Monday, September 26, 2011

Apple- Stuffed Pork Chops with White Cheddar Sauce

Happy Monday All!  I took a few days off from blogging because my beautiful sister in law got married! It was a gorgeous fall wedding.  My whole family was in it.  It was great fun, but I guess now it's back to reality.  
I wish I had someone to give me a beautiful up do everyday.  Wouldn't doing dishes be more fun if you were doing it in an up do?  Fall is in full swing now for the majority of the country so I am ready for some serious fall food.  We loved this dish.  Apples and Pork pair perfectly together.  It has great fresh flavor with the sage and the sauce, seriously this sauce, is incredible.  We were pouring it over the pork chops, the mashed potatoes, whatever we could find! This will stay in my rotation for sure.


1 tablespoon butter
1 large cooking apple, peeled if desired, cored, and chopped
1/3 cup chopped onion
2 teaspoons snipped fresh sage
2 tablespoons shredded white cheddar cheese
4 pork chops (about 1 1/4 inch thick)
salt and pepper
1 cup bread crumbs
2 tablespoons butter, melted
2 tablespoons chopped walnuts (optional)
1 tablespoon chopped fresh parsley
2 teaspoons lemon zest
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
dash of ground black pepper
1 cup chicken broth
1/2 cup whipping cream
2 tablespoons apple cider or apple juice
1/2 cup shredded white cheddar cheese


Preheat oven to 375.  For stuffing in a medium skillet, melt the 1 tablespoon butter over medium heat.  Add apple, onion, and sage.  Cook until tender.  Remove from heat.  Stir in the 2 tablespoons cheddar cheese; set aside.

Make a pocket in each pork chop by cutting horizontally  from the fat side almost to the bone or other side.  Divide stuffing among pockets in chops.  If necessary secure openings with wooden toothpicks.  Sprinkle with salt and pepper.

In a small bowl, combine bread crumbs, 2 tablespoons melted butter, walnuts, parsley, and lemon zest.  Place pork chops on a rack in a shallow roasting pan.  Top chops with bread crumb mixture.

Bake for 40-50 minutes or until juices run clear.

For the sauce, in a medium saucepan, melt 2 tablespoons butter over medium heat.  Stir in the flour, the 1/4 teaspoon salt, and dash of pepper.  Add chicken broth, whipping cream, and apple cider or juice.  Cook and stir over medium heat until thickened and bubbly.  Stir in the 1/2 cup cheddar cheese until melted and smooth.  Serve pork chops with sauce.


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