Apple Glazed Stuffed Pork Chops

Ingredients

½ cup DeLallo Apple Cider Vinegar Glaze

3 tablespoons whole grain Dijon mustard

2 teaspoons DeLallo Balsamic Vinegar

Chopped rosemary

1 tablespoon DeLallo Extra Virgin Olive Oil

1 teaspoon salt

½ teaspoon pepper

2 Granny Smith apples, peeled & chopped

½ yellow onion, diced

4 stalks celery, diced

1 teaspoon salt

½ teaspoon pepper

½ teaspoon fennel seed

Celery leaves, chopped

1 loaf bread (day-old or oven-dried), torn

1 large egg

1 cup (2 sticks) butterPork Chops

4 bone-in center-cut pork chops, about 2” thick

All-purpose flour

2 tablespoons DeLallo Extra Virgin Olive Oil

Directions

In a mixing bowl, whisk together vinegar glaze, Dijon mustard, balsamic vinegar, chopped rosemary, salt and pepper. While whisking, introduce olive oil in a slow steady stream to emulsify.

Place torn bread in a large mixing bowl. Add chopped celery leaves and set aside.

In a separate mixing bowl, add apples, onion and celery. Toss with fennel seeds, salt and pepper.

Heat 10-inch cast iron skillet over medium-high heat. Melt butter. Add apple mixture to thje skillet and sauté until apples turn soft, about 3-4 minutes.

Add bread to sautéed apple mixture. Cook until bread is completely coated. Beat one egg and add to the stuffing mix. Remove from heat and allow to cool for 10 minutes.

Meanwhile, preheat oven to 400˚F. Place flour in a shallow dish.

Cut into the side of each pork chop to create a pocket. Spoon apple mixture into each pocket.

Wipe skillet clean and heat olive oil over medium-high heat. Cook chops until browned, about 2 minutes per side.

Brush each side of chops with glaze. Cover the skillet and bake for 30 minutes.

Remove foil and brush top of chops with glaze. Bake for uncovered for 10 minutes more, or until temperature 145 degrees is reached.

Remove from heat. Allow to rest for 10 minutes before serving.