Apple-Stuffed Pork Chops recipe
Apple and pork were meant for each other. Sweet and savory cooked together, this dish offers spice, flavor, and comfort all in one.
Ingredients:
6 rib pork chops, 2-inches thick
1 teaspoon salt, divided
Pinch freshly ground black pepper
3 tablespoons unsalted butter
¼ cup chopped onion
1 ½ cup dry breadcrumbs
1 large green apple, sliced
¼ cup seedless raisins
½ teaspoon nutmeg
¼ teaspoon cinnamon
2 ½ tablespoons water
Directions:
Preheat oven to 350°F.
Split the chops through the middle from the outer edge toward the bone, leaving the meat attached to the bone. Open like you would open a book and pound both sides, using with a mallet. Season the chops with ½ teaspoon salt and pinch black pepper.
Melt the butter in a large heavy skillet over medium heat; add onions and breadcrumbs and cook 3 minutes, until softened. Add the apple, raisins, nutmeg, cinnamon, water and remaining ½ teaspoon salt. Cook, stirring to mix, 3 minutes, until apples soften and raisins begin to plump.
Spread the apple mixture in even portions onto the pork chops. Fold over and fasten with toothpicks.
Place stuffed chops on large baking sheet and bake for about 1 ½ hours, or until tender, turning once. When cooked, drain off excess fat and serve.
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Reviews and Comments:
My kids loved this! Super easy. I made this but chopped up the apples and added a little bit of brown sugar to them to sweeten. I also added some bacon to the breadcrumb mixture.
Used apples sauce, cranberries instead of raisins, country rye bread crumbs and a drizzle of cognac to the stuffing mixture.
Made this for my fiancés family for a surprise dinner (he always seems to cook them so they have the texture of an old leather boot) and it was enjoyed by everyone including his 9 year old nephew. Changed it a tiny bit, didn't add the raisins because some people didn't like them, but I cut 2 apples instead of just one and cut them into large chunks and left in the fridge for 20 minutes with a few sprinkles of brown sugar to soften them up and it really tasted lovely, brought out the flavour of the cinnamon. Would recommend it to anyone!
This was made on a whim and turned out to be an excellent dish. It is one that I will make again and again. The meat was tender and the dressing was simple but added tons of flavor.
| Conversions | |
|---|---|
| ¼ cup | about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup) |
| 1 ½ cups | about 355ml (354.885 mililitres based on 236.59 mililitres in a US cup) |