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!
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 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
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
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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.