A small pocket, cut in the center of double-thick pork chops, makes a perfect receptacle for herbed sautéed apples and bread crumbs. If double-thick chops are not available at your market, ask your butcher to cut them for you. Serve with creamed spinach.
- 3 tablespoons olive oil
- 1/2 cup finely chopped yellow onion
- 1/2 green apple, peeled, cored, finely chopped
- 1/4 teaspoon ground sage
- 1 cup fine dried bread crumbs
- 2 tablespoons plus 1 1/4 cups apple cider
- 4 double-thick pork chops, about 3/4 pound each
- 1/2 cup beef broth
- 1/4 cup heavy cream
- 2 tablespoons finely chopped fresh parsley
Preheat oven to 375 degrees F. Heat 1 tablespoon oil in a small frying pan over medium heat. Add the onion and sauté until almost translucent, 3-4 minutes. Add the apple and sauté until almost tender, 2-3 minutes. Transfer to a bowl. Mix in the sage, breadcrumbs and 2 tablespoons cider. Season with salt and pepper.
Using a small, sharp knife, cut a horizontal slit 1 inch long into the side of each pork chop. Then, working inward from the slit, cut almost to the opposite side of the chop; be careful not to cut through the chop completely. Spoon the apple mixture into the pocket of each chop. Secure with toothpicks.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chops and cook until golden, about 4 minutes per side. (Push down the toothpicks when turning the chops over.)
Arrange the chops in single layer in a roasting pan. Reserve the skillet. Pour 3/4 cup of the cider around the chops. Cover with foil and bake 15 minutes. Remove the foil. Bake until chops are cooked through, about 10 minutes longer.
Transfer the chops to a warm serving platter. Remove and discard the toothpicks. Tent with foil to keep warm. Pour the juices from the roasting pan into a clean container and set aside.
Place the reserved skillet over medium-high heat. When the pan is hot, stir in the beef broth and the remaining 1/2 cup cider, scraping up any browned bits from the pan bottom. Bring to a boil. Boil until the liquid is reduced by one-third, 2-3 minutes. Stir in the cream. Reduce the heat to medium. Simmer until sauce thickens slightly and coats the back of a spoon, about 2 minutes longer. Add the reserved pan juices. Season with salt and pepper.
TO SERVE: Spoon the sauce over the chops. Sprinkle with parsley and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
782 calories; 34g total fat; 235mg cholesterol; 476mg sodium; 34g carbohydrates; 1g fiber; 80g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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