Paleo diet for athletes

Stuffed Pork Chops

4 boneless pork chops (6 to 8 ounces each), ¾ to 1 inch thick

1 tablespoon (15 ml) oil or cooking fat of choice, plus 1 tablespoon (15 ml) for cooking chops

½ cup minced onion

1 cup (240 ml) minced fresh button or cremini mushrooms

½ cup diced Granny Smith apple (about ½ medium apple)

1 clove garlic, peeled and minced

1 teaspoon (5 ml) crushed dried sage

½ teaspoon ground rosemary

8 wooden toothpicks

Salt and freshly ground black pepper, to taste

1. Cut a pocket in a pork chop by inserting a knife tip into the side of your chop and, without cutting through to the other side, moving your knife back and forth to within 1⁄2 inch or so of the chop’s edges. You want to keep the knife opening small to help keep the stuffing intact. Repeat for the remaining chops.
2. Heat 1 tablespoon (15 ml) of the oil over medium heat in a large stainless-steel skillet that is already hot. Stir in the onions and sauté for 1 to 2 minutes. Add the mushrooms, apples and garlic and sauté until softened, about 4 to 6 minutes.
3. Add the sage and rosemary and mix well. Remove the stuffing mixture from the skillet to a medium bowl. Wipe the skillet clean.
4. Stuff the pork chops with the stuffing mixture, and insert toothpicks along the edge to keep the stuffing inside the chops. Sprinkle with salt and pepper.
5. Heat the remaining 1 tablespoon (15 ml) oil over medium-high heat in the skillet used to make the stuffing. Cook the pork chops for about 6 to 8 minutes per side, or until the internal temperature reaches at least 145°F (63°C).

VARIATIONS: If you want to make a quick sauce to serve over the chops, simply deglaze the pan you cooked the chops in by adding ½ cup to 1 cup (240 ml) of either chicken stock or apple juice (or cider) and then whisking to break up any of the browned bits in the pan. You can season the sauce with some herbs (like sage or rosemary), or just serve as is.

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These stuffed pork chops cut a pocket into thick boneless chops and fill it with sauteed onion, mushrooms, and Granny Smith apple scented with sage and rosemary. Pan-seared until golden, they taste like autumn in one bite. Toothpicks keep the stuffing exactly where it belongs.

Pro Tips

• Cut the pocket by inserting the knife tip into the side of the chop and working to within 1/2 inch of the edges. Keep the opening small so the stuffing stays inside.
• Saute the mushrooms and apple with the onion until softened (4-6 minutes), then add the sage and rosemary at the end so the herbs stay fragrant.
• Wipe the skillet clean before cooking the chops. Leftover stuffing bits burn and turn bitter during the sear.
• Thread toothpicks along the edge of each chop to seal the pocket shut before it hits the pan.
• Cook 6-8 minutes per side until the center reaches at least 145°F. For a quick pan sauce, deglaze with stock or apple cider.

Frequently Asked Questions

Are stuffed pork chops paleo?

They are. The stuffing is onion, mushrooms, apple, garlic, and herbs - no breadcrumbs or dairy.

Can I make the stuffing ahead of time?

Yes - cook it up to 2 days ahead and refrigerate. Stuff and sear the chops just before serving.

What if the pocket breaks open while cooking?

Patch it closed and pin the edge with an extra toothpick. A little filling escaping into the pan is no disaster.

Can I make a pan sauce for these chops?

Yes - deglaze the pan with 1/2 to 1 cup of chicken stock or apple juice, whisking up the browned bits. Sage or rosemary stirred in finishes it.

Recipe Card

Stav Kogan

Stuffed Pork Chops

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 4 boneless pork chops (6 to 8 ounces each), ¾ to 1 inch thick
• 1 tbsp oil or cooking fat of choice, plus 1 tablespoon for cooking chops
• ½ cup minced onion
• 1 cup minced fresh button or cremini mushrooms
• ½ cup diced Granny Smith apple (about ½ medium apple)
• 1 clove garlic, peeled and minced
• 1 tsp crushed dried sage
• ½ tsp ground rosemary
• 8 wooden toothpicks

Method

 

1. Cut a pocket in a pork chop by inserting a knife tip into the side of your chop and, without cutting through to the other side, moving your knife back and forth to within 1⁄2 inch or so of the chop’s edges. You want to keep the knife opening small to help keep the stuffing intact.
2. Repeat for the remaining chops.
3. Heat 1 tablespoon of the oil over medium heat in a large stainless-steel skillet that is already hot.
4. Stir in the onions and sauté for 1 to 2 minutes.
5. Add the mushrooms, apples and garlic and sauté until softened, about 4 to 6 minutes.
6. Add the sage and rosemary and mix well.
7. Remove the stuffing mixture from the skillet to a medium bowl. Wipe the skillet clean.
8. Stuff the pork chops with the stuffing mixture, and insert toothpicks along the edge to keep the stuffing inside the chops.
9. Sprinkle with salt and pepper.
10. Heat the remaining 1 tablespoon oil over medium-high heat in the skillet used to make the stuffing.
11. Cook the pork chops for about 6 to 8 minutes per side, or until the internal temperature reaches at least 145°F.

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