Recipe: Apple-Sage Cornbread-Stuffed Pork Chops
Whether you went apple picking at an orchard or at your local grocery store, grab those apples and make this savory dinner entree.
By Julie Wampler
When I think of cooking anything in the fall, I think of apples and sage. They’re my favorite fall flavors when it comes to savory dishes. Something about the smell when you’re cooking them together makes me love the season even more.
These apple-sage cornbread-stuffed pork chops are going to be a date night favorite in your household this fall — and, best of all, this recipe makes just enough for your party of two, with no overflowing leftovers in sight. It’s a warm, hearty dish that you can make together: Work side by side in the kitchen by stuffing your own pork chop with as much filling as it will hold. It’s a fun little dish to do together, because one of you can hold the pork chop as the other stuffs it, or vice versa.
Apple-Sage Cornbread-Stuffed Pork Chops
Prep time: 25 minutes; Cook time: 30 minutes; Total time: 55 minutes
2 boneless pork chops, 1 pound total
2 tablespoons olive oil, divided
1 garlic clove, minced
1/2 an onion, diced
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped green apple (such as Granny Smith)
1 cup crumbled cornbread
4 sage leaves, coarsely chopped
1/4 cup chicken broth or stock
Salt and pepper, to taste
Prepare the pork chops by slicing them horizontally but not slicing all the way through. You’re essentially butterflying the pork chops and giving each a little pouch. See photo below!
In a large skillet over medium-high heat, heat up 1 tablespoon of olive oil. Once the oil is hot, add garlic and onion to the skillet. Saute until fragrant and softened, about 3 minutes. Next, add the carrots, celery and green apple. Cook until softened, about 7 to 10 minutes.
Add in the cornbread, sage leaves, and chicken broth or stock. Stir to incorporate, and season with salt and pepper, to taste.
Remove skillet from heat and let filling cool for 10 minutes.
Once filling has cooled, take the pork chops and carefully spoon the filling into them. If they’re full and you can no longer stuff anymore, that’s OK. Save the filling to eat on the side.
Once you have stuffed the pork chops, put toothpicks into them from top to bottom to secure everything. If the toothpicks poke out, use scissors to trim them flush to the pork chop layer.
In the same skillet you used earlier, heat up the remaining tablespoon of olive oil over high heat. Once the oil is hot, place pork chops into the skillet and sear both sides. Then turn the heat down to medium and continue cooking and flipping the pork chops until they have cooked through completely. It should take about 15 to 20 minutes.
Serve warm with the additional cornbread stuffing.
Check out more of my small-batch recipes for sweet and savory inspiration.