Apple Walnut Stuffed Pork Chops with St. Andre Cheese and Lentils
- 3 tablespoons butter
- 1 cup chopped onions
- 1/2 cup chopped celery
- 8 sage leaves, roughly chopped
- 4 Gala apples, cored, and cut into 1/4-inch chunks
- 3/4 cup walnut halves
- 1 to 1 1/2 cups dry bread crumbs
- 4 (2 inch thick) bone-in pork chops
- Essence, recipe follows
- Olive oil, for drizzling
- 1/4 pound St. Andre cheese, cut into 4 slices
- Lentils, recipe follows
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Olive oil
- 1/2 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped carrots
- 2 bay leaves
- 2 cups brown lentils
- 4 cups chicken stock
Preheat the oven to 550 degrees F.
In a large saute pan over medium-high heat, add the butter and melt. Add the onions and celery and cook until softened, about 5 minutes. Add the sage, apples, and walnuts and cook until the apples are soft, about 8 minutes. Sprinkle in the bread crumbs, a little at a time, until the bread crumbs are moistened, but not dry. Remove from the heat.
Cut a deep pocket along the center of the meaty side of the pork chop. Cut almost to the bone, but not all the way. Fill the pocket with as much filling as you can get in. Season both sides of the chops with Essence. Place on a baking sheet in a circle, so there is space in the center. Place any extra filling in the center of the chops. Drizzle lightly with olive oil.
Bake for 15 minutes, or until outside begins to color. Lower the heat to 500 degrees and cook until medium, about 15 more minutes. Remove from the oven.
Place 1 slice of St. Andre Cheese on top of each chop. Return to the oven and cook just until the cheese is melted and bubbly, about 5 minutes.
Serve with lentils.Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.Lentils:
Heat a medium saucepan over medium heat. Add enough olive oil to lightly coat the bottom of the pan. Add the onions, celery, and carrots and saute until softened slightly, about 6 minutes. Add the bay leaves, lentils, and chicken stock. Bring to a boil, cover, and cook until the lentils are tender, about 25 minutes. Season, to taste, with salt and pepper.
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