Apple Sage Stuffed Pork Chops Food

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!

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.

PORK CHOPS WITH APPLE-SAGE STUFFING

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion and celery; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
• Add apple, raisins and apple juice; cook 2 to 3 minutes or until mixture comes to a boil. Remove from heat; stir in stuffing mix. Spread mixture in sprayed baking dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered for 30 minutes.
• Uncover baking dish; brush pork chops with jelly. Bake uncovered an additional 15 to 20 minutes or until pork chops are thoroughly heated.

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.

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.

GRILLED PORK WITH APPLE & SAGE

Steps:

• Heat grill to high. Grate the zest from half the lemon and squeeze the juice from both halves. Split the pork fillet down the centre, cutting almost all the way through, and open out like a book. Lift onto a baking tray and season with salt, pepper and the lemon zest. Sprinkle with 1 tbsp of the sage. Grill for 8-10 mins, turning once, until cooked through.
• Meanwhile, pour the lemon juice into a small pan. Add the apple to the pan with the remaining sage, sugar, salt and pepper. Bring to the boil, stirring, then simmer until soft, about 6 mins. Serve with your favourite green veg and potato wedges (recipe, top right).

ROAST PORK WITH SAGE & DOUBLE ONION STUFFING, BAKED APPLES & ROASTIES

Steps:

• If you have time, season the pork skin the day before with salt, then put in the fridge, uncovered. If you want to get ahead, tip the potatoes into a large pan of cold, salted water, bring to the boil and simmer gently for about 8-10 mins until the potatoes are cooked all the way through but not falling apart. Gently drain the potatoes in a colander, but don't shake them or ruffle them up - just leave them to drain and cool. Put them in the fridge, uncovered, until ready to roast.
• To make the stuffing, heat the butter in a saucepan and cook the onion for 10 mins until soft and golden. Tip the onions into a bowl with the all the other ingredients and season with lots of black pepper. Scrunch everything together with your hands and chill until needed.
• To stuff the pork, get a long-bladed knife like a carving knife and create a large pocket between the eye of the meat and the bones. Turn the blade of the knife to open up the cavity. You might need to go in at both ends. Use your fingers to push in as much of the stuffing as you possibly can, pushing it right down into the cavity.
• Heat the oven to 240C/220C fan/gas 9. If you haven't already parboiled the potatoes, do so now (see step 1). Sit the pork in a shallow roasting tin (season if you haven't done it the day before), drizzle the skin liberally with sunflower oil and put it in the oven for 20 mins. Lower the heat to 200C/180C/gas 6 and continue to roast the pork for 1 hr, basting the skin occasionally with the fat from the tin. Remove the tin from the oven and you should have a nice layer of fat in the bottom. Baste the pork again, then carefully pour the fat into another roasting tin and add the potatoes. Use a spatula to turn them in the fat so they are completely coated and put back in the oven for 40 mins, by which time the pork skin should have crackled and the potatoes begun to turn golden. Transfer the pork to a board, uncovered, and leave to rest for 20 mins.
• While the pork is resting, turn the potatoes, then score a line around each apple and sit them in the sticky pork tin. Dot them with half the butter and roast for 20 mins until they are soft. By then, the potatoes should be golden too.
• Heat the remaining butter in a pan until sizzling and fry the sage leaves, turning, until crisp, then transfer to a piece of kitchen paper to drain. To serve, arrange the potatoes and apples around the pork and scatter with the crispy sage leaves. Carve the pork into chops.

APPLE STUFFED PORK CHOPS

Steps:

• Combine apple, onion, salt, bread crumbs, pepper, sage, and butter.
• If mixture appears too dry to hold together, add a little water.
• Cut a deep pocket into the side of each pork chop and stuff with the apple dressing. Secure with a toothpick.
• In a large skillet, brown the stuff pork chops on each side in the vegetable oil.
• Place chops in a shallow ovenproof casserole dish and arrange the remaining dressing around the chops.
• Bake in a preheated 350 degrees oven for 1 hour.

APPLE STUFFED PORK CHOPS

Steps:

• For Chops: Cut a pocket in each chop from rib side, widening pocket without cutting through chop.
• Shred 1 tsp orange peel, (for sauce),set aside.
• Squeeze orange, reserving juice.
• In medium saucepan, melt butter.
• Add onion and cook until tender.
• Remove from heat.
• Stir in bread crumbs, apple, and 1 Tbsp orange juice.
• Add sage and pepper; fill pockets with stuffing.
• Brush both sides of chops with some of remaining orange juice.
• Place in 8" square baking dish.
• Bake in 325* oven for 50-60 minutes, or until meat is no longer pink.
• Baste chops occasionally with orange juice.
• Serve with cider sauce and garnish with fresh sage, if desired.
• Cider Sauce: In small saucepan, melt butter.
• Stir in cornstarch and cinnamon, mixing well.
• Gradually stir in apple cider.
• Add raisins and orange peel; cook, stirring constantly over medium heat until thickened and bubbly, about 3-4 minutes.
• Serve with apple stuffed chops.

APPLE SAGE STUFFED PORK CHOPS

Steps:

• Cut a pocket into each pork chop and trim fat.
• Saute onion & celery until soft in 2 T. butter.
• Add bread cubes, apple, sage & coriander.
• Mix well & moisten with 2 T. broth.
• Stuff the chops with the dressing.
• Hold together with toothpicks if you wish.
• Mix together flour, salt& pepper.
• Dredge the chops in mixture.
• Heat oil & 1 t. butter.
• Sear the chops & put into a sprayed baking dish.
• Pour remaining broth over chops, cover & bake at 350 degrees for 1 hour.