Apple Stuffed Pork Chops: Date Added: 18 Nov 2009
Listed in: Pork

2 x fresh Italian sausages, chopped
2 x onions, sliced
2 x apples, chopped
1 1/4 cups of apple cider
1 tbsp of fennel seeds
4 slices of whole grain bread, toasted and cubed
1 tbsp of grainy mustard
2 tbsp of olive oil
4 x centre cut pork chops, 1 and one half inch thick
Salt and pepper

Brown sausages in a skillet over medium-high heat. Add onions, cover with a lid, and cook for 5 minutes, until onion has softened. Add apples, one-quarter cup of the apple juice and fennel seeds and let simmer until apples have softened.

Add bread and stir until it’s moistened and absorbed the liquid. Cut a deep pocket into the side of each pork chop and fill with stuffing. Reserve any leftover stuffing.

Place a large skillet over high heat and add olive oil. When hot, season the chops with salt and pepper and then sear them for 3 minutes on each side.

Cover the pan with a lid, turn the heat down to low and cook for 5 additional minutes. Remove chops and rest on a plate. Reheat the pan and then deglaze it with the remaining cup of apple cider, scraping any brown bits from the bottom of the pan.

Let it boil and reduce until thickened. Stir in grainy mustard. Serve over pork chops.

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