Stuffed Pork Chops

Stuffed Pork Chops with Apple Fennel Salad

Serves 4

For the Pork Chops

4 8-12 oz thick cut pork chops (bone-in preferred)

1 cup herb stuffing mix

1 apple, diced

1 rib celery, diced

1 shallot, minced

¼ - ½ cup chicken stock as needed

2 T butter

2 T olive oil

Salt and Pepper to taste

Using a pairing knife, create a pocket in your pork chops by inserting it in one edge and carefully slicing left and right using the base of the knife as a pivot point. You want to create a clean pocket inside the chop without creating a huge cut on the outside which would cause the stuffing to fall out easily. See video for visual aid. Season with salt and pepper and set aside.

Add the butter to a skillet over medium heat. Add in the celery, apple and shallot and sauté for 5-7 minutes or until softened. Add in the stuffing mix and toast in the butter for 1 minute. Add in ¼ cup of the stock and stir. Season with salt and pepper to taste. Turn off the heat and, as needed, add in more stock until the stuffing is just soft enough to spoon into your pork chops.

Spoon the stuffing into the chops using your fingers to gentle pack the pocket evenly full. Optionally you may use a toothpick to help keep the stuffing sealed inside.

Add the olive oil to an oven-safe skillet over medium high heat and sear the chops for 4-5 minutes on one side. Flip and place in a 400 degree F oven for 12-15 minutes or until cooked through to 140 F internally. Remove from the pan and rest for 5 minutes before serving.

For the Fennel Apple Salad

1 apple, cut into matchsticks

1 fennel bulb, quartered, cored and sliced thinly

2 green onions, diced

4 oz shredded cabbage (about ¼ of a small head)

2 T dill fronds, minced

Juice of half a lemon (about 1 T)

2 T cider vinegar

3 T olive oil

1 T honey mustard

Salt and pepper to taste

Thoroughly mix the lemon juice, vinegar, oil, mustard and salt and pepper in a small bowl. Taste and adjust seasoning and acidity as desired. Set aside. Prepare the remaining salad ingredients as described and dress to taste with the honey lemon vinaigrette. Save leftover vinaigrette for future use in a covered container in the fridge for up to a week.

To serve, pile the freshly dressed salad high on a plate and lay a chop alongside garnished with fresh fennel fronds. For an extra zip, drizzle a bit of the remaining vinaigrette on the warm chop.