Apple and Pecan-Stuffed Pork Chops

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Dinner

30 Minutes

12 minutes

4

    • 4
      4
      Canadian Pork Loin Chops, at least 1-inch/2.5 cm thick
    • 2 tsp
      10 mL
      canola oil, divided
    • 1
      1
      medium onion, finely chopped
    • 2 tsp
      10 mL
      minced garlic
    • 1/4 cup
      50 mL
      Granny Smith apple, peeled, cored, and sliced
    • 1/2 cup
      125 mL
      fresh bread crumbs
    • 1/2 cup
      125 mL
      chopped pecans
    • 1/4 cup
      50 mL
      chopped parsley
    • 1 Tbsp
      15 mL
      chopped fresh sage (or 1 tsp /5 mL dried)
    • 1 Tbsp
      15 mL
      Dijon mustard

Directions

With a small sharp knife, cut a small incision horizontally in the fat side of the chop. Work the knife around to make a pocket large enough to accommodate the stuffing. Heat 1 tsp/5 mL oil in a skillet over medium heat; fry onions and garlic until onions are soft. Add diced apple and cook for another minute. In a mixing bowl, combine breadcrumbs, pecans, parsley, sage, mustard and remaining 1 tsp/5 mL oil; add onion mixture and stir well. Divide mixture into four and stuff the chops. Pre-heat grill or barbecue on high; reduce heat to medium. Grill chops on lightly oiled grill over medium heat, turning once, about 12 minutes total. Internal temperature of meat (not stuffing) should register 155-160ºF (68-71ºC). Do not overcook. Remove from heat. Cover loosely and let rest a few minutes before serving.


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