rye Archives • A Sweet Pea Chef

These stuffed pork chops (with rye, apple, and thyme) far exceed an everyday chop...and they're not difficult to make! Join me in this post as we take things up a notch, and cook up this fabulous dish. Dustin and I love a good pork chop, especially if they're stuffed with rye and covered with a good sauce! There's just something about this tender and juicy dish that makes our mouths water. I've mentioned before that I read Cuisine At Home and have found some real recipe gems. This pork chop recipe is a prime example. And wouldn't you know, these chops are easy enough for a weeknight dinner and fancy enough for company. The combination of sweet and salty, along with the aromas of the fresh thyme and apple is...everything. Plus, the different textures of the shallots and crispy, rye bread creates a wonderful depth of flavor. Mmmm. I'm making myself hungry while typing this up...so let's get started pronto! What Are Stuffed Porkchops? In case you are unfamiliar with stuffed pork chops, they're basically regular pork chops that you cut into a deep pocket. And then, as you've probably gathered, you stuff it with flavorful spices and ingredients. NOTE: To get that clean cut you want for this recipe, you'll need a sharp and narrow-bladed knife for this process: Make a 1 inch wide slit on the side of the chopThen, 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 if you cut through the side of the chop. Doesn't have to be perfect. Caution is always key when working with sharp knives! Which Is Better? Bone-In Vs Boneless Pork Chops Bone-In pork chops are often considered more tender and flavorful (the meat near the bone is hailed as the tastiest part). However, for this stuffed pork chop recipe, boneless is best! And a center chop is ideal. It all comes down to a matter of convenience and safety. Remember, we're cutting the chops to form a pocket and we certainly don't need bones complicating the process... How Thick Should My Pork Chop Be? 1-inch is the sweet spot for stuffed pork chop thickness. If you get one that's any thinner, there's a high chance that the meat will tear and the stuffing will go every which way. On the other hand, if you get a thicker chop you'll need to bake it for a longer time period and this increases risk for an uneven cook. What Should The Internal Temperature of Stuffed Pork Chops Hit? Stuffed pork chops should be cooked until their internal temperature reaches 145˚F. To keep them juicy and moist, I normally take them out of the oven at 140˚F. I've discussed calculating cook time in my blog post on How to Check the Doneness of Meat. While you can sometimes use the finger test to check the temperature, I do recommend using a meat thermometer. Simply stick it into the thickest part of the pork chop to get an accurate reading. How Long Should I Bake My Stuffed Porkchops? To make sure my chops are cooked thoroughly and evenly, I sear them on the stovetop before popping in the oven. It takes me around 3-4 minutes per side on the stove to achieve a golden brown finish. Then another 8-10 minutes in the oven (or up until the internal temp reaches 140˚F to 145˚F). Keep in mind the not all pork chops will be at this exact cook time. My pork chops were a tad larger than what the recipe called for and as such, took about 5 minutes longer to cook. Do I Bake Porkchops Covered or Uncovered? I don't normally cover my pork chops when they are in the oven, We like it when the stuffing gets a little roasted and crispy (which you won't get if you cover it with aluminum foil). What Can I Stuff My Pork Chop With? For stuffed pork chops, you can get creative! Rye makes a great base but it certainly isn't the only ingredient you can use. Whether you prefer gourmet ingredients or those leftovers in your fridge, here's a few ideas for delicious combinations: Spinach and goat cheeseCranberry and pecanApples and pumpkin seedsSpinach and prosciuttoPears and onions Have any other good stuffing ideas? Comment below! Can You Freeze Stuffed Porkchops? Freezing stuffed pork chops is easy. Once you've stuffed the chops with the filling, wrap them up in foil and place them in a freezer bag. I know it can be tempting to insert a toothpick to keep the insides from falling out, but to keep all the cold out...I wouldn't add them. Ultimately, flavor and texture trumps filling neatness in my opinion. Next, whenever you're ready to prepare them, thaw them overnight in the fridge. You're be all set to cook them up the next day! What Can I Serve With My Stuffed Pork Chops? When I make stuffed pork chops, I usually end up with extra stuffing so it's literally meat and a side dish all in one! We try to keep things easy around here! But if you ask me, these are some of my go-to side dishes that go well with a tasty pork dish: Mashed Sweet PotatoesLemon Roasted AsparagusStrawberry Salad with Chia Seed VinaigretteThyme Roasted CarrotsSweet Potato Rolls More Healthy Pork Entrees Best Juicy Pork ChopsGarlic Roasted Pork ChopsEasy Instant Pot Pulled Pork 4 WaysPork Chops with Carolina Spice RubEasy Roasted Pork Tenderloin This post contains affiliate links to products I use regularly and highly recommend. Stuffed Pork Chops Tired of your usual pan-friend pork chops? Take it up a notch with this tasty stuffed pork chop recipe which takes only 20 minutes to bake and will surely wow your family and friends! For the stuffing2 tbsp unsalted butter (separated)1 cup rye bread (about 2 slices, diced small (whole grain))1/4 cup onion (diced)1/4 cup celery (diced)1/4 cup fresh apples or dried (diced)1 tsp minced fresh thyme leaves1/4 cup low sodium chicken broth1 tbsp apple cider vinegarsea salt (to taste)freshly ground black pepper (to taste)For the chops2 boneless center-cut pork chops (about 5 oz each)1 tbsp olive oilsea salt (to taste)freshly ground black pepper (to taste)For the sauce1 tbsp olive oil2 tbsp shallots (minced)1 tsp chickpea flour1/4 cup unsweetened applesauce1/4 cup low sodium chicken broth1 tsp apple cider vinegarchopped fresh thyme leavessea salt (to taste)freshly ground black pepper (to taste) 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.Slide a deep pocket into each of your boneless pork chop but do not cut all the way through.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 oil in same skillet over medium heat. Add chickpea flour and cook for 1 minute. Deglaze the pan with cider vinegar and, broth. Simmer until sauce is slightly thickened, about 2-3 minutes. Finish sauce with thyme, salt and pepper. DinnerEasystuffed pork chops