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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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