Apple and Chestnut Stuffed Pork Chops

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Apple and Chestnut Stuffed Pork Chops is a delicious combination of savory and sweet flavors. Tender pork chops are filled with a mixture of diced apples, roasted chestnuts, and aromatic herbs, creating a delightful stuffing. The chops are then seared to perfection, resulting in a juicy and flavorful main course. Serve these mouthwatering pork chops with a side of roasted vegetables or mashed potatoes for a complete and satisfying meal.

Keywords: Apple, chestnut, stuffed pork chops, savory, sweet

Apple and chestnut stuffed pork chops recipe details

Apple and chestnut stuffed pork chops recipe, recipe Rating: 4.7
Number of votes:123

You want to impress someone with an out-of-this-world culinary delight; this is the dish to use. It is not that difficult to prepare and looks awesome at presentation. It is juicy, sweet and very filling! It is listed as serves six, but it can be downsized for two, you will just have some extra dressing or you can make the full load, because they reheat in the microwave very well!

Ready in: 1 hour 55 mins

Ingredients

Serves: 6

• 6 pork loin (boneless preferred) chops, at least 1 1/4 inches thick
• 2 cups bread cubes, toasted
• 1/2 cup chopped apple
• 1/4 cup chopped water chestnuts
• 4 green onions, chopped
• 1/4 cup chopped white onion
• 1/4 cup chopped celery
• 4 garlic cloves, minced
• 1/2 cup shredded sharp Cheddar cheese
• 2 tablespoons raisins (optional)
• 3 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• 2 to 4 tablespoons liquid: apple juice, orange juice or pork stock
• 1/4 teaspoon Worcestershire sauce
• 6 drops liquid smoke
• 1/4 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon cilantro
• 1/2 teaspoon marjoram
• Dash tarragon (use sparingly)
• 1/4 teaspoon cinnamon, optional
• For Glaze:
• 1/4 Cup finely diced apple
• 1/4 Cup apricot preserves
• 3 Tablespoons honey
• 2 Tablespoons butter
• 1/4 teaspoon Worcestershire sauce
• 6 drops liquid smoke
• 1/2 teaspoon thyme
• 1/2 teaspoon cilantro
• 1/2 teaspoon marjoram
• Dash tarragon
• 1/4 teaspoon salt and pepper
• 1 garlic clove, minced

Preparation method

Prep: 15 mins | Cook: 1 hour 20 mins | Extra time: 20 mins, marinating

1. Preheat oven to 350 degrees F.
2. Wash pork in running water and pat dry with a clean cloth or paper towels. Cut pork chop almost in half, leaving uncut ½ inch from edge.
3. On the inside and outside of the pork, apply salt, pepper and thyme, cilantro, marjoram, and a dash tarragon inside and outside of pork chops.
4. For stuffing: in a skillet, add olive oil and 1 tablespoon butter and melt on medium heat. Increase the heat.
5. When the pan is hot, add chopped onion, celery and water chestnuts. Cook until onions turn clear.
6. Add the rest of the butter (melted), ½ of the liquid, liquid smoke, Worcestershire sauce, diced apples, green onions, chopped garlic, salt, pepper, thyme, cilantro, marjoram, and dash tarragon, tossing gently in sauce pan. Next add the bread cubes and gently stir until thoroughly mixed. Add the remainder of the liquid.
7. Stuff pork chops with most of the stuffing mixture. Place the remaining stuffing in the bottom of a greased shallow baking dish and top with pork chops.
8. Bake pork chops for about 45 minutes to 1 hour. When chops are brown, baste with the glaze, making sure to coat any exposed stuffing with the glaze, then cover with foil and cook 5 to 20 minutes longer, or until pork chops are done. Let stand for 10 minutes before serving.