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!
1cuprye breadabout 2 slices, diced small (whole grain)
¼cuponiondiced
¼cupcelerydiced
¼cupfresh apples or drieddiced
1teaspoonminced fresh thyme leaves
¼cuplow sodium chicken broth
1tablespoonapple cider vinegar
sea saltto taste
freshly ground black pepperto taste
For the chops
2boneless center-cut pork chopsabout 5 oz each
1tablespoonolive oil
sea saltto taste
freshly ground black pepperto taste
For the sauce
1tablespoonolive oil
2tablespoonshallotsminced
1teaspoonchickpea flour
¼cupunsweetened applesauce
¼cuplow sodium chicken broth
1teaspoonapple cider vinegar
chopped fresh thyme leaves
sea saltto taste
freshly ground black pepperto taste
Instructions
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.
Slide a deep pocket into each of your boneless pork chop but do not cut all the way through.
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 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.