Tag Archives: pork chops recipe

An Elegant, Hearty Dish – Pork Chops with Butternut Squash and Apple Stuffing

Since everyone is always so busy during the week and you may not have time for dinners that can take an hour or two to cook or to take the time to put everything together so that it looks nice when you serve it, you probably typically wait to do something like that for the weekend. I know that is what I usually do since dinners around here can sometimes be rushed or eaten late in the evening because of everyone’s schedule so you may not want to serve something heavy. On the weekends however, I tend to look for meals that I can take more time to put into and serve dishes that we may not typically have. Such is the case with this particular recipe I found from Williams-Sonoma for pork chops with butternut squash and Apple stuffing. I just happen to be shopping at Adam’s market and saw that they had some very nice, thick pork chops for a very good price and this was the perfect opportunity to try a recipe just like this. We do not normally have pork chops that are anywhere near this thick or even usually on the bones since Boneless ones can cook quicker and make an ideal choice for weeknight meals. This recipe was quite a bit more elegant, more hearty and looks great when you serve it.

Pork Chops with Butternut Squash and Apple Stuffing

1 1/2 cups peeled and diced butternut squash

1 cup diced celery

1 cup diced Granny Smith apple

6 tablespoons olive oil

Kosher salt and freshly ground pepper, to taste

1 large shallot, finely diced

1 1/2 teaspoons minced garlic

2 teaspoons chopped fresh thyme

1 1/4 cups toasted breadcrumbs

4 double-cut, bone-in pork loin chops, each about 12 ounces and 1 1/2 inches thick

1 onion, cut into 1/2-inch dice

1 Granny Smith apple, peeled, cored and cut into 1/2-inch dice

1 tablespoon all-purpose flour

2 tablespoons chicken stock

1 1/2 cups water

1 tablespoon apple cider vinegar

Preheat an oven to 400°.

In a large bowl, stir together the butternut squash, celery, apple and 2 tablespoons of the olive oil and season everything with salt and pepper. Set the bowl aside.

In a large braising pan set over medium-high heat, warm 2 tablespoons of the olive oil. Add the shallots and cook, stirring, until softened, about 1 minute. Add the garlic and thyme and cook, stirring frequently, for about 10 seconds. Add the squash mixture and cook until it is just softened, about 7 to 8 minutes. Season the mixture with salt and pepper. Remove the mixture from the heat and allow it to cool. Once it is cooled, stir in the breadcrumbs.

Season the pork chops on both sides with salt and pepper. Insert a sharp knife into the side of the chop opposite from the bone, making a long slit along the curve all the way to the bone. Wiggle the knife to form a large pocket in the pork chop. Repeat the process with the remaining chops. Stuff each chop with 1/2 cup of the stuffing, packing it into the pocket with your fingers. Feel the pork chops closed by inserting toothpicks through the opening to help keep the stuffing inside.

Set a cast-iron grill pan or large, oven safe skillet over medium-high heat. Brush the pan with 1 tablespoon of the olive oil. Working in batches, brown the pork chops, turning once, about 3 to 4 minutes per side. Return all the chops to the pan and transfer them to the oven. Roast the pork chops until an instant-read thermometer inserted into the stuffing registers 160°, about 20 to 25 minutes. Lift out the chops and transfer them to a platter. Cover the chops loosely with aluminum foil and allow them to rest for 5 minutes. Strain any pan juices into a small bowl; set the bowl aside.

In a small saucepan set over medium-high heat, warm the remaining 1 tablespoon of olive oil. Add the onion and Apple and cook, stirring, until softened, about 7 to 8 minutes. Add the flour and cook, stirring, for about 1 to 2 minutes. Add the chicken stock, water and reserved pan juices and bring the mixture to a simmer. Cook until the sauce begins to thicken, about 2 to 3 minutes, then stir in the apple cider vinegar. Using an immersion blender, purée the sauce until it is smooth. Place the pork chops on individual plates and drizzle with the sauce or serve together on a large platter.

The only changes I decided to make to the recipe were that I added some spinach to the stuffing because I had some on hand and it was a nice addition of flavor and as I was roasting the pork chops I placed them over some potatoes and root vegetables that had been parboiled ahead of time so that everything would roast together and be done at about the same time. This also allowed the potatoes and vegetables to pick up some of the juices and flavor from the pork chops. The stuffing for the pork chops was great and had excellent flavor to it, with the apples and squash really helping to enhance the stuffing. You want to make sure you remember to take the toothpicks out of the pork chops before you serve them so that no one inadvertently tries to bite into one. Along with the roasted potatoes and vegetables, I served this with some of the roasted butternut squash soup that I had previously made to make it a nice, hearty meal that was perfect for the cooler fall weather we were having. While it may not be something that you cook that often, it is a good recipe to have for your weekend arsenal, particularly when the pork chops are on sale.

That is all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!




Posted by on November 3, 2016 in Cooking, Pork


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A Weeknight, One Pot Meal – Skillet Pork Chops and Rice

It is hard to resist making a one pot meal when you come across one. Not only does it help you significantly when it comes time to clean up (which is especially important when you are having one of those hectic weeknights) but it also gives you a great chance to really meld some flavors of your protein, starch and vegetables all in one so that everything tastes great. One pot meals work well with anything – beef, chicken, fish, vegetables – but I find they work really well with pork chops. Pork chops on their own need some seasoning and flavor to really make them explode, and when you combine them with a great sauce, some vegetables and a starch you can get a great meal without it having to take a long time to cook. this recipe, from Cook’s Country, is the perfect example of that, making a simple skillet pork chops and rice.

Skillet Pork Chops and Rice

4 tablespoons butter, softened

2 tablespoons minced fresh parsley

2 /4 cups chicken broth

1 cup long-grain white rice

4 (6 to 8-ounce) boneless pork chops, 3/4 to 1-inch thick, trimmed

Salt and pepper

1 onion, chopped fine

1 garlic clove, minced

1/2 teaspoon dried thyme

Combine 2 tablespoons of the butter and the parsley together in a small bowl; reserve. Microwave 1 cup of the chicken broth and the rice in a covered large bowl until the liquid is absorbed, about 6 to 8 minutes.

Meanwhile, pat the pork chops dry with paper towels and season them with salt and pepper. Melt 1 tablespoon of the butter in a large skillet set over medium-high heat. Brown the pork chops, about 3 to 4 minutes per side. Transfer the pork chops to a plate and tent them loosely with aluminum foil. Melt the remaining 1 tablespoon of butter on the now-empty skillet over medium-high heat. Cook the onion until it is softened and browned, about 6 to 8 minutes. Add the garlic and the dried thyme and cook until they are fragrant, about 30 seconds.

Stir in the parcooked rice and the remaining 11/4 cups of chicken broth and bring the mixture to a boil. Return the pork chops and any accumulated juices to the skillet and cook, covered, over medium-low heat until the pork chops register 145 degrees on an instant-read thermometer inserted into the thickest part of the chop and the rice is tender, about 12 to 15 minutes. Serve the pork with the reserved parsley butter.

It is very simple and gives you juicy and tender pork chops along with great tasting rice. This recipe uses white rice, but I actually made some brown rice, using this method to cook it and taking it out of the oven 45 minutes into cooking, when the brown rice was mostly done, and the adding it to the skillet with the pork chops to finish up the dish. I thought it turned out really well, but you could use whatever type of rice or grain that you really like. Getting the rice started in the microwave is a great way to save yourself some cooking time to make sure everything is done all at once. This is the perfect meal for a weeknight dinner when you want something that tastes great but does not take a long time to put together, prepare and cook.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!



Posted by on May 22, 2014 in Cooking, Dinner, One Pot Meals, Pork, Rice


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Back Home For Some Pork Chops and Applesauce

As fun as vacation was. it is always nice to be back home. It also means it’s back to the kitchen for some cooking, which I did for the first time in a week last night. Anyone who is my age remembers the Brady Bunch episode where Peter talked about pork chops and applesauce. They seem like a perfect pairing and since I had picked up some early season apples and some pork chops yesterday when shopping, it made for the perfect dinner last night.

Sautéed Pork Chops with Brandy-Apricot Sauce

4 bone-in rib pork chops

Salt and pepper

1 tablespoon plus 2 teaspoons vegetable oil

1 shallot, minced

1/2 cup bourbon

1/2 cup dried apricots, chopped medium

1 cup chicken broth

2 teaspoons minced fresh thyme

2 tablespoons red wine vinegar

Pat the pork chops dry with paper towels then season them well with salt and pepper. Heat the 2 teaspoons of oil in a large skillet over medium-high heat until just smoking. Brown the pork chops on the first side, about 3 minutes.

Flip the chops over and reduce the heat to medium. Continue to cook the chops until the center of the chops away from the bone registers 135 degrees on an instant-read thermometer, about 5 to 10 minutes.

Transfer the chops to a clean plate and tent with foil, allowing the pork chops to rest until the pork reaches an internal temperature of 145 to 150 degrees before serving, about 5 to 10 minutes.

While the pork chops rest, add the remaining 1 tablespoon of vegetable oil and return the skillet to medium-high heat until the oil shimmers. Add the shallot and cook until it is softened, about 2 minutes. Stir in the bourbon and the apricots, scraping up any browned bits still in the pan. Add the chicken broth and the thyme and simmer until the mixture is thickened, about 8 minutes. Stir in any accumulated pork juices from the plate the pork has been resting on and the red wine vinegar. Season with salt and pepper to taste. Spoon the sauce over the pork chops before serving.

The pork was cooked perfectly and this pan sauce was great. I really like the flavor you get from the apricots and bourbon and the vinegar gives it just that hint of bite and acid. it’s a very simple meal that you can make on a weekend or a weeknight with little effort at all.

Now for the applesauce. Everyone has their own version of the applesauce thhey make, often passed down through families. Applesauce itself is pretty basic to make and all I did was follow America’s Test Kitchen recipe for a very simple sauce.

Old-Fashioned Applesauce

4 pounds apples (about 8 to 12 apples), peeled, cored and cut into 1 1/2-inch chunks

1 cup water, plus extra if needed

1/4 cup sugar, plus extra if needed

Pinch salt

1/4 teaspoon ground cinnamon

Combine the apples, water, sugar and salt in a large Dutch oven. Cover and cook over medium-low heat, stirring occasionally, until the apples begin to break down, about 15 to 20 minutes.

Mash the cooked apples with a potato masher or against the side of the pot with the back of a wooden spoon. Season with extra sugar or add more water to adjust the consistency to your own liking. Add the cinnamon to the sauce and mix well. Serve warm or cool to room temperature, about 1 hour.

You can make the applesauce as chunky or smooth as you like it or even run it through a food mill instead of mashing it if you have a food mill. We all like the cinnamon in the applesauce, but you could just as easily leave it out if you prefer just the great apple flavor on its own.I also made some plain white rice and xorn on the cob to round out the meal.

That’s all I have for today. Check back next time for more recipes. I do have some things planned for this week that I didn’t get to before I left on vacation, such as the lemon icebox pie, the ciabatta bread and a few other recipes. Keep checking back to see what is next. Until next time, enjoy the rest of your day and enjoy your meal!


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Posted by on August 26, 2013 in Cooking, Dinner, Fruit, Pork, Sauce


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