Apple Brined Double Cut Pork Chops With Sausage Corn Bread Stuffing Food

APPLE BAKED STUFFED PORK CHOPS RECIPE

Steps:

• Preheat the oven to 425 degrees F. Set out a rimmed baking sheet lined with parchment paper. Set a large skillet on the stovetop.
• Lay the pork chops on a cutting board. Along the flattest edge, cut a deep even pocket into each pork chop, leaving three sides intact. Brush the pork chops with Dijon mustard, and sprinkle generously with salt and pepper on both sides.
• Add 2 tablespoon butter to the skillet and turn the heat on medium. Once the butter has melted, place the pork chops in the skillet and brown, about 2-3 minutes per side. (The pork chops will still be raw in the middle.) Move the seared pork chops to the prepared baking sheet.
• Use the same skillet to make the stuffing. Add 4 tablespoon butter to the skillet. Once melted, add the chopped onions, celery, apples, and sage. Sauté for 3-5 minutes to soften. Then add in the chicken broth and bourbon. Stir to combine, then mix in the cornbread crumbs. Mix well, then turn off the heat.
• Use a spoon to stuff the pork chops with the apple stuffing. Press it down in the pocket of each chop, then press more on top of the pocket. You can set the pork chops upward, or lay them on their sides.
• Bake for 10-12 minutes, or until the thickest part of the pork chop reaches 160 degrees F. Serve warm.

GRILLED APPLE BRINED PORK CHOPS

Steps:

• In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
• Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
• Remove pork from brine, rinse with cold water and pat dry with paper towels.
• Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

APPLE BRINED PORK CHOPS W/ SAUSAGE AND CORNBREAD STUFFING

Steps:

• Brine chops 8 - 24 hours before cooking using recipe #318423.
• Fire up the grill and then make the stuffing. Dump the cornbread into a bowl and set aside. Grab a skillet and melt the butter in it over meduim-high heat. Toss in the onions and peppers and season with salt and pepper. Cook til soft, then toss in the garlic and cook for 1 minute more. Strip the casing off the sausage and crumble it into the skillet. Cook til it loses its pink color, chopping and stirring constantly to break up the pieces. Scrape it all into the corn bread. Mix in the parsley, pecorino romano cheese, and eggs and season it all with thyme, 1 tsp salt and 1 tsp pepper.
• Take the chops out of the brine and dry them off. Push 2 large pinches of stuffing into the pocket of each chop. Really stuff it in there tightly, filling it nice and full. Brush the chops with olive oil and season both sides with pepper. See how the grill's doing. Pile the coals to one side. Sear the chops directly over the coals, 3 to 4 minutes per side. Be careful not to overcook them at this point, because it will make them curl up.
• Slide the chops to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's about 350 degrees inside. Cook the chops for 45 to 50 minutes. Take their temperature by inserting an instant-read thermometer horizontally into the meat, parallel to and close to the bone without touching it. When it reads 145 degrees, bast the chops with the Mutha Sauce, or your favorite bbq sauce. Cover the grill again and continue cooking for another 10 minutes, or til the internal meat temperature reaches 150 degrees.
• Pull those plump babies off the grill and eat em' up without delay.

PORK CHOPS WITH CORNBREAD STUFFING

Steps:

• Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
• Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
• Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
• Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

APPLE SAGE CORNBREAD-STUFFED PORK CHOPS FOR TWO

Steps:

• Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
• In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
• Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
• Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
• In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing!

PORK CHOPS STUFFED WITH APPLES AND SAGE

Steps:

• Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, Sauté 10 minutes or until vegetables are tender and liquid evaporates.
• Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
• Preheat oven to 375°F Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
• Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
• Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
• Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan. Bake for 30 to 40 minutes. Let stand 5 minutes before serving.

BRINED PORK CHOPS WITH APPLES

Steps:

• For brine:
• Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days.
• For pork:
• Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate.
• Reduce heat to medium. Add pork onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer. Transfer pork to plates.
• Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve.

APPLE-STUFFED PORK CHOPS

Steps:

• In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

APPLE SAUSAGE STUFF PORK CHOPS

Steps:

• Preheat your oven for 400 degrees.
• Cut a 'pocket' in each of your Pork Chops were the 'stuffing mixture' will eventually go.
• Seasoning the Pork Chops to your liking w/ the Cajun Seasoning. Sear the Pork Chops for about 1 to 2 minutes on each side on med-high heat. Just enough to get a nice quick brown to them. Set aside.
• In a large mixing bowl combined your already prepared stuffing, the cooked diced up pork sausage, the apples, raisins, and green onions. To add some moisture to the mixture gradually mix in the apple juice. Seasoning the entire mixture w/ Cajun Season (Emeril's Essence) and Parsley. I tend to season heavy w/ the Cajun Seasoning.
• Place your Pork Chops in a glass casserole dish. Open the precut pockets in the pork and stuff each pork chop w/ the stuffing mixture. Place the remaining stuffing around the Pork chops.
• Bake at 400 degrees in a glass casserole dish until the meat is no longer pink (about 1 hour- 1 1/2 hrs). If the stuffing starts to get too dry before the meat is done cooking just pour some additional apple juice on it.

EASY PORK CHOPS WITH APPLE STUFFING BAKE

Steps:

• Heat oven to 350. Season each pork chop with salt and pepper to taste.
• Combine stuffing mix, chicken broth, apple, onion and parsley; mix well.
• Place half of stuffing mixture in greased 11x7-inch baking dish. Place pork chops on top and spoon remaining stuffing over the chops.
• Cover and bake for about 45 minutes.

APPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.