Traditional and hearty, these stuffed pork chops are a satisfying meal. The apples provide a nice bit of sweetness to the stuffing and sauce.
8 double-thick (2-in.) center-cut pork chops
Apple Onion Sauce:
1 large onion, thinly sliced
1⁄4 cup applejack or brandy
2 apples, peeled, cored, and thinly sliced
2 cups prepared brown gravy
6 tbsp. butter
1 large onion, peeled and finely chopped
2 ribs celery, finely chopped
2 cloves garlic, chopped
2 apples, peeled, cored, and finely chopped
1 1⁄2 cups cubed dry bread, crust removed (or use packaged stuffing mix)
1 tsp. thyme
1. Cut pocket in the fat edge of each chop, deep enough to touch the bone. Season chops with salt and pepper and sauté until lightly browned, about 5 min. per side. Remove and keep warm.
2. In the same pan, sauté onion in the remaining oil until lightly browned. Deglaze the pan with applejack or brandy and reduce slightly. Add apple and cook, stirring, until slightly softened. Add brown gravy and heat through, blending well. Set aside.
3. Make stuffing: Melt butter in a sauté pan, then add onion, celery, and garlic and sauté until limp. Add apple and sauté until softened. Stir in bread, thyme, and salt and pepper to taste; combine thoroughly.
4. Fill each chop with equal amounts of stuffing. Roast at 350° F, covered loosely with foil, until tender and cooked through, about 45 min.
5. Serve each chop with apple onion sauce on the side.