Center Cut Pork Chops with Apple Stuffing
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4 Pork Chops (approx 1 1/2 inch thick)
2 golden delicious apples
2 stalks celery
3 cloves garlic
1 tablespoon chopped cilantro (more if fresh)
1 egg
4 slices whole wheat bread
1/4 pound butter
1/4 cup white wine
1 tablespoon flour
2 tablespoons olive oil
2 tablespoons apple sauce
Preheat grill to 300 degrees. Place the pork chops on end (fat up) and slice into the center cutting a pocket in each. Season inside and out with salt and pepper.
Dice the apples and celery and sauté in a skillet in olive oil until translucent. Add the chopped garlic and cilantro.
Break the bread into small pieces in a bowl and add the mixture along with the egg and mix thoroughly. Divide the mixture in four and stuff the chops. Place on end with the stuffed opening at the top.
Place a teaspoon of butter on the top of each and cook on the grill for 1 hour.
In a sauce pan, melt the remaining butter and add in the flour to make a roux stirring constantly. Add in the white wine and apple sauce. Bring to a a boil then reduce the heat and allow to simmer to reduce by 1/4. Serve in a pool of the gravy and garnish with parsley sprigs or garlic chives. This is an excellent main course and goes well with rice. Great dish with a good bottle of chilled Riesling or Pinot Blanc.
2 tablespoons apple sauce
Preheat grill to 300 degrees. Place the pork chops on end (fat up) and slice into the center cutting a pocket in each. Season inside and out with salt and pepper.
Dice the apples and celery and sauté in a skillet in olive oil until translucent. Add the chopped garlic and cilantro.
Break the bread into small pieces in a bowl and add the mixture along with the egg and mix thoroughly. Divide the mixture in four and stuff the chops. Place on end with the stuffed opening at the top.
Place a teaspoon of butter on the top of each and cook on the grill for 1 hour.
In a sauce pan, melt the remaining butter and add in the flour to make a roux stirring constantly. Add in the white wine and apple sauce. Bring to a a boil then reduce the heat and allow to simmer to reduce by 1/4. Serve in a pool of the gravy and garnish with parsley sprigs or garlic chives. This is an excellent main course and goes well with rice. Great dish with a good bottle of chilled Riesling or Pinot Blanc.
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