Rye-Stuffed Pork Chops

Rye-Stuffed Pork Chops

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.

Rye-Stuffed Pork Chops

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.

Rye-Stuffed Pork Chops

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.

Rye-Stuffed Pork Chops

These stuffed pork chops are easy enough for a weeknight dinner and fancy enough for company.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

4.5 from 2 votes
Rye-Stuffed Pork Chops Square Recipe Preview Image
Rye-Stuffed Pork Chops
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
These Rye-Stuffed Pork Chops have a delicious combination of sweet and salty, along with the aromas of the fresh thyme and wine.
Categories: Dinner
Difficulty: Easy
Keyword: stuffed pork chops
Servings: 2
Calories: 527 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
For the stuffing
  • 2 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 dried apples diced
  • 1 tsp minced fresh thyme leaves
  • 1/4 cup low sodium chicken broth
  • 1 tbsp apple cider vinegar
  • sea 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
  • sea salt to taste
  • freshly ground black pepper to taste
For the sauce
  • 1 tbsp olive oil
  • 2 tbsp shallots minced
  • 1 tsp chickpea flour
  • 1/4 cup unsweetened applesauce
  • 1/4 cup low sodium chicken broth
  • 1 tsp apple cider vinegar
  • chopped fresh thyme leaves
  • sea salt to taste
  • freshly ground black pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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, broth and vinegar. Simmer until sauce is slightly thickened, about 2-3 minutes. Finish sauce with thyme, salt and pepper.

Nutrition Facts
Rye-Stuffed Pork Chops
Amount Per Serving (1 stuffed pork chop)
Calories 527 Calories from Fat 346
% Daily Value*
Fat 38.4g59%
Saturated Fat 16.4g82%
Cholesterol 144.5mg48%
Sodium 340.2mg14%
Carbohydrates 32.7g11%
Fiber 3.8g15%
Sugar 9.9g11%
Protein 33.9g68%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

18 thoughts on “Rye-Stuffed Pork Chops

  1. 4 stars
    Can you freeze these chops once they are stuffed but not cooked? This recipie is wonderful for family and dinner parties. Thanks

  2. Oh, wow. I don’t eat much pork, aside from bacon; But, those pork chops look absolutely delicious. I can’t wait to try it out.

  3. Hi. I literally just made this for 5 people at a dinner party and everyone loved it! Thanks for the great recipe.

  4. I have tweeted this great blog homepage, I do hope this gets you thousands of visits, love for you to check out Recipes and upload some Recipes.. How about it? I hope you have a nice day!

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