Emeril's Apple Stuffed Pork Chops



1 tablespoon butter
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

  1. 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

  1. 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.
  2. 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.
  3. 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.

  4. Learn more about sustainable food choices with our Eat Green Guide.

  5. This recipe was featured in the And Baby Makes Three Episode of Emeril Green.

This recipe appears in: Pork
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