Challah & Apple Stuffed Pork Chops with Cider Sauce
D'Artagnan | Yield: Serves 4
Our easy recipe for double-cut heritage pork chops is stuffed with buttery challah bread, sautéed apples, and aromatics. A simple cider spiked pan-sauce finishes the dish.
- 6 tablespoons unsalted butter, divided use
- 1 rib celery, diced
- 1 tart apple, we used Granny Smith, cored and diced
- 2-inch piece of leek, white and light green parts only, halved and thinly sliced
- Kosher salt & freshly ground black pepper
- 3 leaves fresh sage, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 3 cups cubed challah bread, or brioche
- ½-1 cup chicken stock
- 1 teaspoon neutral oil
- 4 Heritage Pork Chops, Boneless or Heritage Pork Chops, Double Cut
- ½ cup hard apple cider, or dry white wine
- 1 container Veal Demi-Glace
- Heat 3 tablespoons of butter in a large skillet over medium-high heat. Add celery, apple, and leek; season with salt and pepper. Sauté until mixture is softened, about 3-4 minutes. Add sage and thyme, mix well then remove from heat.
- Scrape the apple mixture (with its butter) into a mixing bowl along with challah. Add ½ cup of the chicken stock and toss well. Add additional chicken stock until stuffing is fully moistened. Set aside to cool completely.
- Heat oven to 375 degrees F. Place a rack over a rimmed sheet pan and set aside.
- Using a sharp paring knife, cut a horizontal pocket in the center of each chop being careful to leave a 1/2-inch margin all the way around. Stuff each pork chop with a portion of stuffing and secure the edge with toothpicks. Season both sides of each chop with salt and pepper.
- Heat the oil and 2 tablespoons of butter in the same skillet over medium-high heat. Brown the pork chops on all sides, about 8 minutes total. Place the chops on the prepared baking sheet and into the oven. Cook until an instant-read thermometer placed in both the chop and the stuffing registers 145 degrees F, about 10-15 minutes. Rest chops on a cutting board tented with foil.
- While the chops are resting, make the sauce. Pour off any oil/rendered fat from the skillet and return it to medium-high heat. Carefully pour in the cider, scraping up any browned bits on the bottom of the pan. Cook for about 2 minutes then stir in demi-glace. Continue to cook until mixture reduces by half then lower heat and whisk in remaining butter. Taste sauce for seasoning, adding salt and/or pepper, if desired. Serve chops with warm cider sauce.