Ingredients

The following ingredients have 4 Servings
  • 4 rib pork chops on the bone (1 1/2” thick)
  • Salt and pepper
  • 1/2 cup fresh bread crumbs
  • 1/2 cup chopped onion
  • 1 minced garlic clove
  • 1/2 cup chopped Golden Delicious apple
  • 1/2 cup chopped pecans
  • 1/4 cup minced flat leaf parsley
  • 1/2 tsp. dry mustard
  • 4 tblsp. canola oil (divided use)
  • 1/2 tsp. salt
  • dash of black pepper
  • 1 tblsp. butter
  • 1 cup chicken broth or stock

Instruction

  • Preheat the oven to 350 degrees.
  • Trim the pork chops of any excess fat. Create a pocket in each chop by cutting through the flesh nearly to the bone. Season the chops inside and out with salt and pepper. Set aside.
  • In a medium bowl, combine the fresh bread crumbs, chopped onion, minced garlic, chopped apple, pecans, parsley, mustard, 2 tablespoons oil, salt and pepper. Mix well.
  • Stuff the pocket of each chop with a generous amount of the bread-apple-pecan mixture. Secure the opening with toothpicks.
  • Heat a large cast iron skillet over medium high heat. Add the remaining canola oil and butter. Add the chops, two at a time, and cook until nicely browned on both sides. Add all four browned chops back to the pan and add the chicken broth or stock.
  • Cover the skillet with a lid or with aluminum foil. Transfer to the oven and cook for 45 minutes to 1 hour, basting occasionally with pan juices. Check often making sure not to overcook.
  • Remove the pan from the oven and transfer the chops to a plate. Tent with foil to keep warm.
  • Strain the cooking juices to remove any solid bits and return the strained juices to the pan. Cook over high heat at a rapid boil until juices are reduced to your desired consistency to create a sauce to serve with the chops. The sauce may be finished with a teaspoon or two of butter if desired.