Glazed Stuffed Pork Chops

By carvalhohm

Ingredients

• 4 pounds boneless pork chops, thick and center cut
• 2 tablespoons butter
• 5 Maui onions, julienned
• 3 green apples, peeled and diced
• 2 green apples,peeled and sliced
• 1 pound button mushrooms, diced
• 1/2 pound crimini mushrooms, diced
• 2 potatoes, peeled, diced and blanched
• 2 tablespoon basil, chopped
• 3 tablespoons chives
• 2 cups cream
• 1/4 cup brandy
• 1 teaspoon cracked rainbow peppercorns
• 1 teaspoon salt
• 1 tablespoon garlic, chopped
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 4 tablespoons Dijon mustard, whole grain
• 4 thyme leaves

Details

Servings 4

Preparation

Step 1

*_Stuffing:_*
Saute butter and onions until translucent. Add diced apples, mushrooms, potatoes and chives. When mushrooms are soft, add peppercorns and salt. Add a tablespoon of brandy and stir. Add 1/2 cup cream when brandy has almost evaporated. Reduce until mixture is thick. Set aside and let cool.

Use sharp knife to make pocket in meat by making slit, then sliding knife from side to side. Spoon stuffing in meat. Do not over fill.

*_Sauce_*:
Preheat large saute pan with olive oil on medium heat. Place meat in pan and sear each side until golden brown. Reduce to medium low heat and cook for 10 minutes. Reduce to low heat then add remaining brandy, sugar, honey, mustard, thyme and sliced apples. Stir briefly the add remaining cream. Stir until cream start to thicken. Season with salt and pepper o taste. Place meat on plate then spoon sauce over meat. Sprinkle basil over sauce.