If you're like me, pork has never been my favorite. I remember growing up in the fifties and sixties (true confession time) during the "canned soup craze". I'm sure every family had an assortment in their pantry ranging from cream of mushroom, beef with barley, tomato, and my personal favorite pepper pot. The resulting finished dinner project was usually a piece of meat oozing with cream of whatever canned soup on top! As sales declined these soup companies came up with new and innovative ways to have you buy their soups. Enter the famous Thanksgiving green bean casserole layered with fried onion rings. You know what I'm talking about. I don't ever remember reading about the pilgrims gathering around the table eating green bean casserole!
So, while pork chops aren't served very often in my house, I will admit these were pretty tasty. The true flavors came through complemented by Fall flavors of apple, onions and mushrooms. Try these; you may like them.
Stuffed Pork Chops
Serves 2
2 pork chops, with bone
1 Tbsp oil
1 Tbsp butter
1 garlic clove, minced
1/2 apple, peeled and diced
3 Tbsp yellow onion, diced
3 button mushrooms, diced
3 Tbsp seasoned bread crumbs
1/2 cup broth or apple juice
Preheat oven to 350 degrees.
In a small saucepan, heat the oil and butter. Add the garlic, apple, onion, and mushrooms and saute until onion and mushrooms are slightly soft. Add the breadcrumbs and mix well.
Cut a pocket into the meaty side of each pork chop. Get as close to the bone as you can. Stuff the filling into each cavity, pressing in firmly with fingers. Salt and pepper the chops. In an oven proof heated skillet, gently add the chops and brown on one side. Gently (with tongs) flip them over to brown on the other side.
Add half of the apple juice (1/4 cup) to the skillet and place into the oven, covered. After 30 minutes uncover and add the remaining apple juice. Cook for an additional 30 minutes until done.
You could actually cut them with a fork....tender and full of flavor! Enjoy!
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