Apple Stuffed Pork Chops
I love a good pork chop, but let’s be honest, they can sometimes be a little dry. Stuffing them with sweet & juicy apples is the answer. This recipe is for 2 thick, boneless pork chops, so plan accordingly if you’re going to make more.
2 Pork Chops, thick and boneless
1 Apple- peeled and small dice
1/2 cup Apple Juice or Water
1/2 tsp Cinnamon
1 TBsp Brown Sugar
1/4 cup Diced prunes, dates or raisins (Optional)
Sweet & Smoky Rub Mix or you can just use Salt & Pepper to season the outside of the chop
Sauce: 1 cup Chicken or Pork Broth
1 TBsp Corn Starch
1 TBsp Maple Syrup
Leftover Cooked Apples
Salt & Pepper
4 Toothpicks
First peel, core and cut your apple into small cubes. Chop your prunes, dates or raisins, if you use them. They add an additional sweetness and bump up the flavor. In a small saute pan cook the apples, dried fruit, brown sugar and cinnamon in a small drizzle of oil. Once they start drying out a bit add the apple juice or water. Cook until soft then remove from heat.
Trim your pork chops of any excess fat or silver skin around the edges. Use a very sharp knife and slice a pocket into the center of the chop. I find it easiest to press down on the chop with my left hand and slowly slice across then just keep working slightly inwards. You don”t want to cut all the way through, but if you do, no worries, you can always close the whole thing up with toothpicks.
Stuff your chops with as much of the fruit filling as you can and still close it up. Use two toothpicks to skewer the opening closed so the filling won’t come out. Drizzle both sides of your sealed chop with a little oil and sprinkle with a little bit of the Sweet & Smoky Rub mix or salt and pepper.
If you have a saute pan that can go straight from your stove top into the oven, I recommend using that, so you don’t have to switch pans. Sear the chops on both sides just until they’re browned then transfer to a 350 degree oven for 15 minutes. Check they’re done before eating as pork chop thickness can vary.
While they’re in the oven pour 3/4 cup chicken broth into the same small saute pan you have the leftover cooked apples. Mix the 1/4 cup chicken broth and cornstarch together until smooth then whisk into the mixture in the pan. Add the maple syrup and a pinch of salt. Whisk often while the sauce thickens. Taste and add desired salt & pepper. Spoon sauce over the chops once out of the oven and plated. This recipe is also delicious using peaches or pears instead of apples. Enjoy!