Ingredients

The following ingredients have 4 Servings
  • 4 large boneless pork chops (cut 1 ½ inch thick)
  • 2 tablespoons butter
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 4 tablespoons butter
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1 firm apple (peeled, cored, and diced)
  • 1 tablespoon fresh chopped sage
  • ½ cup chicken broth
  • 2 tablespoons bourbon
  • 1 ½ cups dried cornbread stuffing crumbs

Instruction

  • Preheat the oven to 425 degrees F. Set out a rimmed baking sheet lined with parchment paper. Set a large skillet on the stovetop.
  • Lay the pork chops on a cutting board. Along the flattest edge, cut a deep even pocket into each pork chop, leaving three sides intact. Brush the pork chops with Dijon mustard, and sprinkle generously with salt and pepper on both sides.
  • Add 2 tablespoon butter to the skillet and turn the heat on medium. Once the butter has melted, place the pork chops in the skillet and brown, about 2-3 minutes per side. (The pork chops will still be raw in the middle.) Move the seared pork chops to the prepared baking sheet.
  • Use the same skillet to make the stuffing. Add 4 tablespoon butter to the skillet. Once melted, add the chopped onions, celery, apples, and sage. Sauté for 3-5 minutes to soften. Then add in the chicken broth and bourbon. Stir to combine, then mix in the cornbread crumbs. Mix well, then turn off the heat.
  • Use a spoon to stuff the pork chops with the apple stuffing. Press it down in the pocket of each chop, then press more on top of the pocket. You can set the pork chops upward, or lay them on their sides.
  • Bake for 10-12 minutes, or until the thickest part of the pork chop reaches 145-150 degrees F. Serve warm.