Recipe courtesy of
Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy
Total:
1 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 30 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 (1-inch thick) pork chops
  • 2 slices bacon, roughly chopped
  • 1 large sweet onion, 1/2 chopped and 1/2 in wedges
  • 4 sprigs fresh thyme, stripped
  • 2 teaspoons chopped fresh sage leaves
  • 1 Granny Smith apple, peeled, cored and sliced thin
  • 2 tablespoons unsalted butter, room temperature
  • 1 1/2 cups plus 2 tablespoons pineapple-orange juice
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper
  • Oil, for skillet
  • 1 lemon, zested
  • 2 teaspoons chopped flat-leaf parsley

Directions

Preheat the oven to 350 degrees F.

Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.

IDEAS YOU'LL LOVE

Pancetta-Wrapped Pork Loin

Recipe courtesy of Laura Vitale

Chop Shop Chuck Roast Arrabiata

Lamb Chops with Cherry Mint Sauce

Recipe courtesy of Saddle Ranch Chop House

Pappardelle with Pulled Pork

Recipe courtesy of Rachael Ray

Ajiaco: Cuban Soup Made with Beef, Pork, and Tropical Vegetables

Recipe courtesy of Tony A Piedra

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Recipe courtesy of Dave Lieberman

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here