In my last post, I showed you how to make yummy mashed sweet potatoes.  Today, I share my favorite pork chop recipe with you (that just-so-happens to complement the mashed sweet potatoes perfectly).  See how I did that?  I’m so tricky, I know.  Please, hold your applause.

I’ve mentioned before that I read Cuisine At Home and have found some real recipe gems. This pork chop recipe is no exception.

Some pointers (ha! no pun intended…you’ll see why in a second). In case you are unfamiliar with stuffing pork chops, you will need to make a deep pocket in each chop with, ideally, a sharp, narrow-bladed knife. Try to make a 1-inch-wide slit on the side of the chop and then, taking care to keep your knife parallel to the cutting board, sweep the knife back and forth to carefully cut the pocket and make the opening larger. Be patient and don’t panic like I did my first time if you cut through the side of the chop or if your knife momentarily slips from the parallel position.

It’ll still taste great even if its falling out everywhere, so don’t worry about it. Remember: it could be worse…you could be the pork chop!

The combination of sweet and salty, along with the aromas of the fresh thyme and wine, as well as the different textures of the shallots, apples and crispy rye bread creates a wonderful depth of flavor for the pork chop.  Mmmm.

These stuffed pork chops are easy enough for a weeknight dinner and fancy enough for company.  Remember to serve them with these for a delicious meal.

Rye-Stuffed Pork Chops with Apple Thyme Pan Sauce

makes 2 chops

For the stuffing

2 tbsp. unsalted butter, separated
1 cup rye bread, diced small (about 2 slices)
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup dried apples, diced
1 tsp. minced fresh thyme leaves
1/4 cup chicken broth
1 tbsp. apple cider vinegar
kosher salt, to taste
freshly ground black pepper, to taste

For the chops

2 boneless center-cut pork chops (about 5 oz each)
1 tbsp. olive oil
kosher salt, to taste
freshly ground black pepper, to taste

For the sauce

1 tbsp. unsalted butter
2 tbsp. shallots, minced
1 tsp. all-purpose flour
1/4 cup apple cider or apple juice
1/4 cup dry white wine
1 tsp. apple cider vinegar
chopped fresh thyme leaves
kosher salt, to taste
freshly ground black pepper, to taste

Directions

Preheat oven to 400 degrees.

Toast bread in 1 tbsp. butter in an oven-proof skillet over medium high heat until crisp and then transfer to a bowl.  Return pan to heat.

Saute onion, celery and apples in 1 tbsp. butter over medium heat until soft.  Stir in thyme.  Add vegetables to bread cubes.  Toss mixture with broth, vinegar and seasonings until liquid is absorbed.  Wipe out the skillet.

Prepare chops.  Fill pockets with bread mixture.  They will be full, but you’ll probably have some left-over stuffing.  Saute chops in oil over medium-high heat until brown on one side, about 3 minutes.  Carefully turn the chops over and add any extra stuffing to the pan at this point.  Transfer pan to the oven.  Roast about 8 minutes, then remove the chops and stuffing from the pan and set aside.  Tent with foil to keep warm.

Saute shallots for the sauce in 1 tbsp. of butter in same skillet over medium heat.  Add flour and cook for 1 minute.  Deglaze the pan with cider, wine and vinegar.  Simmer until sauce is slightly thickened, about 2-3 minutes.  Finish sauce with thyme, salt and pepper.

Enjoy!

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As always, I want to thank you for reading. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!

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