Apple-Stuffed Pork Chops with Mustard Glaze

4 mediumThick rib pork chops
2Fresh apples
1 smallSweet yellow onion
2 tablespoons, dividedMendocino Mustard, Hot & Sweet
1 tablespoonStella Cadente Blood Orange Olive Oil
¼ cupApple juice
1 tablespoonLemon juice
1Egg, beaten
1 cupPanko bread crumbs
To tasteSalt and pepper
1 cupApple juice
½ cupWhite wine or Calvados
1 tablespoonMendocino Mustard, Hot & Sweet
¼ poundUnsalted butter, cut into slices

 

Preheat oven to 400F.

Cut pocket in pork chops and trim excess fat around edges.

Peel and core apples, and cut into chunks. Peel onion and cut into quarters. Place onion and apple into the bowl of food processor. Chop in bursts until reduced to small pieces.

Add lemon juice, apple juice, 1 tablespoon mustard, olive oil and egg. Pulse to combine.

Add mixture to panko crumbs in a bowl and mix to moisten crumbs evenly. Stuff pocket of chops with mixture.

Coat chops with 1 tablespoon mustard and sprinkle with salt and pepper. Roast chops until juices run clear.

Remove chops and set aside.

Deglaze pan with apple juice and Calvados or wine. Reduce slightly, and stir in 1 tablespoon mustard. Whisk until thickened, then whisk in butter, one slice at a time over low heat, until sauce is creamy and glossy.

Serve chops topped with a large spoonful of sauce.

Serves 4.


Copyright 2003-2017 by Savor California. All rights reserved.