Stuffed Pork Chops
- 4ea Pork Chops, thick cut
- 4oz Oil
- 2 slices White Bread, crust removed
- 1ea. Medium Onion, ½ small dice, ½ sliced
- 1/4c. Celery, small dice
- 1clove Garlic, minced
- 1/4c. Craisins
- 1/4c. Raisins
- 1/4c. Dried Apricots, diced
- 2ea Apples, 1 med diced, 1 sliced 1/4in. thick
- 1/8c. Hot pepper, more if you like it hot!, minced
- 2t.Fresh Thyme, chopped
- 2oz. Apple Jack Brandy
- 1/2c. Flour
- 1t. Cumin, split
- 1/4t. Cinnamon, split
- 2c. Beef stock
1Heat 1 oz oil in large sauce pan, big enough to fit all chops in. Add onions, garlic, pepper, and celery. Season with salt and pepper. Saute 2-3 min till soft. Add Craisins, Raisins, Apricots, diced apples and 1/8 t. cinnamon. Cook till apples become soft, remove from heat and add 1 oz. Apple Jack Brandy. Place back on heat, reduce till almost dry. Add cubed bread and 1 t. Thyme, stir to combine everything. Stuffing will be a little dry. Remove stuffing from pan into a bowl.
2To stuff pork chop, make a slit in the middle of the side of the chop 1 inch wide. Insert small knife and cut inside the chop to ¼ inch from the ends, to form a pocket. Place even amounts of stuffing inside each chop.
1Heat rest of oil to medium temp in the pan. In separate bowl mix flour with salt, pepper, and ½ t. cumin. Dredge each chop in flour mix, shaking off all excess flour. Place chops in pan making sure not to stick to pan. When chops are brown turn over, again making sure they do not stick to pan.
2Add sliced onion, stir to coat with oil and cook 2 min. Add apple slices, salt, pepper, rest of cinnamon and cumin and stir so everything is even in pan. Cook till apples become soft. Remove pan from heat and add 1 oz. Apple Jack Brandy. Stir, let reduce half way, add beef stock and bring to boil. Reduce heat to simmer. Cook 7 min., turn chops over and cook another 7 min. Remove chops from pan, stir sauce, adjust seasoning with salt and pepper. Spoon sauce over chops.