Stuffed Pork Chops with Apple, Irish Cheddar, and Sage
Take your everyday pork dinner over the top with a super-flavorful filling of sautéed apples, dijon mustard, and melty, buttery imported Irish Cheddar cheese. This dish is easy enough for a weeknight but special enough for a holiday.
- 1 TB butter
- 1 apple thinly sliced
- 1 tsp brown sugar
- 1 TB dijon mustard additional for serving
- 1 TB chopped fresh sage additional for garnish
- 4 thick cut boneless pork chops
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/4 cup grated imported Irish Cheddar cheese
- Melt butter over medium heat in a small skillet. Add apple and saute for 4-5 minutes or until lightly browned. Stir in brown sugar, dijon mustard, and sage and set aside.
- Preheat oven to 400 degrees. Using a paring knife, carefully cut a slit into the side of each pork chop, being sure not to cut all the way through. Gently stretch the slit apart to form a pocket. Fill each with sautéed apple and 1/4 cup cheese. Slide a toothpick diagonally through opening to secure.
- Coat a large oven safe skillet with cooking spray or vegetable oil and heat over high heat. Sear both sides of pork chops to brown and then place skillet in oven to cook through to 145 degrees. (Use a meat thermometer and remove from the oven when pork reaches 140 degrees - the temperature will rise as it rests.) Top each pork chop with remaining shredded cheese to melt and serve garnished with sage and with additional dijon mustard.
Tip: If you can’t find thick cut pork chops at your supermarket purchase a small boneless pork loin and cut crosswise into 1 1/2-2” thick chops.