Apple Stuffed Pork Chops

A few years ago I started cooking with Red Bliss Potatoes… and I never looked back. They are by far the best potatoes in God’s creation, for one reason- you don’t need to peel them! Also, they are hearty enough to stand up to an all-purpose potato, they come in a variety of different sizes, and they add beautiful color to a dish. I use them for all my potato dishes and almost always leave the skins on… Garlic Mashed Potatoes, Twice Baked Potatoes, French Fried Potatoes, Potato Salad, Oven Roasted Potatoes, Scalloped Potatoes, Potato Skins, Potato Soup…. Now I’m starting to sound like the Idaho version of Forrest Gump!! But anyway, give them a try. These here, are thee easiest Mashed Potatoes. They go great alongside Apple Stuffed Pork Chops.

4- 1 inch thick boneless pork chops
1 apple, cored and diced
1/2 small red onion, diced
1/4 c. raisins
1 T. fresh rosemary, chopped
2 1/2 T. brown sugar

Butterfly the pork chops by cutting each horizontally, almost in half. Use a meat mallet and pound out the chops as thin as possible without tearing meat. Season with salt and pepper. In a bowl, combine apple, onion, raisins, rosemary, 2 tbsp of the brown sugar, salt and pepper. Scoop 1/4 of this mixture into each of the 4 pork chops. Use toothpicks to seal the edges. Sprinkle the remaining 1/2 tbsp of brown sugar onto the top of chops. Bake at 350 until pork is just cooked through, about 20 minutes. Remove toothpicks before serving.



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