Stuffed Pork Chops
- 3 tablespoons chopped onion
- 2 medium Haralson apples, diced finely (or other hard and tart apple)
- 2 teaspoons minced parsley
- 1/8 teaspoon pepper
- 1/8 teaspoon caraway seeds
- 4 pork chops (I used boneless)
- In a pan with a tablespoon of butter saute apples, onion, and caraway until tender. Remove from heat and add in parsley and a little pepper (and salt if you can have it).
- Cut a pocket in each chop by making a horizontal slit through the meat, but don't puncture the other sides.
- Heat a large pan with 1 tablespoon of oil over medium-high heat. Preheat the oven to 350 degrees.
- Stuff each pork chop with the apple mixture and secure closed with two toothpicks each. Season with pepper (and salt, if you can).
- Searing each side of the pork chop in the oil, about 2-3 minutes a side.
- Transfer pork chops to a baking dish if your pan can't go in the oven. Bake at 350 for about 15-20 minutes. Use a meat thermometer and take the pork chops out of the oven when it reads 145 degrees.
- Cover with foil and let rest at least 5 minutes. Remove toothpicks and enjoy!
I served them with polenta sprinkled with a little bit of Parmesan, and green beans.