Savory Stuffed Pork Chops With A Twist: Apples, Onions, And Ginger!
Stuffing a pork chop sounds intimidating, but it’s very easy. My Apple Stuffed Pork Chops recipe transforms ordinary chops into an extraordinary meal.
=== RECIPE ===
4 pork chops, cut thick (1-2 inches/ 4-5cm) (On the bone, or boneless)
2 Granny Smith apples, peeled, cored and diced
1 large onion, diced
3 teaspoons grated fresh or frozen ginger
1 tablespoon brown sugar
1 tablespoon butter
Dash of cinnamon
2 tablespoons olive oil, + 1 tablespoon olive oil, reserved
Salt & Pepper
Toothpicks/skewers
Preheat your oven to 400°F (200°C)
Place a large, ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Add the onions and cook until they start to soften. Then add the apples, ginger, brown sugar, and butter. Season with salt and pepper. Cook until the apples start to soften. Then add a dash of cinnamon. Cut the heat and remove the apple/onion mixture from the pan, setting it aside to cool slightly.
While the stuffing cools, prepare the chops.
With a sharp knife, slice a pocket in each chop. Season the inside and outside with salt and pepper.
Fill each pocket with the apple/n mixture, being careful not to overfill. You may need to secure the slice with a toothpick or a small skewer.
Reheat the pan over medium-high heat. Add the remaining tablespoon of olive oil, if needed, and heat until shimmering. Sear the chops for 3 minutes on each side.
Place in the oven and cook until they reach an internal temperature of 135°F (57°C). Remove from oven and place on a serving platter. Cover loosely with foil and allow to rest for 5 -7 minutes before serving. Carry-over cooking will raise the chops to 145°F (62 °C).
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