Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy

Recipe courtesy Sunny Anderson

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Picture of Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy Recipe Photo: Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 30 min
Prep
20 min
Inactive
25 min
Cook
45 min
Yield:
4 servings
Level:
Intermediate
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Ingredients

  • 4 (1-inch thick) pork chops
  • 2 slices bacon, roughly chopped
  • 1 large sweet onion, 1/2 chopped and 1/2 in wedges
  • 4 sprigs fresh thyme, stripped
  • 2 teaspoons chopped fresh sage leaves
  • 1 Granny Smith apple, peeled, cored and sliced thin
  • 2 tablespoons unsalted butter, room temperature
  • 1 1/2 cups plus 2 tablespoons pineapple-orange juice
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper
  • Oil, for skillet
  • 1 lemon, zested
  • 2 teaspoons chopped flat-leaf parsley

Directions

Preheat the oven to 350 degrees F.

Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.

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Newest Ratings and Reviews

Read all 75 reviews

  • on April 11, 2013

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    love it! Did not use Pinaapple juice. Used fresh Pineapple, and a bit of frozen orange juice. Awesome!

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  • on June 27, 2012

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    I've been making this for a few years now and have been wanting to post my thoughts for quite sometime. This recipe is delicious. The flavors are all on point. Sometimes, instead of stuffing the pork chops--especially if they're thin-- I saute the apple mixture and just include it as a component of the sauce instead. It's not quite the same, but an easy fix if you don't have time to stuff or can't get thick pork chops!

    people found this review Helpful.
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  • on May 16, 2012

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    I think the flavors were good but I did over cook the meat.. my fault. I served this with sweet potatoes and a salad.

    people found this review Helpful.
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