Pork Chops With Apple Stuffing and Applejack Sauce - Williams So



  • Apple Stuffing
  • 1
    tablespoon unsalted butter
  • 14
    cup chopped shallot
  • 34
    cup fresh breadcrumb (about 2 slices of white bread whirled in a blender)
  • 12
    cup coarsely chopped dried apple (don't think apple chips would work here)
  • 1
    teaspoon finely chopped fresh sage
  • salt & freshly ground black pepper
  • 3
    tablespoons chicken stock
  • 4
    pork loin chops (bone-in center-cut about 3/4 lb. each)
  • 2
    tablespoons vegetable oil
  • Applejack Sauce
  • 13
    cup Applejack (apple brandy or Calvados- I bet regular brandy would work here)
  • 1 12
    teaspoons cornstarch
  • 34
    cup chicken stock
  • 14
    cup cream
  • Garnish
  • chopped fresh sage


  • Preheat the oven to 400°F Tom make the stuffing, in a small frying pan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Transfer to a bowl. Add the bread crumbs, dried apples, sage, 1/8 teaspoons sal, and a few grinds of pepper. Stir in the stock.
  • Starting at the meaty end, cut a deep, wide pocket in each pork chop. Divide the stuffing among th epockets and secure each pocket closed with wooden toothpicks. Season on both sides with salt and pepper.
  • In a 12-inch ovenproof skillet, heat the oil over medium-high heat. Add teh stuffed pork chops and cook until browned on teh first side, about 3 minutes. Turn carefully and cook until browned on the second side, about 3 minutes longer. Transfer the pan to the oven and bake until the chops show only the barest hint of pink at the bone, about 25 minutes. Transfer the chops to a platter and cover loosely with aluminum foil. Reserve the pan with its drippings.
  • In a small frying pan, heat the applejack over low heat. When warm, move the pan away from the heat and carefully ignite the applejack with a long match. Let burn for 30 seconds. If it does not extinguish on its own, cover tightly. Set aside.
  • Spoon off the fat from the pan used to cook the pork. Dissolve the cornstarch in 1 tablespoon water and add to the pan along with the applejack, stock, and cream. Bring to a boil over medium heat, stirring often and scraping up the browned bits from the pan bottom. Cook until lightly thickened, about 1 minute. Remove the toothpicks from the pork chops. Transfer to individual plates and top each chop evenly with the sauce and a sprinkle of sage.