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.
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!
- 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 fresh apples or dried 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
- 2 boneless center-cut pork chops about 5 oz each
- 1 tbsp olive oil
- sea salt to taste
- freshly ground black pepper to taste
- 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
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Preheat oven to 400 degrees.
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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.
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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.
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Slide a deep pocket into each of your boneless pork chop but do not cut all the way through.
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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.
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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.
Can you freeze these chops once they are stuffed but not cooked? This recipie is wonderful for family and dinner parties. Thanks
Need to redo this post. This is a good recipe 🙂
Wow. That looks delicious. I think I’m going to add this on my dinner plan for our anniversary. Thanks for the recipe.
You are so very welcome! This is SUCH a delicious way to prepare chops 🙂 Happy anniversary!!
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.
Oh my gosh, Samantha, they really are super good. I’d love to know what you think!
Going to try this tonight with Chicken : )
Ooh…I’ve never tried it with chicken before. I’d love to know how it turns out for you! Thanks for sharing, Amanda!
this looks and sounds absolutely delicious!!! I’ve also tweeted it 🙂
Yay! Thanks so much for the tweet! Always appreciated :). Thanks for stopping by.
Hi. I literally just made this for 5 people at a dinner party and everyone loved it! Thanks for the great recipe.
Hey Rob! Yay!! I’m so excited you used this recipe for a dinner party and that it went so well! Thanks for sharing!!
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!
Hey there! Thanks for the tweet! That is ALWAYS appreciated. I will check out your site!
Found your blog on Tastespotting today. Great pics! Good luck with your personal chef endeavors!
Hey Dixie Caviar! Isn’t Tastespotting great?? I’m so happy you like the pics! Thanks!
Yum, looks & sounds delicious.
Hey Debs! Thanks for commenting. These really are super good 🙂