Stuffed Pork Chops

We’ve fallen in love with our local meat market (shout out to Mazzye’s Meats). The price and the quality are amazing and it reminds me of my childhood when every Saturday meant a trip to the local farmer’s market, then a stop at the local German butcher shop where we’d patiently wait for the treat of a slice of ring bologna. But I digress. We recently got one of their pick five deals which included beautiful, thick-cut pork chops. I knew they’d be perfect for stuffing!

4 thick-cut boneless pork chops
4 tbsp butter
1 small apple, finely diced
1 small onion, finely diced
1 stalk celery, finely diced
1 generous cup seasoned bread cubes
Pinch of parsley, sage, thyme, rosemary and poultry seasoning
1/2 cup chicken stock
1-2 tbsp olive oil

Carefully cut a pocket in each pork chop, making sure you don’t slice all the way through the chop (and keep your fingers safe!) Pat the pork chops dry and season with salt and pepper. Set them aside while you make the stuffing.

In an oven-proof skillet, melt the butter and sauté the apple, onion and celery until soft. Toss in the bread cubes and spices and mix till everything is combined. Add in the stock until it’s the texture you’re looking for (some like it dry, we like it a little more moist, especially for this). Fill each pork chop with about a quarter cup of the stuffing. Use toothpicks to hold the stuffed chops together. Wipe out the skillet and add the oil. When the oil is hot, add the chops to the pan and brown on each side (these took about 4 minutes a side). Transfer the skillet to a 350 degree oven and bake for about 25 minutes (the juices will run clear). 

Remove the toothpicks before serving. I just did some roasted red potatoes and some broccoli I cooked in the air fryer that I tossed with olive oil, garlic, and red pepper flakes.

It’s one of those dishes that look super fancy but isn’t that hard to put together. So the perfect recipe to serve to family and friends!

Eat well friends!