I can’t believe it’s been 6 years, can you? I should clarify; my husband and I have been together for six years as of today, and what a whirlwind it has been. We have faced everything together from injuries and sicknesses to the joy and birth of our daughter. There are many way’s we could choose to celebrate, but only one way we could think of for dinner. You see in our family for truly special events we celebrate with a special dinner made by one of us. For valentine’s day my husband made some super special homemade buffalo wings, so this time it was my turn. I couldn’t wait to surprise my husband with this special dish. You see in our house we have a lot of chicken, and fish, even steak or ground meat from time to time, but what we rarely ever have is pork, so I decided to make him a fall stuffed pork chop. Now before you ask, yes I have done a lot of stuffed meats lately, I promise that’s not the only thing I know how to do it’s just novel to me so I got a little over zealous lately. Pretty soon I will be onto something else, scouts honor.
I will admit while all the ingredients for the stuffing I did have in my pantry I did have to the store for the Pork chop, but I hope you will forgive this variation from my normal post as it was a special occasion for me and my family. So to start out you will want to thaw your pork chops, preferably ones that are 3-4 inches thick.
Now you will want to take two medium sized gala apples. You can use granny smith if you want a bit more apple flavor in your stuffing, but I wouldn’t recommend the sweeter red ones as they tend to get lost in the stuffing flavor. If you do choose to use the red variety you may want to add an extra apple or two. Dice them so that they are very small cubes, approximately ½ inch wide.
Now take fresh soft bread, whatever you have in the pantry will work. I had sugar free whole wheat. Take 2 to 4 slices of bread and tear them into 1 inch cubes. Don’t worry they don’t have to be perfect cubes the inconsistency in size with add flair to your dish. I used two slices.
Now dice an onion, and try your best not to cry. And yes I am speaking from personal experience. It really burns. But the flatter your onion the less likely it is to make you cry. Just a little trivia for you.
The finished cuttings will look a little like this.
Now heat a little olive oil in a pan, about 2 tbsp
Sautee your onions until they are close to translucent.
And a little brown
Add in your apples and stir frequently until your apples start to soften.
Drop in your fresh bread cubes.
Now stir in 1/2th tsp Italian seasoning, 1/2th tsp oregano, 1/2 tsp garlic powder, and ½ tsp onion powder.
Stir frequently to prevent burning.
Drop in your garlic. You don’t want to do it to soon because the garlic turns bitter if it’s cooked to long.
You will want the stuffing to be a bit moist when it’s done so that it doesn’t dry out to much when it’s in the oven.
A little out of focus, but it looks good doesn’t it?
Now it’s time to make the pork chop seasoning. For this seasoning I used 1/4th cup brown sugar, ½ tsp salt, ½ tsp garlic powder, 1 tsp paprika, ½ tsp ancho chili pepper.
You will want to set that aside and cut a deep slit almost all the way through your pork chop. You want it less than 1/4th inch from going through on all sides. Something like this.
It’s a bit bizarre looking isn’t it?
Now rub the Pork chop seasoning evenly into all sides of the pork chop.
Take your stuffing and press it firmly into the slit you made in the pork chop. You want to get as much in there as you can so don’t be shy.
If you want you can add some cheese but it’s not necessary.
Now gently place the seasoned stuffed pork chop in a preheated skillet that has some olive oil. You will want to be careful so as not to spill the stuffing. You are just wanting to brown the meat to get that beautiful caramelized coloring, but most of the cooking will be done in the oven.
Set the browned meat on a foil lined baking sheet.
Place in a 350 degree oven for 25-30 minutes.
Remove from the oven and Enjoy.
Doesn’t it look divine?
Alright now it’s time for the simple instructions.
For the stuffing
1 Yellow onion
2 gala apples
2-4 slices of whole wheat bread
2 garlic cloves
2 tbsp olive oil
½ tsp Italian seasoning
½ tsp oregano
½ tsp garlic powder
½ tsp onion powder
Dice the onion, and apples into small cubes approximately 1/4th inch in width. Rip the bread into 1 inch cubes. Don’t worry they don’t have to be perfect in size. Heat the olive oil in a skillet until warm, toss in your onions and sauté until they are translucent and brown. Add in the apples and heat until they are softened and warm all the way through. Once that happens add in the bread cubes. Stir in then add the seasonings. Warm the whole mixture for another 3-5 minutes until it is moist and browned all the way through. You might have to add a bit more oil to keep it from burning. Finally toss in the garlic and stir in for another 1-2 minutes.
For the Pork Chop and Seasoning
4 boneless Pork Chops
1/4th cup brown sugar
1 tsp paprika
½ tsp salt
½ tsp garlic powder
½ tsp ancho chili pepper.
2 tbsp olive oil
Preheat oven to 350 degrees
Mix all the seasonings together into a bowl. Rub thoroughly into all sides of the thawed pork chops. Cut a slit in the pork chop until it is 1/4th an inch from the back and sides of the meat. Take the pre made stuffing and stuff the cavity you created, pressing firmly as you want to stuff as much in there as you can. If you choose to add cheese this is the point you do that, but if not you can skip that step. Now place the stuffed pork chop gently into a heated skillet that you have placed the olive oil in. It’s best to use a pair of tongs for this. Brown on each side, approximately 3-5 minutes. Remove from the heat and place on a foil lined baking sheet. Place in a 350 degree oven for 25-30 minutes. Remove and enjoy