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Rye-Stuffed Pork Chops

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
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.