Recipe Details
Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Macros: 539 Cals, 42g Protein, 36g Carbs, 26g Fat
🔪 Helpful Kitchen Tools *These are the ones I use at home
Ingredients
- 4 Gala apples
- 2 celery ribs
- 2 shallots
- 3 garlic cloves
- 4 6oz pork chops (thick cut)
- ½ cup shredded sharp cheddar cheese
- 1 tbsp fresh sage
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp dried sage
- 1 cup chicken broth
- 1 cup 2% milk
- 12 oz green beans
- 1 lemon
Instructions
1) Mise En Place
- Preheat the oven to 350F
- Thinly slice the apples, celery stalk and 1 shallot. Mix all together in a bowl. Set aside
- Chop the fresh sage
- Mince the garlic and the other shallot. Mix together in a bowl. Set aside
- Season both sides of the pork chops with salt and pepper
2) Sear & Stuff
- In a large fry pan over medium-high heat, add 1 tbsp olive oil. Sear your pork chops on both sides for about 2-3 minutes per side. Set aside on a plate
- Using the same pan, over medium heat, add the sliced apples, celery and shallot. Season with salt and pepper. Cook down for about 5 minutes
- Transfer the cooked stuffing into a bowl. Add ½ cup shredded sharp cheddar and 1 tbsp fresh sage
- Keep the pan you just used for the pork chops and stuffing. You will use it again later
- To butterfly the pork chops, slice them horizontally from the thickest side, stopping about ¼ inch before the opposite edge, then open it like a book
- Brush some Dijon mustard on both of the pork chops and season with dried sage
- Stuff the pork chops with the stuffing. Use 2-3 toothpicks per to keep the pork chops closed and the stuffing in
- Line a baking sheet with aluminum foil. Place any left over stuffing at the bottom of the baking sheet. Place the stuffed pork chops on top
- Bake in the oven until a meat thermometer reads 135F-140F, about 15-20 minutes
3) Pan Sauce
- While your pork chops are in the oven, place the same fry pan over medium heat. Add 1 tbsp butter, the minced garlic and shallot
- Sweat for about 30 seconds
- Add 1 cup chicken broth. Bring to a simmer and let reduce by half
- Add 1 tbsp Dijon mustard. Whisk in well
- Lower the heat to low, add ½ cup milk. Bring to a low simmer and let thicken, Stirring occasionally
4) Green Beans
- Place the green beans in a steamer basket. Place the steamer basket in a pot with about 1 in of water. Bring to a boil and steam for 2 minutes
- Remove from the heat. Toss the green beans into a bowl and season with salt and pepper
5) Plate & Enjoy
- Plate the stuffed pork chop and some of the extra stuffing
- Add the steamed green beans
- Spoon some pan sauce all over
🪓 Cooking Hacks
Turn down the heat before adding milk. High heat = curdled mess. Keep it low for a smooth, creamy sauce!
Season every part separately. Pork chops, stuffing, and sauce. This way, you get balanced flavor in every bite, not just on the surface.
For the juiciest pork chop, go for 1 1/2 inches thick. Too thin, and it’ll dry out; too thick, and it’s a cook-time gamble!
