- Yield: 2
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition facts (per portion)
- Calories: 537
- Carbohydrate Content: 27
- Fat Content: 31
- Protein Content: 33
Rye-Stuffed Chops
Amazing way to make pork chops! This will be one to add to my freezer dishes! This was amazing! Modified from an original recipe from Cuisine at Home magazine… So delish! Serves two!
Ingredients
- Stuffing
- rye bread - 1 cp, diced small
- onion - 1/4 cp, diced
- celery - 1/4 cp, diced
- apples - 1/4 cp, diced
- olive oil - 1 tbs
- low sodium chicken broth - 1/4 cp
- apple cider vinegar - 1 tbs
- fresh thyme - 1 tsp (or 1/2 tsp dried)
- sea salt & cracked black pepper
- Chops
- boneless center-cut pork chops - 2 (about 5 oz each)
- olive oil - 1 tbs
- sea salt & cracked black pepper
- Sauce
- shallots - 2 tbs, minced
- unsalted butter - 1 tbs
- all-purpose flour - 1 tsp
- apple - 1/4 cp apple cider (or apple juice)
- dry white wine - 1/4 cp
- apple cider vinegar - 1 tsp
- fresh thyme leaves - chopped (or 1/2 tsp dried)
- sea salt & cracked black pepper
Instructions
- Preheat oven to 400 degrees.
- Stuffing: Toast bread cubes in a dry pan until starting to crisp and brown, and transfer to a bowl; Return pan to heat; Saute onion, celery and apples in 1 tbsp. oil over medium heat until soft (approx 3-4 minutes); Add broth, 1 tbs vinegar and thyme and simmer briefly (do not let the liquid evaporate entirely); Pour over bread cubes and toss with salt and pepper.
- Prepare chops: Slice chops horizontally through the centre to create a pocket, leaving the back and side intact; Fill each chop with the mixture, pushing it in with a spoon or fork (there will be stuffing left over); Season chops with salt and pepper; Heat 1 tbs oil in a skillet and brown one side of the chops for approx 3 minutes; turn over gently, add the remaining stuffing to the pan, and put into the oven to bake for 8 minutes; Remove from the pan and cover to keep warm.
- Make the sauce – In the same pan, add butter and cook the shallots over medium heat for about 1-2 minutes; Add flour and cook one minute; Add cider, wine and vinegar and simmer for 2-3 minutes as sauce thickens. Finish sauce with thyme, salt and pepper.
- Serve the chops warm with drizzled sauce