Apple Sage Stuffed Pork Chops Recipe

From Dorothy McNett's Recipe Book.

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Apple Sage Stuffed Pork Chops

From Dorothy McNett's recipes at

1-2 tablespoons extra virgin olive oil, or butter or other oil, as desired
1 medium onion
2-3 cloves garlic
1/4 cup snipped fresh sage leaves
1/4 - 1/2 teaspoon Herbs d Provence
1/4 - 1/2 teaspoon sea salt
freshly ground pepper
1 large apple, diced
1 - 2 slices bread, cut into cubes
1 egg, whisked

3-4 thick pork chops
1 tablespoon flour
salt and pepper
2 tablespoons extra virgin olive oil
2-3 tablespoons white wine, if desired, for the finishing sauce

Chop the onion and garlic. Heat a heavy bottomed saute pan with the oil and saute the onion and garlic along with the sage, herbs, salt and pepper for 2-3 minutes. Add the diced apple and the bread cubes. Let cool a bit and then stir in the whisked egg. Cut a deep pouch into each pork chop and stuff in the filling. Close with skewers or toothpicks. On a small plate combine the flour, salt and pepper and rub into both sides of the chops. Heat the remaining oil in the pan over medium heat, add the chops and brown 1-2 minutes on each side. Cover and cook over low heat until the chops are tender and done, about 30-45 minutes. Remove chops to p[latter, pour the wine into the pan and cook enough to reduce slightly and pour the sauce over the chops. Garnish and serve.

Recipe created 2014-10-26.

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