Apple-Plum Stuffed Pork Chops with Cider Sauce

Tender pork chops stuffed with apples, plums, pork sausage and corn bread in a sauce flavored with apple cider, garlic and onion.

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Ingredients:

• Apple-Plum Stuffing:
• 1/2 pound sweet pork sausage
• 1/2 cup diced sweet onion
• 1 cored and diced Granny Smith apple
• 1/3 cup diced dried plums
• 1 Tablespoon dijon mustard
• 2 teaspoons rubbed sage
• 1/2 teaspoon celery seed
• 1 1/2 cups cubed corn bread
• 3 to 4 Tablespoons apple cider
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 4 double-cut pork chops
• Extra virgin olive oil
• For Cider Sauce:
• 2 cups apple cider
• 3 Tablespoons roasted garlic and onion jam
• 1 teaspoon fig vinegar (or substitute balsamic vinegar)

Method

Apple-Plum Stuffing: Cook sausage over medium heat in a medium saute pan, breaking sausage into small pieces. Set aside. Mix together onion, apple, dried plums, dijon, sage and celery seed in a medium bowl. Mix in corn bread. Add reserved sausage. Sprinkle with apple cider and toss together to moisten. Season with salt and pepper, and add additional cider, if necessary. Set aside briefly in the refrigerator. Cider Sauce: In a small saucepan over medium heat, whisk together cider and jam. Bring to a boil, reduce heat and simmer. Reduce by half and whisk in vinegar. Keep warm. Pork Chops: Preheat oven to 425 degrees F. Using a sharp knife, slice deeply into each pork chop to make a pocket. Stuff each chop with equal portions of reserved stuffing. Heat oil in a large skillet over medium high heat and brown each side of chops, approximately 3-5 minutes per side. Remove from skillet and place bone side down and stuffed side up in a medium roasting pan. Roast chops for 25-30 minutes until internal temperature reaches 160 degrees F. Remove from oven and let rest for 10-15 minutes. Drizzle pork chops with equal portions of cider sauce and serve.

Notes: This recipe is delicious served over sauteed beet greens, chard or spinach.

Number of servings: 4

Submitted By: kathijones3728214
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