Recipe Background
Load Up Those Pork Chops are the new, no-holds-barred anthem when you want a great meal with great taste! Thick-cut pork chops are fully stuffed with an herbaceous seasoned apple, corn, and breadcrumb stuffing that's just bursting with fresh harvest flavor! Then, each chop is basted with a sticky-sweet honey mustard sauce and baked until tender for a truckload of savory pork yumminess! Load Up Those Pork Chops for a mountain of flavor everyone will race to the table to get!
Load Up Those Pork Chops are the new, no-holds-barred anthem when you want a great meal with great taste! Thick-cut pork chops are fully stuffed with an herbaceous seasoned apple, corn, and breadcrumb stuffing that's just bursting with fresh harvest flavor! Then, each chop is basted with a sticky-sweet honey mustard sauce and baked until tender for a truckload of savory pork yumminess! Load Up Those Pork Chops for a mountain of flavor everyone will race to the table to get!
Ingredients
For the pork chops:
- 4 (8-ounce 1 1/2-inch-thick) pork loin chops, bone-in
- 1 tablespoon canola oil
- 1 tablespoon onion finely chopped
- 1 tablespoon fresh parsley minced
- 1 tablespoon 2% milk
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup apple peeled and chopped
- 1 cup whole kernel corn
- 1 cup breadcrumbs
For the sauce:
- 1/3 cup honey
- 3 tablespoons Dijon mustard
- 3/4 teaspoon fresh rosemary minced, can substitute 1/8 teaspoon dried rosemary, crushed
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- On a cutting board with a sharp knife, cut into the side of each of the pork chops, slicing horizontally almost to the bone.
- In a large skillet over medium heat, add the canola oil.
- Add the pork chops to the hot oil and cook, flipping once, until browned on each side, about 2-4 minutes per side.
- Transfer the cooked pork chops from the skillet to a clean plate and allow them to cool slightly.
- In a medium bowl, add the onions, the parsley, the milk, the sage, the salt, and the black pepper and stir to combine.
- Add the apple, the corn, and the breadcrumbs to the milk mixture and toss to combine.
- Evenly spoon the apple mixture into the prepared pockets in the pork chops.
- In a single layer, place the stuffed pork chops in the prepared baking dish.
- In a small bowl, add the honey, the Dijon mustard, and the rosemary and mix until well-combined.
- Evenly pour 1/2 of the sauce mixture over the stuffed pork chops in the baking dish.
- Bake, uncovered, until the pork chops are no longer pink in the center and they reach an internal temperature of 145 degrees F, about 50-60 minutes. During the last 20 minutes of the baking time, brush the chops occasionally with the reserved sauce.
- Serve.
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