Pork Chops Stuffed with Apples and Sage
Elevate your dinner table with these elegant Pork Chops Stuffed with Apples and Sage, a dish that beautifully blends sweet and savory flavors. Juicy, perfectly seared bone-in pork chops are generously stuffed with a delightful mixture of tender sautéed apples, shallots, and aromatic sage, enhanced with a satisfying crunch from panko breadcrumbs. A dash of white wine adds a touch of sophistication, while the oven finish ensures every bite is tender and flavorful. This fall-inspired recipe is simple enough for a weeknight but impressive enough for special occasions. Serve these golden-brown stuffed pork chops alongside roasted vegetables or mashed potatoes for a truly comforting meal experience. Keywords: pork chops recipe, stuffed pork chops, apples and sage, fall recipes, elegant dinner ideas.
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Recipe Information
Ingredients
- 4 bone-in pork chops (1-inch thick)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 apple (such as Granny Smith), peeled, cored, and diced
- 1 shallot, finely chopped
- 1 tablespoon fresh sage leaves, finely chopped
- 0.5 cup panko breadcrumbs
- 2 tablespoons chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 0.25 cup white wine (optional)
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each pork chop, ensuring you don't cut all the way through.
In a skillet, melt the butter over medium heat. Add the diced apple and shallot and cook for 3-4 minutes, until softened.
Stir in the chopped sage, panko breadcrumbs, and chicken broth. Cook for 1-2 minutes, stirring until the mixture comes together. Remove from heat and let cool slightly.
Stuff each pork chop pocket with the apple mixture, distributing it evenly among the chops.
Secure the openings with toothpicks to prevent the stuffing from spilling out.
In a small bowl, mix the salt, black pepper, and paprika. Rub this seasoning mixture over both sides of the pork chops.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed pork chops for 2-3 minutes on each side, until golden brown.
If using white wine, carefully pour it into the skillet. Transfer the skillet to the oven and bake for 15-20 minutes, until the pork chops reach an internal temperature of 145°F (63°C).
Remove the pork chops from the oven and let them rest for 5 minutes before serving. Carefully remove toothpicks before plating.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3033 mg | 132% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 13.6 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
