Entrees

Stuffed Pork Chops with Green Chiles, Apples and Sage

Makes 4 servings

Stuffed Pork Chops with Green Chiles, Apples and Sage

Makes 4 servings

This sweet and savory stuffing blend is a perfect complement to grilled pork chops.

Nutritional information per serving:Calories 310 (38% from fat)
carb. 14g
pro. 32g
fat 13g
sat. fat 5g
chol. 107mg
sod. 291mg
calc. 68mg
fiber 1g

Ingredients

  • 4green chile peppers (like Anaheim or poblano), about 10 ounces
  • 2tablespoons unsalted butter
  • 1small red onion, finely chopped
  • 1small green apple, cut into small dice
  • 2garlic cloves, crushed
  • ¾teaspoon kosher salt, divided
  • ½teaspoon freshly ground black pepper, divided
  • 3tablespoons granulated sugar
  • ¼cup dry white wine
  • 2tablespoons thinly sliced sage
  • ¼cup finely shredded Cheddar
  • 4boneless pork chops, about 2 pounds, 1½ inches thick
  • 1teaspoon olive oil

Preparation

  1. 1.Preheat oven on Convection Bake at 425°F with the rack in the upper position. Place the chile peppers on the baking tray and put into oven. Roast for about 30 minutes, turning peppers halfway through cooking time. When evenly browned, place the peppers into a bowl and cover tightly with plastic wrap. Once cool, remove and discard skins and seeds and then roughly chop the peppers.
  2. 2.Put butter into a medium sauté pan set over medium heat. Once melted, add the onion, apple, garlic, ½ teaspoon of the salt and ¼ teaspoon of the pepper and sauté until softened, at least 10 minutes. Add the chopped chile peppers and stir to combine and blend the ingredients. Cook for an additional 5 minutes and stir in the sugar and white wine and cook until wine is evaporated.
  3. 3.Once all the wine is evaporated, remove from the stove and stir in the sage. Allow to cool slightly before stirring in the Cheddar.
  4. 4.Before cooking, cut a pocket into the long side of the pork chop that runs just about the full length and width of the chop without cutting through to the other side. Sprinkle the chops inside and out with remaining salt and pepper and then stuff each with about ¼ cup of the filling. Tie together with butcher's twine in two places along the pork chop.
  5. 5.Rub each chop with olive oil and place on the baking tray fitted with the broiling rack. Preheat oven on Convection Bake at 425°F with the rack in the upper position. Once oven is preheated, put tray in oven and bake for about 20 minutes.Internal temperature at pork chops should register 140˚F. Let rest 5 minutes in oven before serving.