>> Monday, May 3, 2010
3 stalks of celery, diced
3 apples, diced
1 medium onion, diced
1/3 cup raisins (optional)
1 tsp minced garlic
1 box of instant stuffing mix
6 thick cut boneless pork chops
salt and pepper to taste
flour for dredging
2 TBSP olive oil
1 TBSP butter
1 cup white wine, chicken stock or apple juice
1 TBSP butter
Heat 1 TBSP of olive oil in a large skillet over medium heat. Add the celery, onions, garlic and apples and cook until the apples begin to soften and the onions are translucent; 10-12 minutes.
While veggies are cooking, make your instant stuffing according to package directions, then set aside to cool.
Once veggies are done, add them to the stuffing mix, sprinkle in the raisins and fold to combine.
Using a paring knife, cut a pocket into the side of each pork chop. Spoon the stuffing mixture into the pocket and secure with toothpicks.
***PLEASE NOTE*** I did not actually HOLD the pork chop while I was cutting, I laid it flat on the cutting board with my hand on top of it. This photo is to illustrate where the cut should go ONLY, PLEASE don't ever cut anything like this!
Season both sides of the pork chop with salt and pepper then dredge lightly in flour.
Using the same pan you used for the veggies, add the other TBSP of olive oil as well as the TBSP of butter, return to medium heat. Once the butter is done bubbling and begins to smell nutty, add the pork chops to the pan. Brown 2-3 minutes on each side.
Line the bottom of a lightly greased casserole dish with the remaining stuffing to make a bed for the pork chops. Lay the chops on top and cover tightly with foil.
Place into a 350 degree oven for 35-40 minutes or until internal temp reaches about 160 degrees. Transfer to a serving platter, being careful to remove all the toothpicks! Recover with foil. The carry over cooking that occurs should bring the temperature up to 165 degrees without drying out the pork.
To make the sauce, add a cup of white wine, chicken stock or apple juice to the skillet, scraping the browned bits off the bottom. Add 1 TBSP butter and simmer for 5-6 minutes until reduced by half. Pour over the tops of the pork chops and serve!