Imagine cutting into a perfectly golden-brown pork chop, revealing a hidden treasure of apple and thyme-infused bread crumbs that burst with flavor in every single bite. This isn't just another dinner recipe - this is a culinary experience that transforms an ordinary weeknight meal into a gourmet sensation that will have everyone at your table asking for your secret. Our Stuffed Pork Chops with Apple Thyme Sauce is about to become your new signature dish that combines elegance, simplicity, and mouthwatering taste in one incredible recipe.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 bone-in pork chops
- 1 cup bread crumbs
- 1 apple, diced
- 1 tablespoon fresh thyme
- Salt and pepper to taste
- 1 cup apple cider
- 2 tablespoons olive oil
Instructions
- Prepare the pork chops by creating a pocket: Using a sharp knife, carefully cut a horizontal slit into the side of each pork chop, creating a deep pocket without cutting all the way through. Season both sides of the pork chops with salt and pepper.
- Make the stuffing by combining bread crumbs, diced apple, and fresh thyme in a mixing bowl. Gently mix the ingredients until well combined. Season the stuffing mixture with a pinch of salt and pepper.
- Carefully stuff each pork chop pocket with the apple-thyme bread crumb mixture, ensuring the stuffing is evenly distributed and not overflowing.
- Preheat the oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the stuffed pork chops for 3-4 minutes on each side until they develop a golden-brown crust.
- Pour apple cider into the skillet around the pork chops, creating a braising liquid.
- Transfer the skillet to the preheated oven and cook for 25-30 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
- Remove the skillet from the oven and let the pork chops rest for 5-7 minutes to allow the juices to redistribute.
- Serve the stuffed pork chops hot, spooning the reduced apple cider sauce over the top. Garnish with additional fresh thyme if desired.
Tips
- Choose thick, bone-in pork chops (at least 1-inch thick) to ensure a juicy, tender result and provide enough space for stuffing.
- When creating the pocket, use a sharp knife and cut slowly to avoid tearing the meat. Insert the knife horizontally and create a spacious cavity without piercing through.
- Don't overstuff the pork chops - aim for about 2-3 tablespoons of stuffing per chop to prevent spillage during cooking.
- Use a meat thermometer to ensure perfect doneness. The internal temperature should reach 145°F (63°C) for safe and juicy pork.
- Let the pork chops rest after cooking to allow juices to redistribute, which guarantees a more tender and flavorful result.
- If you want extra flavor, consider adding a small amount of minced garlic or finely chopped shallots to your stuffing mixture.
- For a crispy exterior, pat the pork chops dry with paper towels before seasoning and searing.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 35g
Fat: 16g
Saturated Fat: g
Cholesterol: 95mg
