Apple - Sage Stuffed Pork Chops
Brussels Sprouts with Bacon and Shallots
Mashed-Baked Sweet Potatoes
4 center cut bone-in pork chops, cut 1 1/2" to 2" thick
salt and pepper
2 tablespoons olive oil divided
1/4 cup chopped red onion
1/4 cup chopped celery
1/4 cup chopped mushrooms
1 tart apple, peeled and diced - about 1/2 cup
1 cup fresh toasted bread crumbs or panko
1 tablespoon butter
1/2 cup chicken broth or apple cider
5 fresh sage leaves, chopped
1 teaspoon fresh thyme leaves
1 tablespoon fresh parsley chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
pinch of cayenne pepper
Trim pork chops and cut a slit to create a pocket in one side of each chop. Season with salt and pepper. Keep chilled while preparing stuffing.
Melt butter in large non-stick skillet over medium-high heat. Add onion and celery. Saute for 3 minutes. Add mushrooms and apple. Cook until tender, about an additional 5 minutes. Add bread crumbs, herbs and seasonings. Toss well and add chicken broth. Toss again - correct seasoning if necessary. Let stuffing sit for 15 minutes.
Preheat oven 375 degrees
Stuff 1/4 of stuffing into each pork chop. Brush stuffed chops with 1 tablespoon olive oil, seasoned with salt and pepper.
Heat remaining tablespoon olive oil in the large non-stick skillet. Over medium high heat, brown chops about 2 minutes on each side. Do not crowd pan. Be sure to turn carefully so you do not disturb the stuffing.