Entrée: United States – Stuffed Pork Chops

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

4 thick-cut pork chops (1 1 / 4–1 1 / 2 inches / 3–4 cm thick), bone-in or boneless, about 8 oz (225 g) each, about 2 lb (907 g) total
1 tsp kosher salt (for chops)
1 / 2 tsp freshly ground black pepper (for chops)
1 tsp garlic powder
1 tsp sweet paprika
1 tbsp olive oil
Toothpicks or kitchen twine, for securing
3 cups day-old bread cubes (about 150 g)
3 tbsp unsalted butter
1 small yellow onion, finely diced (about 1 cup)
2 celery ribs, finely diced (about 1 cup)
1 medium tart apple, peeled, cored, and diced (about 1 cup)
2 garlic cloves, minced
1 tsp fresh thyme leaves (or 1 / 2 tsp dried thyme)
1 tbsp chopped fresh sage (or 1 tsp dried rubbed sage)
2 tbsp chopped fresh parsley
1 / 2 cup low-sodium chicken broth, plus more as needed (for stuffing)
1 / 4 cup grated Parmesan cheese
1 / 2 tsp kosher salt (for stuffing)
1 / 4 tsp freshly ground black pepper (for stuffing)
1 / 2 cup apple cider or dry white wine (for pan sauce)
1 / 2 cup low-sodium chicken broth (for pan sauce)
1 tsp Dijon mustard (for pan sauce)
1 tsp apple cider vinegar or lemon juice (for pan sauce)
1 tbsp cold unsalted butter (for pan sauce)

Instructions

Preheat oven to 375°F (190°C) with a rack in the center. Pat the pork chops dry with paper towels.
Make the stuffing: In a large skillet over medium heat, melt the butter. Add onion, celery, and apple; cook, stirring, until softened and lightly golden, 6–8 minutes. Stir in the garlic, thyme, and sage; cook 1 minute more.
Transfer the mixture to a large bowl. Add bread cubes, parsley, Parmesan, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Drizzle in 1/2 cup chicken broth and toss until evenly moistened; the stuffing should be damp but not soggy. Add a splash more broth if needed. Set aside to cool slightly.
Prepare the chops: Using a sharp paring knife, cut a deep horizontal pocket into the side of each chop, taking care not to cut through. Season the chops inside and out with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, garlic powder, and paprika.
Stuff each chop with 1/3 to 1/2 cup of the stuffing (do not overfill). Secure the opening with toothpicks or tie with kitchen twine to keep the stuffing in place.
Sear: Heat an oven-safe skillet over medium-high heat and add the olive oil. Sear the stuffed chops until well browned, 2–3 minutes per side. If bone-in, briefly sear the fat cap by standing the chops on edge.
Roast: Transfer the skillet to the oven and cook until an instant-read thermometer registers 140–145°F (60–63°C) in the thickest part of the meat and at least 150°F (66°C) in the center of the stuffing, about 12–18 minutes depending on thickness.
Rest: Transfer chops to a plate, tent loosely with foil, and rest 5–10 minutes (the pork will carry over to 145°F/63°C). Remove toothpicks or twine before serving.
Pan sauce: Return the skillet to medium heat (pour off excess fat). Add apple cider or wine and scrape up browned bits; reduce by half, 2–3 minutes. Stir in 1/2 cup chicken broth and Dijon; simmer 3–4 minutes until slightly thickened. Off heat, whisk in the vinegar/lemon juice and cold butter. Season to taste.
Serve the chops with pan sauce spooned over the top. Pair with roasted vegetables or mashed potatoes.