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Corn and Apple Stuffed Pork Chops

Corn and Apple Stuffed Pork Chops

Bring your appetite for this feast! Thick, two-rib pork chops with a delectable savory corn and apple stuffing bursting from the top!

Growing up, Sundays at our house meant Mom was making something special for dinner. Our routine was constant – even when we were staying with my Grandparents – church on Sunday morning followed by a feast for lunch or an early dinner. This dish would fit right into that routine!

Start with double rib pork chops – yes, two ribs! You might need to have your butcher cut these for you. If you can’t find them just buy the thickest chops available, preferably bone-in for added flavor.

Then the chops are stuffed with sautéed corn, crisp apples, sweet onion and fresh parsley combined with seasoned breadcrumbs, fresh egg and cream. Season with kosher salt and freshly cracked black pepper plus a touch of poultry seasoning.

I always brine the meat when I make pork or poultry. It’s an extra step but simple enough to do and worth the time. Brining infuses flavors you just can’t get with a sprinkling of salt and pepper on the outside. The added bonus, it helps keep your meat from drying out while it cooks. The brine recipe is a basic one and will work for up to 4-pounds of pork or poultry. You can substitute rosemary for other herbs or add to it. You can also add a cup of cold apple juice or bourbon as well.

Serve these beautiful chops on top of a bed of wild rice and top with our Apple Brandy Sauce. This meal could easily slide into the fall or even holiday season – it’s just around the corner!

Corn and Apple Stuffed Pork Chops

Brine solution:

¼ cup kosher salt

¼ cup brown sugar

2 bay leaves

2 teaspoons whole black peppercorns

2 teaspoons whole juniper berries, optional

1 teaspoon dried rosemary

4 cups water

1 cup ice cubes

Combine the kosher salt, brown sugar, bay leaves, peppercorns, juniper berries and rosemary in a saucepan with the 4 cups of water. Warm over medium heat, stirring just until the kosher salt and brown sugar are completely dissolved. Remove from the heat and add the ice cubes. Allow the brine to cool completely.

Place the pork chops in a large storage bag or container. (If you’re using a storage bag, set it inside a baking dish in the event it leaks – trust me on this!) Pour the brine over the pork chops and refrigerate at least 8 hours but no more than 24 hours.This makes enough brine solution for 3 to 4 pounds of pork or poultry.

Remove the pork chops from the brine and rinse in cold water. Pat the pork chops dry and season with ½ teaspoon of the freshly cracked pepper only – no salt! Refrigerate the chops while you prepare the filling.

For the pork chops and stuffing:

4 two-rib pork chops

1 tablespoon butter

1 cup frozen corn, thawed

1 cup chopped Braeburn apple, or your favorite baking apple – about 1 apple

2 tablespoons finely chopped sweet onion

2 tablespoons chopped fresh parsley or 2 teaspoons dried

1 teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

1 extra-large egg, lightly beaten

1/3 cup cream

1 cup seasoned breadcrumbs

½ teaspoon poultry seasoning

2 tablespoons olive oil

1 cup chicken stock

Melt the butter in a large sauté pan. Add the corn, chopped apple, sweet onion, parsley, kosher salt and pepper. Cook until the apples and onion are soft and tender, about 7 to 10 minutes. Set aside to cool.

In a large mixing bowl combine the egg, cream, breadcrumbs and poultry seasoning. The breadcrumbs will soak up the liquid.

Toss in the corn and apple mixture then work into the breadcrumbs using your hands or a sturdy wooden spoon.

Place the pork chops bone side down so that they are standing up vertically. Using a sharp knife cut a pocket about 3” to 4” across and about 3” into the chop. Stuff each pork chop with ¼ of the corn and apple mixture, pushing down into the chop to fill the pocket.

Heat the olive oil in a large sauté pan over medium heat. Place the chops in the hot oil, searing until the meat is browned on both side.

Set the pork chops bone side down, stuffing side up (so that the chops are standing up vertically) in a large, deep baking pan that has been lightly sprayed with a cooking spray.

Pour the chicken stock in the pan and cover with a lid or foil. Bake in a 350-degree oven for 1 hour and 15 minutes or until the meat registers 145-degrees. Take the lid or foil off the top of the pan and cook for an additional 5 to10 minutes to lightly brown the top of the stuffing.

Let the pork chops rest, covered for 10 to 15 minutes before cutting into them. If you’re serving with Apple Brandy Sauce, pour the stock and drippings into a fat separator.

Apple Brandy Sauce

3 tablespoons butter

5 tablespoons flour

¾ teaspoon salt

¼ teaspoon freshly cracked black pepper

3 cups chicken stock

4 tablespoons applesauce or apple juice

2 tablespoons Calvados apple brandy

½ teaspoon sugar

In a medium saucepan melt the butter over medium heat. Add the flour, kosher salt and the black pepper whisking into the butter until smooth. Cook for about 3-5 minutes.

Pour in the stock and whisk until the sauce is smooth. Continue cooking for about 15 minutes whisking occasionally until the sauce thickens slightly.

Stir in the applesauce or apple juice, the brandy and the sugar. Cook for an additional five minutes. As soon as the pork chops are done, pour the drippings into a fat separator to pull off any fat that has cooked off the pork. Then add the drippings to the sauce and whisk to blend.

Serve warm of Corn and Apple Stuffed Pork Chops!

Corn and Apple Stuffed Pork Chops, courtesy of Preserving Good Stock

August 10, 2018
: 4 large servings

Bring your appetite for this feast! Thick, two-rib pork chops with a delectable savory corn and apple stuffing bursting from the top!

By:

Ingredients
  • For the brine solution:
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 2 bay leaves
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons whole juniper berries, optional
  • 1 teaspoon dried rosemary
  • 4 cups water
  • 1 cup ice cubes
  • For the pork chops and stuffing:
  • 4 two-rib pork chops
  • 1 tablespoon butter
  • 1 cup frozen corn, thawed
  • 1 cup chopped Braeburn apple, or your favorite baking apple – about 1 apple
  • 2 tablespoons finely chopped sweet onion
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 1 extra-large egg, lightly beaten
  • 1/3 cup cream
  • 1 cup seasoned breadcrumbs
  • ½ teaspoon poultry seasoning
  • 2 tablespoons olive oil
  • 1 cup chicken stock
  • For the apple brandy sauce:
  • 3 tablespoons butter
  • 5 tablespoons flour
  • ¾ teaspoon salt
  • ¼ teaspoon freshly cracked black pepper
  • 3 cups chicken stock
  • 4 tablespoons applesauce or apple juice
  • 2 tablespoons Calvados apple brandy
  • ½ teaspoon sugar
Directions
  • Step 1 For the brine solution:
  • Step 2 Combine the kosher salt, brown sugar, bay leaves, peppercorns, juniper berries and rosemary in a saucepan with the 4 cups of water.
  • Step 3 Warm over medium heat, stirring just until the kosher salt and brown sugar are completely dissolved.
  • Step 4 Remove from the heat and add the ice cubes. Allow the brine to cool completely.
  • Step 5 Place the pork chops in a large storage bag or container. (If you’re using a storage bag, set it inside a baking dish in the event it leaks – trust me on this!) Pour the brine over the pork chops and refrigerate at least 8 hours but no more than 24 hours. This makes enough brine solution for 3 to 4 pounds of pork or poultry.
  • Step 6 Remove the pork chops from the brine and rinse in cold water. Pat the pork chops dry and season with ½ teaspoon of the freshly cracked pepper only – no salt!
  • Step 7 Refrigerate the chops while you prepare the filling.
  • Step 8 For the pork chops and stuffing:
  • Step 9 Melt the butter in a large sauté pan. Add the corn, chopped apple, sweet onion, parsley, kosher salt and pepper.
  • Step 10 Cook until the apples and onion are soft and tender, about 7 to 10 minutes. Set aside to cool.
  • Step 11 In a large mixing bowl combine the egg, cream, breadcrumbs and poultry seasoning. The breadcrumbs will soak up the liquid.
  • Step 12 Toss in the corn and apple mixture then work into the breadcrumbs using your hands or a sturdy wooden spoon.
  • Step 13 Place the pork chops bone side down so that they are standing up vertically. Using a sharp knife cut a pocket about 3” to 4” across and about 3” into the chop.
  • Step 14
  • Step 15 Stuff each pork chop with ¼ of the corn and apple mixture, pushing down into the chop to fill the pocket.
  • Step 16 Heat the olive oil in a large sauté pan over medium heat. Place the chops in the hot oil, searing until the meat is browned on both side, about 3 to 5 minutes.
  • Step 17 Set the pork chops bone side down, stuffing side up (so that the chops are standing up vertically) in a large, deep baking pan that has been lightly sprayed with a cooking spray.
  • Step 18 Pour the chicken stock in the pan and cover with a lid or foil. Bake in a 350-degree oven for 1 hour and 15 minutes or until the meat registers 145-degrees.
  • Step 19 Take the lid or foil off the top of the pan and cook for an additional 5 to10 minutes to lightly brown the top of the stuffing.
  • Step 20 Let the pork chops rest, covered for 10 to 15 minutes before cutting into them. If you’re serving with Apple Brandy Sauce, pour the stock and drippings into a fat separator.
  • Step 21 For the apple brandy sauce:
  • Step 22 In a medium saucepan melt the butter over medium heat.
  • Step 23 Add the flour, kosher salt and the black pepper whisking into the butter until smooth. Cook for about 3-5 minutes.
  • Step 24 Pour in the stock and whisk until the sauce is smooth. Continue cooking for about 15 minutes whisking occasionally until the sauce thickens slightly.
  • Step 25 Stir in the applesauce or apple juice, the brandy and the sugar. Cook for an additional five minutes.
  • Step 26 As soon as the pork chops are done, pour the drippings into a fat separator to pull off any fat that has cooked off the pork. Then add the drippings to the sauce and whisk to blend.


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