Sunday, October 28, 2007

Stuff It.

Yeah, two “stuffed” recipes in a week. I don’t know what to tell you.

Stuffed pork chops with pan roasted brussel sprouts and butternut squash

Stuffed Pork Chops with Apple and Onion
Serves 2


  • 2 boneless center cut pork chops
  • Salt and pepper
  • 1/3 c. diced apple
  • 1/3 c. diced sweet onion
  • 1/3 c. dry herb stuffing mix
  • a little water or broth
  • olive oil
  • ¾ c. white wine
  • 1 pat cold butter


  • Preheat oven to 375.
  • Pat porkchops dry. Cut a slit in the side of each to create a pocket. Season well with salt and pepper and set aside.
  • In an oven-proof skillet, heat some olive oil until shimmering. Add onions and apples and sauté until onion is translucent. Add stuffing mix and toss. Throw in enough liquid to soften stuffing. Let mixture cool for a few minutes.
  • Stuff each chop with half the stuffing mixture. Secure with toothpicks (stuck in at a slant so that the chops can lay flat in the skillet).
  • Heat a tablespoon or so oil in skillet. Brown the chops on each side. Carefully turn using big tongs.
  • Put the skillet in the oven and bake for at least half an hour, or until the temp at the end of the chop measures 145 or so and juices run clear.
  • Take the chops out of the pan and put skillet on medium heat on stove. Deglaze with wine, stirring up brown bits. Simmer for a few minutes until reduced. Take off heat and whisk in cold butter. Drizzle over top of chops and serve. Remember to remove toothpicks!

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