Stuffed Pork Chops with Apples and Creamy Mustard Sauce
Rubbed with rosemary salt and stuffed with your favorite stuffing, these thick-cut pork chops are served with sauteed apples in a creamy mustard sauce.
Course: Main Course
4thick-cut pork chopspreferably bone-in
1.5cupsyour favorite stuffing recipe
2teaspoonsJacobsen rosemary saltor 1 teaspoon sea salt mixed with 1 teaspoon of dried rosemary
1cupyellow onionthinly sliced
1cupfuji applesthinly sliced
8ouncescreme fraicheor full-fat sour cream
2tablespoonsdry white wine
1tablespoonwhole grain mustard
Preheat oven to 375°F and also begin warming a heavy-bottom skillet over medium-high heat.While your skillet is warming, use a sharp knife to butterfly each pork chop—working from the outside edge in towards the bone. You want to cut them so that the chops open up like little books where the bone functions like the book's spine holding the pages together.If you're not super confident in your knife skills, the butcher at your local grocery store will typically butterfly your pork chops for you if you ask.Next, drizzle each chop with a little olive oil on both sides and then rub them with rosemary salt (or a 1:1 mixture of dried rosemary and sea salt will work too).Now, take a little more than 1/4 cup of stuffing (I recommend this stuffing recipe) and generously fill each pork chop. Once filled, use 2-3 toothpicks to pin the outside edge of the chops closed to prevent the stuffing from falling out while cooking.Now sear each pork chop for 2-3 minutes per side in your heavy-bottomed skillet. You want a nice brown crust to form on both sides of the chops. When the chops are browned, remove from the skillet, place onto a large baking sheet and put into the preheated oven. Bake for 15-20 minutes, or until the pork registers at 145°F.Meanwhile, using the same skillet you seared the pork chops in, sauté the onions, apples and garlic over medium heat in 1 tablespoon of olive oil. Cook until onions begin to caramelize and apples soften—about 6-8 minutes.Next, add in white wine, mustard, thyme, sage and Worcestershire sauce and let simmer for 2-3 minutes. Next, stir in crème fraîche and cook until it begins to soften and loosen up in the pan—about 1 minute. If the sauce seems a little thick, you can add a few tablespoons of white wine, chicken broth or milk. When sauce has reach desired consistency, remove from heat and stir in fresh chopped parsley.When pork chops have finished cooking, remove from oven and let rest, covered with foil, for at least 5 minutes. When ready to serve, remove toothpicks and plate each chop alongside sweet potato mash, roasted brussel sprouts or additional stuffing. Spoon a little of the apples and creamy mustard sauce over each pork chop and enjoy.