How To make Grilled Apple Nut Stuffed Pork Chops

Rolled Pork Loin with Apples | Food Channel L Recipes

At my Christmas table always there is a pork. This is local tradition. Rolled Pork Loin with Apples is one of my favorite recipes. Enjoy! :)

Food channel L - a new recipe every odd day of the month! Recipes for delicious and homemade food!

Ingredients for 8 servings:

1 pork loin (about 2 kg)
2 apples
2 shallots
2 tbsp bread crumbs
30 g walnuts
50 g butter
1 sprig of rosemary
180 g sliced bacon
30 ml brandy
Salt and black pepper
Sunflower oil

Pork Chops With Apples And Stuffing

gagajoy shows you how to make and cook episode 180 Pork Chops With Apples And Stuffing!
RECIPE/
Pork Chops With Apples And Stuffing

* 6 boneless pork loin chops

* 1 tablespoon of canola oil

* 1 package of 6 oz crushed stuffing

Mix

* One can of 21 Oz apple pie filling with cinnamon

* Your choice of cooked canned apples

* Bake for 45 minutes

Gordon Ramsay Teaches How To Pan Roast A Pork Chop | The F Word

Gordon demonstrates how to pan-fry a pork chop.

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Apple-Bacon Stuffed Pork Chop, Rice Pilaf, Green Beans, Pan Sauce

I will show you how I prepare my interpretation of a Brined and Apple-Bacon stuffed Pork Chop with Rice Pilaf, sautéed Green Beans and Apple-Sage Pan Sauce.

Please comment if you have any questions or tips! I love to learn and teach!! Also comment if you do reproduce one of my recipes!

I recorded this on Snapchat first then edited for YouTube.

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These videos are just for fun and education. Don’t take them so serious! There’s enough negativity in the world!!

Intro Music by Pink Floyd - Dogs

Recipe: Pork Chops Stuffed with Apples and Dates

Ingredients:

2 Tbsp sweet Madeira wine, divided
2 cups chopped Gala apples, unpeeled
1/2 cup diced pitted dates
2 Tbsp coarsely chopped walnuts
2 Tbsp minced fresh thyme
1 tsp honey
8 (4 oz) lean boneless pork chops (about 3/4-1 inch thick)
Salt and pepper to taste
2 tsp canola oil

Instructions:

Combine the wine with the apples, dates, walnuts, thyme, and honey.

Make a horizontal slit in each pork chop. Stuff equal portions of the mixture into each chop.

Sprinkle each chop with salt and pepper.

Heat a large skillet over medium heat. Add half the canola oil, and sear 4 of the chops for about 7 to 8 minutes per side. Add the remaining oil to the pan, and repeat with the remaining chops.

Pork Chops with Apple & Blue Cheese

These Pork Chops are soft, juicy and loaded with flavour. They're topped with apple sauce and finished with melted blue cheese!

Pork Chops with Apple & Blue Cheese | Serves 2

FULL RECIPE POST:

INGREDIENTS

2x 9oz-11oz / 250-300g Pork Chops, brought close to room temp (preferably bone in)
4oz / 120g Blue Cheese, sliced into strips (see notes)
4 heaped tbsp Apple Sauce, at room temp (not straight out the fridge)
2 tbsp Butter
2 fresh springs EACH: Thyme, Rosemary (plus some thyme leaves to finish)
2 cloves of Garlic, peeled & crushed with the palm of your hand
Olive Oil, as needed
Salt & Pepper, as needed

METHOD

Pat pork chops dry with paper towels. Generously sprinkle both sides with salt and pepper then drizzle with a glug of oil. Rub into the meat.

Place pan over high heat and once smoking hot add in the pork chops. Leave to fry for 3-5mins, or until deep golden and lightly charred with blood/moisture just starting to rise to the surface. Flip the chops over and allow to fry for 1min until they begin to char on the other side.

Drop in butter, garlic, thyme and rosemary. Baste the pork chops in butter for another 2-3mins. Place garlic, rosemary and thyme on top of one of the chops, place the other chop on top so the fats align then sandwich together with your tongs and sear the fat on the pan.

Once the fat caramelizes (1-2mins) take the pan off the heat. Top the pork with apple sauce and blue cheese then place under the grill and broil on high (and fairly close) until the cheese melts.

Take the pork out of the pan and allow to rest for at least 3 mins (important so the meat can retain its juices), drizzle over some of the liquid from the pan and sprinkle with fresh thyme leaves. Serve up and enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post:

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