Apple-Stuffed Pork Rib Chops
Have your butcher make a pocket in each chop, or use a sharp knife and make the pockets yourself. You can serve this with any cooked fruit on the side, but baked apples are particularly complementary.
Serves: 4Hands-on: 20 minutesTotal: 55 minutesDifficulty: Medium
- 1 Tbsp. vegetable oil
- 1⁄2 cup finely chopped celery
- 2 Tbsp. minced onion
- 1 medium apple, peeled, cored, and chopped
- 2 tsp. dried rosemary or 2 Tbsp. fresh, chopped
- 1⁄2 cup dry stuffing mix
- 4 double-thick pork rib chops (8 oz. each)
- 8 wooden toothpicks, soaked in water for 1⁄2 hour
- Preheat oven to 350°F. Heat the vegetable oil in a large skillet over medium heat. Add the celery, onion, apple, and rosemary. Cook about two minutes; then stir in the stuffing mix.
- Fill the pockets of the chops with the stuffing mixture and secure openings with toothpicks.
- Place chops in a shallow baking dish and roast until fully cooked, about 30 minutes, flipping once during cooking. Let chops rest 5 minutes before serving.