Pork Chops With Apple Stuffing And Applejack Sauce - Williams So - cooking recipe

Ingredients

Apple Stuffing
1 tablespoon unsalted butter
1/4 cup chopped shallot
3/4 cup fresh breadcrumb (about 2 slices of white bread whirled in a blender)
1/2 cup coarsely chopped dried apple (don't think apple chips would work here)
1 teaspoon finely chopped fresh sage
salt & freshly ground black pepper
3 tablespoons chicken stock
4 pork loin chops (bone-in center-cut about 3/4 lb. each)
2 tablespoons vegetable oil
Applejack Sauce
1/3 cup Applejack (apple brandy or Calvados- I bet regular brandy would work here)
1 1/2 teaspoons cornstarch
3/4 cup chicken stock
1/4 cup cream
Garnish
chopped fresh sage

Preparation

Preheat the oven to 400\u00b0F Tom make the stuffing, in a small frying pan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Transfer to a bowl. Add the bread crumbs, dried apples, sage, 1/8 teaspoons sal, and a few grinds of pepper. Stir in the stock.
Starting at the meaty end, cut a deep, wide pocket in each pork chop. Divide the stuffing among th epockets and secure each pocket closed with wooden toothpicks. Season on both sides with salt and pepper.
In a 12-inch ovenproof skillet, heat the oil over medium-high heat. Add teh stuffed pork chops and cook until browned on teh first side, about 3 minutes. Turn carefully and cook until browned on the second side, about 3 minutes longer. Transfer the pan to the oven and bake until the chops show only the barest hint of pink at the bone, about 25 minutes. Transfer the chops to a platter and cover loosely with aluminum foil. Reserve the pan with its drippings.
In a small frying pan, heat the applejack over low heat. When warm, move the pan away from the heat and carefully ignite the applejack with a long match. Let burn for 30 seconds. If it does not extinguish on its own, cover tightly. Set aside.
Spoon off the fat from the pan used to cook the pork. Dissolve the cornstarch in 1 tablespoon water and add to the pan along with the applejack, stock, and cream. Bring to a boil over medium heat, stirring often and scraping up the browned bits from the pan bottom. Cook until lightly thickened, about 1 minute. Remove the toothpicks from the pork chops. Transfer to individual plates and top each chop evenly with the sauce and a sprinkle of sage.