Dinner tonight: Apple-Sage Stuffed Pork Chops

Wow, these were good!  Just use dried sage (not so much though!) and even dried parsley if you don't have fresh.  Salt and pepper the veggies when you saute them and omit the red pepper if you don't want any kick (even add a pinch of sugar instead if you want it sweeter!).  Substitute olive oil for the butter in the veggie mix to eliminate some of the fat.   My chops took a full 40 minutes to get to 165, then I let them rest for 10 minutes to get to 170.  VERY yummy and I think I've found a great new recipe for our Thanksgiving stuffing!


Apple-Sage Stuffed Pork Chops

Dress up traditional pork chops with the fresh flavors of Granny Smith apples and sage.
Yield: Makes 6 servings

3 tablespoons butter

1/2 cup finely chopped yellow onion

1/2 cup finely chopped celery

1/2 cup finely chopped Granny Smith apple

1/2 cup finely chopped fresh mushrooms

1 1/2 cups herb stuffing mix

1 (14.5-ounce) can chicken broth

5 fresh sage leaves, finely chopped*

6 tablespoons finely chopped fresh flat-leaf parsley, divided

1 teaspoon salt, divided

1 teaspoon ground black pepper, divided

1/4 teaspoon ground red pepper

6 (2-inch-thick) bone-in center-cut pork chops

1/4 cup olive oil, divided

1 cup water

Garnishes: steamed baby carrots, pearl onions, flat-leaf parsley

Melt butter in a large skillet over medium-high heat; add onion and next 3 ingredients, and sauté 10 minutes or until vegetables are tender and liquid evaporates. Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.

Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.

Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.

Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned. Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan.

Bake at 375° for 30 to 40 minutes. Let stand 5 minutes before serving. Garnish, if desired.

*1/2 teaspoon rubbed sage may be substituted.

Note: For testing purposes only, we used Pepperidge Farm Herb Stuffing Mix.