Saturday, September 25, 2010
Baked Pork Chops with Apple Stuffing
When I eat pork chops they have to be stuffed or marinated with something really tasty, otherwise I find them bland. This started when I was little. Since my mom knew my dislike for them she used to say we were having 'pork cutlets' and that fooled me into thinking we were having something completely different. I always found them dry and boring and if not cooked the right way I still find this. These on the other hand have lots of flavour and have made me reconsider how I feel about them.
1/4 Cup of olive oil
2 Apples, cured and chopped (try Cortland apples)
2 Thick pork chops
1/2 Onion, finely chopped
1 Tbs of fresh Basil, chopped
1/2 Tbs of Fresh Chevril, chopped (optional)
1/2 Tbs of Fresh tarragon, chopped
1/2 Tbs of fresh rosemary, chopped
2 slices of multi-grain bread or any other type, cut into small cubes
1/4 Cup of butter
4 slices of bacon, diced
Salt and pepper to taste
For the pork chops:
Preheat oven to 325F.
Sweat the bacon and after a few minutes add the onion, cook and add celery and apple and sweat another 5 minutes, add herbs at the last minute or two.
Deglaze the pan with about a 1/4 cup of red or white wine or chicken stock.
Cool slightly, combine with the bread, add the soft butter.
Cut a slit in the pork chop side without puncturing the other side. Don't make the slit too wide in length, place your finger and/or knife in the opening and spread open to form a pocket.
Fill with stuffing. You may need to fasten the opening with a toothpick.
Brush with a little olive oil.
Heat remaining oil in a pan and brown chops on both sides.
Bake in oven until done. about 20 minutes. Baste frequently with a bit of extra butter, don't overcook.
If you have have extra stuffing, freeze and use the next time you're making the dish or stuff chicken or a pork tenderloin.
Serve with brussel sprouts and sweet potato mash with a little nutmeg. This is a perfect fall meal.