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I watched an episode of Robin Miller and my husband said it sounded good. My husband is EXTREMELY picky and he was wanting to try an apple stuffed pork?? So of course I just had to make it!! I didn't have any dried rosemary on hand, I had seasoned pepperidge farm stuffing and I stuffed 5 thick pork chops. You may need to cook the chops a little longer depending on thickness. I cooked mine around 15-20 minutes and it was a little dry, so next time I'll cook it less. It has a great sweet and spice taste to 'em!
- 2 tablespoons olive oil or 2 tablespoons vegetable oil, divided
- 2 leeks, white part only, rinsed and chopped
- 1 mcintosh apples or 1 granny smith apple, cored and diced
- 2 teaspoons dried oregano (I cut to 1 tsp since bread crumbs were seasoned)
- 1⁄2 teaspoon dried rosemary
- salt and pepper
- 1 1⁄2 cups unseasoned bread cubes (I used seasoned)
- 1⁄2 cup reduced-sodium chicken broth, enough to moisten bread
- 4 (5 ounce) boneless pork chops, about 1-inch thick, trimmed of fat
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add leek and apple and saute 4+ minutes, until tender and golden.
- Add oregano, rosemary, and salt and pepper, to taste, and stir to coat.
- Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
- Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side.
- Season the outside with salt and pepper.
- Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
- Heat remaining oil in a large skillet over medium-high heat.
- Add pork chops and sear on 1 side until browned, 3 to 4 minutes. (it did take mine longer to brown).
- Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.
This was a nice and simple recipe to put together and we enjoyed it but we felt that it needed a little extra spice or flavor to the stuffing. Next time I will try adding some cinnamon or nutmeg and maybe some dried cranberries, raisins or chestnuts to the stuffing. I also dredged the chops in flour before searing for extra color and flavor as well. Thanks for posting...we will be making again!
We wrapped the whole stuffed in bacon for extra pork goodness; turned out great!
An enjoyable dish, pretty easy to make. I added 1/4 of a finely chopped red pepper to add colour and veggie content. I also didn't use chicken broth as I found the stuffing moist enough.