Apple and Cranberry Stuffed Pork Chops

Chef Jimi Penti shares from his recipe collection: Apple and Cranberry Stuffed Pork Chops
1 Box Stove Top Stuffing Mix (Sage) Your homemade Stuffing may be substituted
8 Tablespoons Butter (Divided)
1 1/2 Cups of Water
1/4 of a Grammy Smith Apple Peeled and diced into 1/8 inch Cubes
1/4 Cup of Dried Cranberries
1/4 Cup Glazed or Plain Walnuts
4 Bone-in 1 inch thick Pork Chops
8 Ounces of Apple Juice
2 Tablespoons Brown Sugar
1 Tablespoon Corn Starch
1 Teaspoon Coarse Ground Pepper

Preheat oven to 350 degrees. Prepare the Stuffing per the dirctions on the box using 4 Tablespoons of Butter and 1 1/2 Cups of water, or per your personal recipe. Add in the Diced Apples. Dried Cranberries, and Walnuts and mix well by hand. Allow to come to near room temperature.

Lay the Pork Chops flat on a cutting board and with a serrated knife create a pouch in the Chop in the center, cutting all the way to the bone. Create a pouch that will hold the Stuffing mixture.

Stuff the Pork Chops with the Stuffing Mixture, using 1/4 of the prepared Stuffing per Chop. Pan fry the Pork Chops at medium high heat to sear them two at a time in 2 Tablespoons of Butter, 2 minutes per side (until golden brown). Add an additional 2 Tablespoons of butter for the second pair of Chops. Transfer the seared Chops to a Baking Dish and cover with Aluminum Foil. Bake for 45 minutes or until interior temperature reaches 145 degrees.

In a small bowl combine the Apple Juice, Brown Sugar, Corn Starch, and Pepper and mix well avoiding lumps. Transfer the slurry to a small saucepan and cook at medium high heat until volume is reduced by half. Set aside.

Remove Pork Chops from oven, allow to rest for 5 minutes to reabsorb juices. Cover with the Pepper Apple Glaze and serve immediately.

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