Apple, Cheddar cheese, and dried cranberries give this pork chop stuffing its sweet and salty personality.
Total Time: 44 min
Prep Time: 20 min
Cook Time: 24 min
2 Tablespoon(s) unsalted butter (divided use)
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped dried cranberries
1 Tablespoon chopped fresh sage leaves
1 1/2 teaspoons garlic paste
1 Granny Smith apple
1 teaspoon kosher salt (divided use)
3/4 cup (14-ounce) shredded sharp Cheddar cheese
6 (5-ounce) boneless center-cut loin pork chops (1 inch thick)
Freshly ground black pepper, to taste
Flour, for dusting
1/2 cup chicken broth
1 1/2 cups apple juice
2 Tablespoons Dijon mustard with honey
Melt 1 Tablespoon of the butter in a large, nonstick skillet over medium heat; add onion, celery, cranberries, sage, and garlic; sauté 4 minutes.
Add apple and 1/4 teaspoon of the salt; cook 4 minutes.
Cool mixture; stir in cheese.
Remove mixture to a bowl.
Wipe skillet clean.
With a sharp knife held parallel to a cutting board, cut a pocket in each pork chop, leaving three sides intact.
Stuff each chop with apple-cranberry mixture; skewer pockets closed with toothpicks.
Season chops with the remaining 3/4 teaspoon salt and sprinkle with pepper; dust chops in flour.
Melt the remaining 1 Tablespoon butter in skillet and heat over medium heat.
Add chops; cook 8 minutes, turning once, or until just cooked through.
Pour broth around chops; continue to cook 4 minutes, turning chops, or until cooked through.
Remove chops to a platter; cover loosely with foil.
Add apple juice to liquid in skillet; whisk in mustard.
Bring to a boil; cook until sauce is reduced by half.
Strain sauce through a fine-mesh sieve.
Remove toothpicks from pork; pour sauce over chops.