Waldorf Stuffed Porked Chops
Indulge in the perfect blend of savory and sweet with Waldorf Stuffed Pork Chops, a dish that marries elegance and comforting flavors. These succulent, bone-in pork chops are generously stuffed with a vibrant Waldorf-inspired filling made from crisp Granny Smith apples, crunchy walnuts, tender celery, and a touch of dried cranberries—infused with the subtle earthiness of fresh thyme. A golden sear locks in the flavors before they're baked to juicy perfection, ensuring tenderness in every bite. This recipe is ideal for a gourmet dinner, featuring a harmonious balance of textures and flavors that make it unforgettable. Serve these stuffed pork chops alongside roasted vegetables or a fresh green salad to complete a sophisticated yet approachable meal that’s sure to impress. Perfect for both special occasions and weeknight dinners, this dish offers a creative twist on traditional pork chops, incorporating seasonal ingredients and elegant simplicity.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (about 1 1/2 inches thick)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece Granny Smith apple (peeled, cored, and diced)
- 1 stalk Celery (finely diced)
- 0.33 cup Walnuts (chopped)
- 0.25 cup Dried cranberries
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Panko breadcrumbs
- 0.33 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each pork chop. Be sure not to cut all the way through.
Season the pork chops with salt and black pepper on both sides and set aside.
In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the diced apple, diced celery, and a pinch of salt. Sauté for 2-3 minutes or until slightly softened.
Stir in the chopped walnuts, dried cranberries, fresh thyme, and panko breadcrumbs. Cook for another 2 minutes to combine.
Add the chicken broth to the skillet and stir until the stuffing mixture is moistened but not soggy. Remove from heat and let it cool slightly.
Stuff each pork chop pocket with the Waldorf-inspired mixture. Secure the openings with toothpicks to hold the stuffing in place.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear the stuffed pork chops for 2-3 minutes per side, until golden brown.
Transfer the seared pork chops to a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork chops from the oven and let them rest for 5 minutes before serving. Remember to remove the toothpicks!
Serve warm and enjoy your Waldorf Stuffed Pork Chops with a side of roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 11.5 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 715 mg | 15% | |
*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.
