Apple Stuffed Pork Chops. Thick pork loin chops are heavenly when baked with a simple bread stuffing flavored with apples and celery. The delicious results will look like you've slaved for hours. In a small skillet, saute onion in butter until tender.
Brown sausages in a skillet over medium-high heat.
Add apples, one-quarter cup of the apple cider and fennel seeds and let simmer until apples have softened.
Stir in diced dried white bread,apple,beaten egg,sage,basil and ground thyme.
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Thick pork loin chops are heavenly when baked with a simple bread stuffing flavored with apples and celery. The delicious results will look like you've slaved for hours. In a small skillet, saute onion in butter until tender.
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Ingredients requirements Apple Stuffed Pork Chops:
- You need Filling.
- You need 4 Tbsp for Avocado Oil.
- Require 2 - Shallots Chopped.
- Give 2 of Garlic cloves chopped.
- Give 2 for Celery stalks diced.
- Prepare 2 - green apples peeled and diced.
- Give 1 Tbsp of fresh thyme (to your liking).
- Require 1/4 cup of butter.
- Require 1/2 Cup Rice "bread" crumbs.
- Give to taste for Salt and pepper.
- Require 2-3 cups - shredded fresh gouda.
- Require Breading.
- You need 1/2 for gluten free flour mix.
- Give to taste for Salt and pepper.
- Give for Gravy.
- Need 2 cups - chicken stock.
- Require 2 - Small yellow onions cut in quarters.
- Require to taste - Salt and pepper.
Stuff pork chops with egg mixture. Sprinkle stuffed pork on both sides with salt and black pepper. Trim piece of fat from edge of one of the pork chops. Big thick pork chops are stuffed with an apple mixture for a delicious meal for four.
Apple Stuffed Pork Chops making:
- Heat avocado in large sautee pan that is oven safe. One large enough to hold all 6 pork chop fatties with some space between them. Sautee onions and celery about 4 min until onions are translucent. Add apples and sautee until soft. Add garlic and thyme then sautee for 1 more minute. Once soft; add butter, melt, then stir in bread crumbs. It should look like stuffing. Remove from heat then stir in gouda. Set stuffing aside.
- Pork chops should be about 2 inches thick. Cut the chops almost the whole way in half. Pat the chops dry, salt and pepper. Evenly stuff the shit outta those pork chops with the filling. Dredge the pork chops in the flour, salt, and pepper mixture..
- Rinse out the pan then add 2 tbsp or more to pan, heat on medium high heat. Once hot, brown the stuffed, dredged pork chops on each side until golden brown. Remove the chops. I browned the chops three at a time..
- Deglaze the pan with 2 cups of chicken stock. Remove from heat. Add the two onions, quartered. Gently arrange those fatty, stuffed chops on top of the onions..
- Place the pan into the oven at 350. Cook until internal temp is 145. About 10-15 min until tender. Pull those babies out. Remove the chops and place on a cutting board to rest..
- Take all that onion gravy in the pan and puree until smooth. Make sure you scrap in any brown bits and pieces. Put your gravy back into the pan to reduce over low to medium heat until you like the consistency add salt and pepper to taste.
- Pour that grave on top and serve with potatoes. You can bake the potatoes at 350 too just put em in for about 20 min before the chops..
For a dinner for two, feel free to halve the recipe. Line a jelly roll pan with aluminum foil. Stir the stuffing, apple and cranberries in a medium bowl. Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed. Then pan fried till perfectly cooked.
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