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.
- 2 tbsp unsalted butter separated
- 1 cup rye bread about 2 slices, diced small
- 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
- 2 boneless center-cut pork chops about 5 oz each
- 1 tbsp olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- 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
- 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.
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Catherine Farnham says
February 21, 2018 at 6:48 pmCan you freeze these chops once they are stuffed but not cooked? This recipie is wonderful for family and dinner parties. Thanks
Dustin says
May 9, 2017 at 1:26 pmNeed to redo this post. This is a good recipe 🙂
Dinner Party Ideas says
July 28, 2011 at 10:45 pmWow. That looks delicious. I think I’m going to add this on my dinner plan for our anniversary. Thanks for the recipe.
lacey - a sweet pea chef says
July 29, 2011 at 2:22 pmYou are so very welcome! This is SUCH a delicious way to prepare chops 🙂 Happy anniversary!!
Samantha says
February 16, 2011 at 11:28 amOh, 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.
lacey - a sweet pea chef says
February 16, 2011 at 10:11 pmOh my gosh, Samantha, they really are super good. I’d love to know what you think!
Amanda says
November 15, 2010 at 12:02 pmGoing to try this tonight with Chicken : )
lacey - a sweet pea chef says
November 15, 2010 at 8:06 pmOoh…I’ve never tried it with chicken before. I’d love to know how it turns out for you! Thanks for sharing, Amanda!
baobabs says
August 1, 2010 at 10:30 pmthis looks and sounds absolutely delicious!!! I’ve also tweeted it 🙂
Sweet Pea Chef says
August 2, 2010 at 7:58 amYay! Thanks so much for the tweet! Always appreciated :). Thanks for stopping by.
Rob says
July 4, 2010 at 5:47 amHi. I literally just made this for 5 people at a dinner party and everyone loved it! Thanks for the great recipe.
Sweet Pea Chef says
July 4, 2010 at 9:01 pmHey Rob! Yay!! I’m so excited you used this recipe for a dinner party and that it went so well! Thanks for sharing!!
easy recipes says
July 3, 2010 at 2:24 amI 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!
Sweet Pea Chef says
July 3, 2010 at 8:51 pmHey there! Thanks for the tweet! That is ALWAYS appreciated. I will check out your site!
Dixie Caviar says
July 2, 2010 at 1:40 pmFound your blog on Tastespotting today. Great pics! Good luck with your personal chef endeavors!
Sweet Pea Chef says
July 2, 2010 at 9:39 pmHey Dixie Caviar! Isn’t Tastespotting great?? I’m so happy you like the pics! Thanks!
Debs says
July 2, 2010 at 1:47 amYum, looks & sounds delicious.
Sweet Pea Chef says
July 2, 2010 at 1:04 pmHey Debs! Thanks for commenting. These really are super good 🙂