Stuffed pork chops always seem so complicated, but they’re really not. Do you have a couple of beautiful Riverview pork chops around? If not, I bet there’ll be some at the one of weekend farmers markets or on the Farm Mobile.
Ingredients:
1 tablespoon butter or margarine 1 large cooking apple, peeled if desired, cored, and chopped 1/3 cup chopped onion 2 teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed 2 tablespoons shredded white cheddar cheese 4 pork rib chops, pork loin chops, or boneless loin chops, cut 1 1/4 inches thick (about 3 pounds) Salt and ground black pepper 1 cup coarse soft crumbs from crusty country bread 2 tablespoons butter or margarine, melted 2 tablespoons chopped walnuts 1 tablespoon snipped fresh Italian parsley 2 teaspoons finely shredded lemon peel 2 tablespoons butter or margarine 2 tablespoons all-purpose flour 1/4 teaspoon salt Dash ground black pepper 1 cup chicken broth 1/2 cup whipping cream 2 tablespoons apple juice 1/2 cup shredded white cheddar cheese (2 ounces)
Preparation:
Preheat oven to 375 degrees F. For stuffing, in a medium skillet, melt the 1 tablespoon butter over medium heat. Add apple, onion, and sage; cook until tender. Remove from heat. Stir in the 2 tablespoons cheddar cheese; set aside.
Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide stuffing among pockets in chops. If necessary, secure openings with wooden toothpicks. Sprinkle with salt and pepper.
In a small bowl, combine bread crumbs, 2 tablespoons melted butter, the walnuts, parsley, and lemon peel. Place chops on a rack in a shallow roasting pan. Top chops with bread crumb mixture.
Bake for 35 to 40 minutes or until an instant-read thermometer inserted in center of chops registers 145 degrees F and juices run clear.
For sauce, in a medium saucepan, melt 2 tablespoons butter over medium heat. Stir in flour, 1/4 teaspoon salt, pepper, chicken broth, whipping cream, and apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in cheddar cheese until melted and smooth. Serve chops with sauce.