|1 tablespoon||olive oil|
|3||large apples, peeled and diced into 1/2 inch cubes|
|1/4 cup||sweet onion, chopped|
|1 1/2 teaspoons||fresh ginger, grated|
|1/2 cup||pecans, chopped|
|Salt and pepper|
|4 two‑inch thick||rib pork chops|
|4 tablespoons||Dijon mustard|
|2 tablespoon||Balsamic vinegar|
|Roasted Sweet Potatoes, recipe follows|
For the Stuffing
- Preheat oven to 350 degrees F. In a large skillet, heat the butter and olive oil over medium high heat. Sauté apples and onions for 5 to 7 minutes, until the apples are golden. Add the ginger and sauté an additional 1 to 2 minutes. Stir in the chopped pecans, season with salt and pepper and remove from heat. Let cool slightly.
For the Pork Chops
- Using a sharp knife, slice horizontally into the fat side of the chop, almost to the bone. Wiggle your knife inside the pork chop to create a pocket big enough to hold the stuffing.
- Stuff the pork chops with the apple mixture. In a small bowl, combine the mustard and vinegar. Coat each pork chop with the mustard mixture. Season with salt and pepper. In a large, ovenproof skillet, heat olive oil over medium high heat. Sauté pork chops until brown on both sides, about 2 to 3 minutes per side. Transfer skillet to oven and oven-roast until chops are cooked through, about 10 to 15 minutes. Serve with Roasted Sweet Potatoes.
- For the baby, puree apples in a blender and serve.
Editor's Note: Look for hormone-free pork, organic dairy and organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the And Baby Makes Three Episode of Emeril Green.