Ingredients

The following ingredients have 2 Servings
  • 2 tbsp unsalted butter (separated)
  • 1 cup rye bread (about 2 slices, diced small (whole grain))
  • 1/4 cup onion (diced)
  • 1/4 cup celery (diced)
  • 1/4 cup fresh apples or dried (diced)
  • 1 tsp minced fresh thyme leaves
  • 1/4 cup low sodium chicken broth
  • 1 tbsp apple cider vinegar
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 2 boneless center-cut pork chops (about 5 oz each)
  • 1 tbsp olive oil
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 tbsp olive oil
  • 2 tbsp shallots (minced)
  • 1 tsp chickpea flour
  • 1/4 cup unsweetened applesauce
  • 1/4 cup low sodium chicken broth
  • 1 tsp apple cider vinegar
  • chopped fresh thyme leaves
  • sea salt (to taste)
  • freshly ground black pepper (to taste)

Instruction

  • Preheat oven to 400 degrees.
  • Toast bread in 1 tbsp. butter in an oven-proof skillet over medium high heat until crisp and then transfer to a bowl. Return pan to heat.
  • Saute onion, celery and apples in 1 tbsp. butter over medium heat until soft. Stir in thyme. Add vegetables to bread cubes. Toss mixture with broth, vinegar and seasonings until liquid is absorbed. Wipe out the skillet.
  • Slide a deep pocket into each of your boneless pork chop but do not cut all the way through.
  • Fill pockets with bread mixture. They will be full, but you'll probably have some left-over stuffing. Saute chops in oil over medium-high heat until brown on one side, about 3 minutes. Carefully turn the chops over and add any extra stuffing to the pan at this point. Transfer pan to the oven. Roast about 8 minutes, then remove the chops and stuffing from the pan and set aside. Tent with foil to keep warm.
  • Saute shallots for the sauce in 1 tbsp. of oil in same skillet over medium heat. Add chickpea flour and cook for 1 minute. Deglaze the pan with cider vinegar and, broth. Simmer until sauce is slightly thickened, about 2-3 minutes. Finish sauce with thyme, salt and pepper.