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Apple Almond Sage Stuffed Pork Chops

Apple Almond and Sage Stuffed Pork Chops

Delicious succulent stuffed pork chops with an old fashioned baked cornbread stuffing that has the added deliciousness of fresh thyme, pecans and apples.
Course Dinner
Cuisine North American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 597 kcal
Author Barry C. Parsons

Ingredients

  • 4 large butterfly cut pork loin chops
  • 2 cups crusty bread cubes
  • 1/2 cup chicken or vegetable stock
  • 1 egg
  • 2 small diced apples
  • 3 tbsp melted butter
  • 2 tbsp chopped fresh sage
  • 2 tbsp olive oil
  • 2 cloves minced garlic
  • 1 small onion diced small
  • 1 stalk celery optional, diced small
  • 1/3 cup chopped toasted almonds
  • 1/2 tsp freshly ground black pepper
  • pinch salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. Heat the olive oil in a saute pan and add the garlic, onions and celery. Cook just until the onions have softened but not browned.
  3. Toss the cooked onion mixture with the bread cubes, apples, sage, salt, pepper and melted butter.
  4. Whisk together the eggs and chicken or vegetable stock well and pour evenly over the stuffing mixture.
  5. Add the toasted almonds and toss well to combine.
  6. Season the inside and outside of the butterflied chops with salt and pepper. Divide the stuffing between the 4 chops and press tightly into the butterfly cut.
  7. Add a little oil to a large, oven safe cast iron or heavy bottom frying pan and heat over medium high heat. When the pan is hot, sear the chops for a couple of minutes on each side to brown them.
  8. Place the frying pan directly into the hot oven for about 20 minutes or until a meat thermometer registers 160 degrees at the center of the meat and stuffing.
  9. Let the chops rest for 5 minutes before serving.