Pork Chops with Apple Stuffing - Williams-Sonoma Kitchen.

By á-46

Ingredients

• 1 1/2 cups peeled and diced butternut squash (1/4-inch dice)
• 1 cup diced celery (1/4-inch dice)
• 1 cup diced Granny Smith apple (1/4-inch dice)
• 6 Tbs. olive oil
• Kosher salt and freshly ground pepper, to taste
• 1 large shallot, finely diced
• 1 1/2 tsp. minced garlic
• 2 tsp. chopped fresh thyme
• 1 1/4 cups toasted bread crumbs
• 4 double-cut bone-in pork loin chops, each about 12 oz. and 1 1/2 inches thick
• 1 yellow onion, cut into 1/2-inch dice
• 1 Granny Smith apple, peeled, cored and cut into 1/2-inch dice

Details

Servings 4

Preparation

Step 1

Preheat an oven to 400°F.

In a large bowl, stir together the celery, apple and 2 Tbs. of the olive oil, and season with salt and pepper. Set aside.

In a large braising pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the shallot and cook, stirring, until softened, about 1 minute. Add the garlic and thyme and cook, stirring frequently, about 10 seconds. Add the apple mixture and cook until just softened, about 7 minutes. Season with salt and pepper. Remove from the heat and let cool. Stir in the bread crumbs.

Season the pork chops on both sides with salt and pepper. Insert a sharp knife into the side of the chop opposite from the bone, making a long slit along the curve all the way to the bone. Wiggle the knife to form a large pocket. Repeat with the remaining chops. Stuff each chop with 1/2 cup stuffing, packing it into the pocket with your fingers.

Insert a rack into a cast-iron grill pan and set the pan over medium-high heat. Brush the pan and the rack with 1 Tbs. of the olive oil. Working in 2 batches, brown the chops, turning once, 3 to 4 minutes per side. Return all the chops to the pan and transfer to the oven. Roast until an instant-read thermometer inserted into the stuffing registers 160°F, about 20 minutes. Lift out the chops on the rack and transfer to a platter. Cover loosely with aluminum foil and let rest for 5 minutes. Strain any pan juices into a small bowl to pour over chops before serving.