1 tart cooking apple, peeled, cored, and finely chopped
1/4 c chopped shallot
1 1/2 c herb seasoned stuffing mix
1/2 t dried thyme, divided
Salt and ground black pepper
2 1/2 c chick broth, divided
1 c dry white wine
2 t cornstarch, dissolved in 1 T water
Instructions
To make pockets, insert tip of sharp knife about 1/2 inch from top
of each chop; cut through center of chop to make 1/2 inch deep
slit. Insert tip of knife in slit and make horizontal cuts on both
sides to form pocket. Set aside.
In medium skillet, heat 2 T of olive oil over medium-high heat. Add
mushrooms, apple, and shallot. Cook, stirring frequently, until
tender, about 2-5 minutes. Add stuffing mix, 1/4 t thyme, and 1 c
broth; cook, stirring occasionally, until liquid is absorbed, about
minute. Cool slightly.
Preheat oven to 375°F. Stuff each chop with about 1/3 c of the
stuffing, distributing evenly throughout pocket. Gently press to
close the pocket. Season chops with salt and pepper. In large
skillet, heat the remaining 2 T olive oil over medium heat. Add
chops stuffed side down; cook until well browned, about 3-4
minutes per side. Transfer chops to shallow baking pan.
(reserve skillet to make sauce). Bake until internal temperature is
150°F, about 15-20 minutes.
Meanwhile, place reserved skillet with drippings over medium-
high heat. Add remaining 1 1/2 c broth, wine, and 1/4 t thyme;
stir to scrape browned bits from bottom of pan. Reduce heat and
simmer until reduced to about 1 c, about 10 minutes. Whisk in
cornstarch mixture; cook stirring constantly until mixture comes
to a boil and thickens slightly. Serve with chops.
Originally Submitted
1/10/2011
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