Wednesday, September 15, 2010

A Sneak Peek of Autumn ... Apple-Sage Stuffed Pork Chops

Earlier this week I wrote about my brother's visit to New York.  He helped us with a few projects around the house and  I owed him a home cooked meal.  I wanted to make him a dinner with a "fall flavor".  The new crop apples have arrived in the market.  Nothing says Autumn is just around the corner, more than a fresh new crop of crispy apples.  Since I was dying to make an Almond Tart for dessert, the apples would have to find their way into the main course...and they did.
Apple - Sage Stuffed Pork Chops
Brussels Sprouts with Bacon and Shallots
Mashed-Baked Sweet Potatoes
Homemade Applesauce 
Almond Tart

Apple -Sage Stuffed Pork Chops
        Yield 4 Servings

     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.
Transfer browned chops onto a rack in a small roasting pan.  Add some water to the bottom of the pan to prevent any drippings from burning.  Bake for 40 minutes until done.  Let stand 5 minutes before serving....and....enjoy!

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