KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar

Feb 15, 2021 | Intermediate, Main Event, Recipes, The Amazing Herbes, The Amazing Rub

From the Kitchen of Terri Bergman

KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar
Finished with a Dijon, Maple and Lemon-Kissed Sauce

MY INSPIRATION was to make a skillet version of a fork tender pork chop…but keep the applesauce off the plate. These pork shops are slightly stuffed with thin slices of apple and a slice of a very sharp Vermont White Cheddar Cheese.  The Cheese virtually melts into the apples and the taste is wonderful! So here is how I prepared these chops…but the sauce may just steal the show here. Pork bits from the skillet (which will have remnants of the Amazing Rub and some corn starch) , loosened and cooked in stock, with spicy Dijon mustard, sweet and pure Vermont Maple Syrup and just to shout it out, a kiss of lemon juice. No need to thicken…just bring to heat, a quick boil and down to a simmer that reduces by one half! YUM!

CATEGORY: Main Event
SERVES: 4
LEVEL: Intermediate, you got this!

INGREDIENTS:
4 pork chops (1” thick)
1 small peeled, cored and thin sliced apple
4 pcs Vermont Sharp Cheddar (2” squares)
2 Tbsp Corn Starch
1 Tbsp KB’s Amazing Rub ( or your house sweet n spiced rub)
½ tsp black pepper
1 Tbsp Olive Oil

SAUCE:
1 C chicken stock
1 Tbsp Dijon mustard
1 Tbsp Maple Syrup
1-2 Tbsp Lemon Juice
Chopped fresh parsley or 1 teaspoon of The Amazing Herbes

DIRECTIONS:
Take the pork chops out of the cooler and pat with paper towel, cover and let come to temperature.

Make a slice into side/middle center of pork chop and stuff with thin apple slices and 1 pc cheese.

In a plate; add corn starch and the Amazing Rub, black pepper. Press all chops each side into this seasoned corn starch. 

Heat oil in a skillet that has a cover. When the oil is hot, place the chops down into oil and sear for 2-3 minutes to brown nicely. When browned, carefully flip the chops and start the sear on that side. Almost immediately bring the heat down to low, cover the pan…and put timer on for 10 minutes. Because chop size may vary, start to check done at 5-7 minutes. When juices run clear, remove from the pan, set aside and cover with foil for at least 5 minutes.

This is when you make your sauce

SAUCE:
Deglaze the pan with chicken stock working all browned bits from bottom of pan. Bring to a slight boil, lower to simmer adding Dijon mustard, maple syrup and lemon juice. Simmer to reduce by half, at this point taste for seasoning…salt, pepper more mustard…your taste. 

Add fresh parsley or 1 slight tsp of the Amazing Herbes if desired for a finish.

Plate the chops, great with potato and mixed veggies. 

Sauce til your heart is content – ENJOY!