Stuffed Pork Chops

I had some super thick boneless pork loin chops that I got at Costco back at the beginning of the summer. They were good but hard to balance getting them cooked through without drying them out. I’ve tried various methods, brining, smoking, braising all with the same basic result. Boring. Chris thinks the bone-in chops would be better, I’ll have to try them next and see.

These were the last two, so I really wanted to do something good with them. I figured stuffed would be a nice seasonal thing to try.

Most of the basic recipes online used chopped apples, onions, celery and toasted or stale bread cubes tossed in apple cider. Sounded good to me until Chris suggested I caramelize the onions as well.

I am married to a genius.

Pam’s (with Chris’ suggestion) Apple and Caramelized Onion Stuffed Pork Chops:

4 Pork loin chops 1 1/2-2 inches thick.

1 large onion sliced.

1 granny smith apple chopped.

1/2 cup of apple cider or apple juice.

2 slices whole wheat toast chopped.

1 tbsp or so of chopped fresh sage.

1 tsp poultry seasoning

salt and pepper to taste.

1 tbsp unsalted butter.

1 tbsp canola or olive oil.

In a large skillet, caramelize the sliced onion in butter (I added a bit of olive oil in case the butter might burn) for half an our on medium-medium low, or until the onions have reduced and are golden brown. Toss in the apples and sauté until tender. Stir in sage and poultry seasoning, salt and pepper, bread pieces and half the juice (or enough to moisten bread) cook for a minute and remove from heat.

Slide a paring knife into the side of each pork chop, pivoting the knife to create a large cavity inside but keeping the opening fairly small so that the stuffing doesn’t squeeze out. Stuff each chop so that they are fairly packed.

Heat oil in skillet and brown the stuffed chops on each side (about 3 minutes per side) then transfer to baking dish. Bake in 350F oven for 20minutes covered in foil and then another 20 minutes without the foil or until the pork has an internal temp of 160-170F.

I then used the remainder of the apple juice and some more butter to make a bit of a glaze, however I kept throwing in more things like gravy browner to get it to taste right. Can’t remember what I did but it was good. But really everything is good with caramelized onions. Next time I’ll try some goat cheese in there…I expect it to be mind blowing.

Enjoy!