Apple And Sage Stuffed Pork Chop
3 tablespoons butter
1/2 cup yellow onion, finely chopped
1/2 cup granny smith apples, finely chopped
1/2 cup celery, finely chopped
1/2 cup Cremini mushrooms, finely chopped
1 1/2 cup herbed stuffing mix
1 2/3 cup chicken stock
2 tablespoons fresh sage leaves, finely chopped
5 tablespoons fresh Italian parsley, finely chopped
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
6 - 2 inch thick bone-in center cut pork chops
1/4 cup extra virgin olive oil
1 cup water
In a large saute pan, cook onions, apples, celery and mushrooms until tender, about 10 minutes. Remove from heat, add stuffing mix and stock, and stir until liquid is absorbed. Stir in sage, 1/2 of parsley and 1/2 of salt and pepper. Let stand for 30 minutes.
Cut a slit in side of each pork chop to form pocket. Spoon stuffing mixture evenly into each pocket. Combine remaining parsley and salt and pepper. Rub both sides of stuffed pork chop evenly with 1/2 of the olive oil, and spread herb mixture over chops.
Then, cook pork chops in remaining hot oil in a large non-stick skillet over medium-high heat until browned (about 2 minutes each side). Place cooked chops in baking dish, add ¼” of water and bake at 375°F for approximately 30-40 minutes until chops reach an internal temperature of 165°F.