Apple-Sage Stuffed Pork Chops

Dress up traditional pork chops with the fresh flavors of Granny Smith apples and sage.

Yield:

Makes 6 servings

Recipe from


Ingredients

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

Preparation

Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 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 form 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 2 tablespoons oil, and spread parsley mixture evenly over chops.

Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.

Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.

*1/2 teaspoon rubbed sage may be substituted.

Note: For testing purposes only, we used Pepperidge Farm Herb Stuffing Mix.

Note:

November 2004