Tuesday, August 21, 2012

Rye-Stuffed Pork Chops with Apple Thyme Pan Sauce

Brady made the best dinner last week. It had been a busy day and it was so nice to have a hot meal and glass of wine waiting for me when I got home. The best part was, the recipe Brady made was one that I have been wanting to make for him for the longest time. I loved the flavor of the apple and the thyme and the dish seemed perfect for our fall like weather. Plus, you really can't go wrong with stuffing!

Rye-Stuffed Pork Chops with Apple Thyme Pan Sauce

*** adapted from A Sweet Pea Chef

Serves 2

For the stuffing:
2 T. butter, seperated
2 slices Rye bread, diced
1/4 c. onion, diced
1/4 c. celery, diced
1/4 c. dried apples, diced
1 tsp. minced fresh thyme
1/4 c. chicken broth
1 T. apple cider vinegar
salt and pepper

For the chops:
2 boneless pork chops, butterflied
1 T. olive oil
salt and pepper

For the pan sauce:
1 T. butter
2 T. shallots, minced
1 tsp. flour
1/4 c. apple juice
1/4 c. dry white wine
1 tsp. apple cider vinegar
1 T. fresh thyme leaves, chopped
salt and pepper

Preheat the oven to 400.

Toast the bread in 1 T. butter in a large saucepan over medium high heat. Once the bread is crispy transfer it to a bowl and then return the pan to the stove. Saute the onion, celery, and apples in the remaining 1 T. butter until soft. Stir in the thyme. Add the vegetables to the bread cubes. Stir in the broth, vinegar, and salt and pepper.

Fill the pocked of the butterflied pork chop with the bread mixture. You may have some leftover stuffing. Use toothpicks to hold the chops together if needed. Saute the chops in olive oil over medium-high heat until brown on one side, about 4 minutes. Carefully turn the chops over and add any extra stuffing to the pan. Transfer the pan to the oven and bake about 8 minutes, When the chops are done, remove them and the remaining stuffing from the pan and set aside.

While the pork chops are resting, saute the shallots and 1 T. butter in the same skillet over medium heat. Add flour and cook 1 minute. Deglaze the pan with the apple juice, wine and vinegar. Simmer until the sauce begins to thicken, 2-3 minutes. Stir in the thyme, salt and pepper and then drizzle the sauce over the pork chops.

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