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Stuffed Pork Chops – stuffed pork chops
Stav Kogan

Stuffed Pork Chops

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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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