side of each chop, cutting to the bone.
- In a skillet, heat butter over medium-low heat.
- Add chopped apple and celery; cook until tender, adding chicken broth, a little at a time, to keep the mixture moist.
- Stir in raisins, if using, and pecans, maple syrup, and green onions.
- Cook the mixture, stirring constantly, for about 1 minute longer.
- Add torn bread and stir until well moistened, adding more chicken broth as needed.
- Season to taste with a little salt and pepper.
- Heat oven to 350°.
- Stuff pork chops.
- In a large oven-safe skillet over medium-high heat, heat the vegetable oil.
- Brown chops, carefully turning to brown both sides.
- If there is any leftover stuffing, spoon into the center of the skillet.
- Cover the pan with lid or foil and transfer to the oven.
- Bake for 45 minutes, until pork chops are cooked through.
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|Nutritional Guidelines (per serving)|