Stuffed Pork Chops

Cram a pork chop with stuffing, sprinkle on a touch of sea salt and rosemary and then top it off with a roasted apple slice. That about says it all for this meal. All of the flavors blend together to taste amazing.

The stuffing with the pork. The pork with the apples. The apples with the salt. The salt with the rosemary. Sometimes you can manage one of those carefully crafted forkfuls that has all of the above.

Stuffing meat is a great alternative to serving it plain and doesn’t require much additional effort. So roll up your sleeves. Lets stuff some chops.

Feaston's Stuffed Pork Chops.

Any firm variety of apple will work well with this dish.

To start, get the stuffing going. I choose to use the low sodium Stove Top. It’s just easy. Plus, if you are a piggy for stuffing like we are, you get to eat the leftovers. You really only use about half the box for two chops. The low sodium Stove Top only comes in chicken flavor, but I find that it’s no biggie.

Begin preparation of the Stove Top according to the box. A change I find handy, use just half the recommended butter. You won’t miss it. Since you’re by the oven, set it to 375 degrees to preheat.

Now, grab your apple. I am using a Granny Smith. It had good tart flavor and stands up well to baking. Pink Ladies also do well in this dish. Wash off the apple and lop off both the top and bottom. You’re going to slice them in 1/4 inch slices. Eat the leftovers.

If you don't like the skin, especially on Granny Smiths, peel them before baking.

If you don't like the skin, especially on Granny Smiths, peel them before baking.

At this point I had forgotten about the green beans, so I called Michelle in to snap them. Go ahead, call your helper. If you don’t have one, pause here to prepare the beans.

Cooking the green beans:

  1. Snap off the ends and place beans in a pot.
  2. Cover with water.
  3. Bring to boil and cook 8-10 minutes.

TO THE CHOPS! I chose to get the value pack of pork chops from the store. They come in a sheet of 10, and it was about $10. As opposed to a pack of two which was about $4. They freeze well. Stand the chops on their side and with a sharp knife ( I use a serrated one) gently butterfly them to create a pocket.

Be careful not to slice all the way through.

Be careful not to slice all the way through.

Let’s stuff these puppies. Take your stuffing, which should be all done by now, and stuff the chops. Don’t be shy about it, really jam it in there.

This next step is optional. I tie the chops with string to keep the halves together while baking. Kitchen twine or string will work just fine. Put the chops in a baking pan with an apple on the top and bottom.

The apples on the bottom will get a touch mushy. If you want more slices, just throw some in the pan.

The apples on the bottom will get a touch mushy. If you want more slices, just throw some in the pan.

Bake for 35 minutes. The best way to have these is with some type of green veggie, like beans, asparagus or Brussels spouts. Try it with some white wine or a lighter beer, like a pilsner. Enjoy!

Makes 2 servings

  • 3 oz. (1/2 package) reduced sodium, chicken-flavored  Stove Top stuffing or homemade blend
  • 1 baking apple (such as Pink Lady or Granny Smith)
  • 2 boneless pork chops

Preheat oven to 375 degrees.

Prepare stuffing according to package directions, omitting 1/2 the called for butter or margarine.

Core apple and slice into 1/4 inch slices, discarding the top and bottom pieces of the fruit. Set aside 4 slices. Dice the remaining apple and add to stuffing mix.

Butterfly pork chops to create a pocket. Fill with stuffing mix and tie together with kitchen twine. Place on top of one apple slice each in a shallow baking dish and top chop with additional apple slice.

Bake for 35 minutes, or until pork is done.

Serve with steamed vegetables or a side salad.

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