Famous Apple-Sage Stuffed Pork Chops
Apple-Sage Stuffed Pork Chops
Prep: 30 min., Cook: 22 min., Stand: 25 min., Bake: 40 min.
3 tablespoons butter
1/2 cup finely chopped yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped Granny Smith apple
1/2 cup finely chopped fresh mushrooms
1 1/2 cups herb stuffing mix
1 (14.5-ounce) can chicken broth
5 fresh sage leaves, finely chopped*
6 tablespoons finely chopped fresh flat-leaf parsley, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 (2-inch-thick) bone-in center-cut pork chops
1/4 cup olive oil, divided
1 cup water
Garnishes: steamed baby carrots, pearl onions, flat-leaf parsley
MELT butter in a large skillet over medium· high heat; add onion and
next 3 ingredients; saute lO minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage,2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
TRIM excess fat from each pork chop, and cut a slit in 1 side of each
chop to a pocket. Spoon stuffing mixture evenly into each pocket.
COMBINE remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2
teaspoon black pepper. Rub both sides of stuffed pork chops evenly with tablespoons oil, and spread parsley mixture evenly over chops.
COOK chops in remaining 2 tablespoons of oil in a large nonstick skillet
over medium-high heat, in batches, 2 minutes on each side or until
browned. Place on lightly greased rack in a broiler pan. Add 1 cup water to broiler pan.
BAKE at 375* for 30 to 40 minutes. Let nd 5 minutes before serving.
Garnish, desired. MAKES 6 servings.
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