Apple Stuffed Pork Chops & sides
Ingredients
1 tablespoon butter or margarine
1 large cooking apple, peeled if desired, cored, and chopped
⅓ cup chopped onion
2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
2 tablespoons shredded white cheddar cheese
4 pork rib chops, pork loin chops, or boneless loin chops, cut 1-1/4 inches thick (about 3 pounds)
Salt
Ground black pepper
1 cup coarse soft crumbs from crusty country bread
2 tablespoons butter or margarine, melted
2 tablespoons chopped walnuts
1 tablespoon snipped fresh Italian (flat-leaf) parsley
2 teaspoons finely shredded lemon peel
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
¼ teaspoon salt
Dash ground black pepper
1 cup chicken broth
½ cup whipping cream
2 tablespoons apple juice
½ cup shredded white cheddar cheese (2 ounces)
Directions
Step 1
Preheat oven to 375 degrees F. For stuffing, in a medium skillet melt the 1 tablespoon butter over medium heat. Add apple, onion, and sage; cook until tender. Remove from heat. Stir in the 2 tablespoons cheese; set aside.
Step 2
Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide stuffing among pockets in chops. If necessary, secure openings with wooden toothpicks. Sprinkle with salt and pepper.
Step 3
In a small bowl combine bread crumbs, the 2 tablespoons melted butter, the walnuts, parsley, and lemon peel. Place chops on a rack in 13x9x2-inch baking pan. Top chops with bread crumb mixture.
Step 4
Bake for 40 to 50 minutes or until an instant-read thermometer inserted in center of chops registers 160 degrees F and juices run clear.
Step 5
For sauce, in a medium saucepan melt the 2 tablespoons butter over medium heat. Stir in flour, the 1/4 teaspoon salt, the dash pepper, the chicken broth, whipping cream, and apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the 1/2 cup cheese until melted and smooth. Serve chops with sauce.
Apple Stuffed Pork Chop Recipe
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In this recipe video April makes a Stuffed Pork Chop recipe. This would make a wonderful main dish during the holidays. It will be just beautiful on your Christmas dinner table or New Years Eve table. It can also prepped ahead of time, so it won't take too long to prepare on the big day.
Serves 4
Ingredients:
4 bone in, 1 inch thick pork chops
1 cup onion, finely chopped
1/2 cup celery, finely chopped
2 garlic cloves, minced
1 tsp dried rosemary, or 2 tbls fresh
1 cup apple, finely chopped
1 1/2 cup breadcrumbs
1/4 cup chicken broth
2 tbls maple syrup
2 tbls dijon
1/2 teaspoon dried rosemary, or 1 tsp fresh
1 1/4 tsp salt, divided
1 tsp pepper
1 tbls butter
2 tbls olive or canola oil, divided
Directions
Using a sharp. pairing knife cut a slit in each chop through to the bone to create a pouch for the stuffing. Set aside.
Heat a skillet over medium heat and add the oil and butter. Add the onion and celery to the skillet and cook until softened. Next add the garlic, rosemary, apples, breadcrumbs, chicken broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper as well. Stir everything together and then remove from the heat and set aside to cool. Once the stuffing has cooled, stuff it into each chop.
Preheat the oven to 350 degrees.
MIx together the mustard, maple syrup, remaining 1/2 tsp rosemary, 3/4 tsp salt and 3/4 teaspoon pepper. Rub the mixture on the outsides of the stuffed chops.
Heat the skillet to medium high heat and add the remaining oil. Once the oil is hot add the pork chops, brown for 3-4 minutes, carefully flip and brown for another 3 minutes. Do this step in 2 batches if you do not have a large enough skillet. Transfer the chops to a large baking dish and bake for 15-20 minutes until the pork is fully cooked. Enjoy!
Gorgonzola Thyme Stuffed Porkchops with Grilled Bourbon Apples | Grill Girl Robyn Lindars
Smithfield Hickory Smoked Brown Sugar Boneless Center Cut pork chops are stuffed with a mixture of gorgonzola, thyme, dried cherries and walnuts for the perfect sweet, savory, crunchy and creamy bite. Pair these pork chops with grilled apples drizzled in bourbon and maple syrup and a dash of cinnamon for a smoky twist on pork and apples. Go to GrillGirl.com for thousands of grilling and smoking recipes that make you look like a Grilling Boss! This recipe was made in partnership with Smithfield Brand.
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Robyn Lindars, the “Grill Girl” behind GrillGirl.com and Grill Girl Magazine, shows that anything can be made on the grill- from grilled cocktails to even baking dessert. Follow along for inspirational ideas on how to cook outdoors for the best flavor and best times around the grill. As seen on Food Network, Travel Channel, NBC.
Stuffed Pork Chop Recipe
Stuffed Pork Chop Recipe - If you're looking for a good and delicious dinner option that breaks that same old Pork Chop recipe then look no further. This Garlic Parmesan Stuffed Pork Chop recipe we surely be a crowd pleaser. Enjoy!
Stuffed Pork Chop Ingredients
4 bone in or boneless Pork Chops, 1 - 1.5 thick
4 oz Creme Cheese @ room temperature (soft)
3 - 4 slices of thick cut Bacon
1 cup All Purpose Flour
1/2 cup shredded Parmesan Cheese
2 - 3 Green Onions, the green part sliced
2 tsp Garlic Powder, separated
1 tsp Kosher Salt
1 tsp Black Pepper
Pork Brine Ingredients
2 cups Water
1/4 cup Sugar
1/3 cup Kosher Salt
3 Garlic Cloves, peeled and smashed
3 sprigs of Thyme
3 - 4 cups of ice to cool the brine.
Combine all of your brine ingredients in to a pot and bring it to a boil and boil until the salt and sugar has completely dissolved. Remove from heat and pour ice in to your pot to speed up the cooling process. After brine is cold, insert Chops in to a container and pour brine over them, cover and place in the refrigerator for at least 4 hours up to over night.
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Apple & Cranberry Stuffed Pork Tenderloin!
Looking for the perfect holiday family dinner? This is one of my favorite meals this time of year. Tenderloins don't take that long to cook so they are great for getting a nice dinner on the table in a short amount of time. You can easily make the stuffing and roll the pork the day before which helps to give a quick meal. The apple and cranberry stuffing is a perfect combination of sweet and savory.
Apple and Cranberry Stuffed Pork Tenderloin
Ingredients
Boneless Pork Tenderloin
1 apple chopped
1/4 cup dried cranberries
1/2 cup diced onion
1/2 cup diced celery
1/2 stick butter
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1 1/2 cup chicken broth
1 box stuffing mix or 2 1/2 cups toasted bread cubes
Instructions
1. Melt half of a stick of butter in a large skillet and then add onions, celery, apple, seasoning and cook until vegetables begin to soften. Then add chicken broth and stuffing mix. Cover and set aside.
2. Butterfly the pork tenderloin by slicing down the side and opening the pork up as you slice. Once the pork is completely open and a flat rectangle shape cover with plastic wrap and use a meat tenderizer to pound the meat to about 1/2 inch thickness. Sprinkle salt and pepper over the pork and then add the stuffing mixture on top of the pork pressing it together.
3. Roll the pork up, jelly-roll fashion. Secure by tying twine around it in one inch intervals. Place on a sheet tray.
4. Drizzle with olive oil. Bake in a 400 degree oven for 15 minutes and then turn the oven down to 325 degrees and bake for about an hour or until the internal temperature reads 160 degrees
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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