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Not bad. Braising works well in this recipe. For non-stuffed thick cut chops I find increasing the temperature to 400 and reducing the time to 30-35 minutes works best. I really like ground coriander but it's overpowering in this recipe. The second time I made this I omitted the coriander and doubled the sage. I always brine the chops overnight in Kittencal's Basic Buttermilk Brine for Pork Chops - just personal preference.
The chops came out good, I just wish that the meat had a little bit more flavor to it.
I thought this was wonderful! I will make this again for when we have adult company. My kids can't appreciate a good meal like this one until they get older. This was pretty easy to prepare also which is an added bonus. Thanks so much for posting!
This is exactly the recipe I was looking for. Honeycrisp apples are in season - They are the best apples ever!!! I skipped steps #7-10. They were SOOO GOOD !!!! I made extra stuffing and put that in and around the pork chops and added extra broth so it would not dry out. The chops were tender and the stuffing was YUMMY !!!!! I will be making these again. Thank you Suellen for sharing your recipe
Yum! I made two versions of this. For DH, I followwed the recipe exactly. For mine (WW Friendly) I skipped steps #7 - #10 and just put my chop directly in the oven. A great taste, DH and I both enjoyed them. I served them with roasted Brussel Sprouts and sauteed mushrooms.
I made this last night and it was delicious! I found myself wishing I had doubled the stuffing so that we could have had extra. I served it with a dried fig vinaigrette that I am posting and it was wonderful. The chops were moist and flavorful and the dressing added a really special touch. Thanks!
This recipe was delicious! My husband and I loved it. It was simple to make but I would suggest doubling this recipe.