Apple-Infused Stuffed Pork Chops with Savory Pan Gravy
This delicious and hearty dish features thick, succulent pork chops stuffed with a tantalizing mixture of seasoned bread, aromatic herbs, and sweet raisins. A delightful fusion of apple cider and savory juices infuses the flavors deep into the meat, highlighting the interplay between sweet and savory notes. Gather your loved ones for a memorable meal—these pork chops are a true crowd-pleaser and perfect for any special occasion. For an unforgettable dining experience, pair this entree with creamy mashed potatoes or roasted veggies.
6
Servings
542 kcal
Calories
14
Ingredients
Ingredients
Day old bread
4 slices (trimmed of some crust, cut into 1/4-inch cubes)
Butter or margarine
59.14 ml (melted)
Onion
118.29 ml (finely chopped)
Celery
118.29 ml (finely chopped)
Parsley
29.58 ml (chopped)
Dark raisins
118.29 ml (none)
Salt
7.39 ml (for stuffing)
Dried marjoram
4.92 ml (none)
Black pepper
0.61 ml (ground)
Pork chops
6 pieces (1 1/2-inch thick, each about 3/4 pound)
Flour
59.14 ml (for coating)
Salt
4.92 ml (for coating)
Butter or margarine
29.58 ml (for browning)
White wine or apple cider
236.59 ml (for deglazing)
Instructions
1
In a large skillet, melt 1/4 cup of butter over medium-high heat. Sauté the onions and celery until the onions turn golden, roughly 5 minutes. Remove from heat and gently stir in the bread cubes.
2
Add parsley, raisins, 1 1/2 teaspoons of salt, marjoram, and pepper to the bread mixture, tossing lightly to blend. Set this stuffing aside.
3
Trim any excess fat from the pork chops and reserve the trimmings. Cut a pocket in each chop down to the rib using a sharp paring knife.
4
Fill each pocket with 1/4 cup of the stuffing mixture and secure each pocket with toothpicks.
5
Combine the flour with 1 teaspoon of salt. Lightly coat both sides of the chops with the flour mixture. Reserve any remaining flour for the gravy.
6
In a large skillet, heat 2 tablespoons of butter along with the reserved pork fat over low heat. Brown the chops in batches, roughly 8-10 minutes on each side, until the chops develop a nice crust. Drain on paper towels.
7
Pour off the excess fat from the skillet and deglaze with apple juice, wine, or cider, scraping up any brown bits. Pour this liquid into a roasting pan.
8
Stand the chops bone-side down in the roasting pan. Cover with foil and bake in a preheated oven set at 350°F for one hour.
9
Uncover the chops and bake for an additional 30-40 minutes, or until the pork is tender. Transfer the chops to a platter and tent with foil to retain warmth.
10
For the optional gravy, boil the pan drippings until reduced to 1 cup. Dissolve the reserved flour in 1/2 cup of water and add to the drippings, boiling while stirring for 3 minutes. Adjust seasonings if needed and strain if necessary.
11
Serve the chops with the prepared gravy.
Nutrition Information
35g
Fat
27g
Carbs
40g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Apple-Infused Stuffed Pork Chops with Savory Pan Gravy.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the calories per serving for these pork chops?
Each serving contains 542 kcal.
What is the protein content per serving?
There are 40g of protein in each serving.
How thick should the pork chops be for this recipe?
The pork chops should be 1 1/2-inch thick, weighing about 3/4 pound each.
What kind of bread is recommended for the stuffing?
The recipe calls for 4 slices of day-old bread, trimmed of some crust and cut into 1/4-inch cubes.
Which vegetables are sautéed for the stuffing?
Finely chopped onions and celery are sautéed in butter until golden.
How long should the onions and celery be sautéed?
They should be sautéed for roughly 5 minutes over medium-high heat.
What ingredients are added to the bread for the stuffing?
Parsley, raisins, 1 1/2 teaspoons of salt, marjoram, and pepper are added to the bread mixture.
What gives the stuffing its sweet flavor?
Dark raisins provide a sweet note to the savory stuffing.
How do I create a pocket in the pork chops for stuffing?
Use a sharp paring knife to cut a pocket in each chop down to the rib.
How much stuffing should go into each pork chop?
Fill each pocket with approximately 1/4 cup of the stuffing mixture.
How do you keep the stuffing from falling out?
Secure each pocket with toothpicks after filling.
What is used to coat the pork chops before browning?
A mixture of flour and 1 teaspoon of salt is used to lightly coat both sides of the chops.
Should I discard the pork fat trimmings?
No, reserve the pork trimmings to heat with butter for browning the chops.
How long do you brown the pork chops in the skillet?
Brown them for roughly 8-10 minutes on each side until they develop a nice crust.
What liquid is used for deglazing the skillet?
Deglaze the skillet using apple juice, white wine, or apple cider.
How should the chops be placed in the roasting pan?
Stand the chops bone-side down in the roasting pan.
What is the required oven temperature for baking?
The oven should be preheated to 350°F.
How long do the pork chops bake while covered with foil?
Bake them covered for one hour.
How long do they bake after removing the foil?
Bake them for an additional 30-40 minutes until tender.
How do you make the optional savory pan gravy?
Boil the pan drippings until reduced to 1 cup, then add reserved flour dissolved in water and boil for 3 minutes.
What is the total fat content per serving?
There are 35g of fat per serving.
How many carbohydrates are in each serving?
There are 27g of carbohydrates per serving.
What side dishes pair well with these pork chops?
They pair perfectly with creamy mashed potatoes or roasted vegetables.
What dried herb is used in the stuffing?
Dried marjoram is used to season the stuffing mixture.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food, dinner, and a hearty entree.
Should I save any flour during the preparation?
Yes, reserve any remaining flour from the coating step to use for thickening the gravy.
How do I keep the pork chops warm after baking?
Transfer them to a platter and tent with foil to retain warmth.
Can I use butter or margarine for this recipe?
The recipe allows for the use of either butter or margarine.