MY COOKBOOK

MY COOKBOOK
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22.11.12

PORK CHOPS WITH APPLE STUFFING


 
These are soft and succulent pork chops with a stuffing that has a mild apple flavour. I serve them with mashed potatoes. If you prepare more of the filling, it can be baked separately in a well buttered casserole dish. Keep in mind that the stuffing on its own requires significantly shorter baking time.
 
2 boneless thick cut pork chops
2 Tbsp olive oil
2 Tbsp butter
 
Apple Filling:
2 Tbsp olive oil
1/2 cup diced onions
1/2 granny smith apple, diced
2 garlic cloves, diced
2 slices of deli style medium rye bread cut into croutons
1/4 cup chopped fresh parsley
1/4 tsp marjoram
salt and pepper to taste
1 egg
 
• Preheat the oven to 375F.
• Cut a pocket into each chop and lightly pound both sides with a meat tenderizer.
• On medium heat, sauté the onions in 2 Tbsp olive oil until translucent.
• Meanwhile add the diced apple, garlic, croutons, parsley and marjoram to a mixing bowl.
• Add the soft onions, salt and pepper to taste and mix to combine.
• In a small bowl whisk the egg with a fork until the yolk and the white combines.
• Add the egg to the bowl and stir to coat the stuffing evenly
• Fill the chops pocket with the stuffing all the way to the edge.
• Add 2 Tbsp olive oil and 2 Tbsp butter to an ovenproof skillet.
• Place it on the stove on medium heat and melt the butter.
• Add the stuffed pork chops to the skillet.
• Sprinkle with salt and secure each chop with toothpicks.
• Slow fry the chops for 2 minutes. Do not flip over.
• Remove the skillet from heat and cover with a well fitting ovenproof lid or with aluminum foil.
• Place the covered skillet in the oven and bake at 375F until the chops are cooked through. The top will look cooked and the bottoms will have a nice golden color.
• Remove the skillet from the oven, discard toothpicks and carefully flip over the chops.
• Cover again and place the skillet back in the oven until both sides have a nice golden color.
• Do not let the chops dry out, these chops will not take long to prepare.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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