Apple and Onion Stuffed Pork Chops

There was absolutely a ‘Fall’ feel to the air today. While it was rainy, it was cool. And the dogs at the dog park were nuts. Even Chase The Dog was a bit nuts. In their minds, Fall is here.

Thus tonight I give you a Fall meal, Apple and Onion Stuffed Pork Chops. Yes, it is usually RedMeatMonday® / SoloDon©. But I was gifted a NY leftover steak yesterday at our annual James Monroe appreciation dinner…so it became steak and eggs for breakfast this morning. So, no red meat for my traditional RedMeatMonday®.

And that give us this delightful pork-based meal. I got this from Inspired Taste. I served it with a light salad. It was a fantastic dinner.

2 thick-cut pork chops, 1 ½ inch thick

1 tablespoon olive oil

1/2 teaspoon fine sea salt, plus more to taste

2 teaspoons Dijon mustard

1 teaspoon chopped fresh thyme leaves or use 1/4 teaspoon dried thyme

1/4 teaspoon fresh ground black pepper, plus more to taste

1 small apple, cored and sliced

1/2 medium onion, sliced

2 ounces Gruyère cheese, sliced

4 wooden toothpicks for securing the stuffing

Directions

1Preheat the oven to 375°F (190°C).

Cut pockets into the pork chops by inserting the point of a small sharp knife into the fat-covered edge of the pork chop. Move the knife back and forth to create a deep pocket about 2 inches wide and deep.

Season the chops with salt on all sides and inside the pockets. We use 1/4 teaspoon of salt per chop.

Heat an oven-safe skillet over medium heat. When it is hot, add the oil and place the pork chops into the pan (we will stuff them later). Cook until golden, 2 to 3 minutes.

Flip the chops so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops fat-side-down until it sizzles and browns slightly, about 30 seconds. When both sides of the pork are golden brown, transfer the chops to a plate to cool down. The center will still be raw.

Place the skillet back over medium heat and toss in the onions. Cook them for 2 to 3 minutes until they soften a little, then stir in the apples. When the apples are tender, and the onions are soft, turn off the heat.

In a small bowl, stir together the mustard, thyme leaves, and 1/4 teaspoon of pepper.

When the pork chops are cool enough to handle, spread the mustard mixture over them and inside the pocket.

Fill the pocket with two of cheese slices and a spoonful of the apples and onions.

Arrange the remaining apples and onions in the middle of the skillet, creating a bed for the pork chops. Place the pork on top of the apples and onions.

Bake until an instant-read thermometer reads 145°F when inserted into the thickest part of the chop and stuffing, 15 to 20 minutes. Remove the skillet from the oven and let the pork rest for 5 to 10 minutes before serving.

The meal has wonderful bright notes from the apples, and the mustard coating gives it a special zest.