Stefanie Paganini shared a pork chop recipe perfect for this time of year. Stefanie is a culinary instructor at the Loretta Paganini School of Cooking in Chesterland. Click here to learn more about LPSC and the different cooking classes Stefanie teaches.
Chestnut & Apple Stuffed Pork Chops
3 Tablespoons Olive oil
3 Tablespoons Butter
¼ cup minced shallots
1 teaspoon dried sage
8 or 10 thick cut Pork Chops – 2 inches thick
¼ cup chicken stock
1 Tablespoons white wine
Heat oven to 350°.
Cut a pocket into the meaty side of each chop, cutting to the bone. Stuff pork chops with stuffing. In a large oven-safe sauté pan over medium-high heat, or over a medium heat grill heat the olive oil and butter. Sear the chops, carefully turning to brown both sides. Place chops in a baking dish along with shallots and if there is any leftover stuffing, spoon into the pan. Add chicken stock and white wine to the dish. Cover the baking dish with lid or foil and transfer to the oven. Bake for 30-40 minutes, until pork chops are cooked through to an internal temperature of the stuffing to 145 degrees F.
2 tablespoons extra-virgin olive oil
1 cup celery, finely chopped
½ cup carrots, finely chopped
1 medium onion, finely chopped
1 clove garlic, minced
2 granny smith apples, peeled, cored, quartered and diced
4 cups Italian country bread, crusts removed, bread cut into 1-inch cubes
1 1/2 teaspoons dried Herbs de Provence
1 cups peeled roasted chestnuts, chopped
1 cup chicken stock
½ cup heavy cream
Salt & Freshly ground pepper
To make stuffing:
Heat oil in a sauté pan. Sauté celery, carrots, and onion until onions are transparent. Add apples and garlic and cook until garlic is lightly brown. Remove from pan and place in a large mixing bowl to cool. Once cooled, add remaining ingredients and toss together to fully saturate bread with liquids and mixture.
Homemade Apple Ginger Sauce
10 medium red sweet apples (Macintosh, Roma, Gala)
1 cup water
1/2 cup sugar
1 Tbsp. lemon juice
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. ground ginger
Wash, quarter, peel, and core apples. Place them in a large cooking pot, and add the water.
Over medium heat, cook the apples until they are nearly soft. Add the sugar, lemon juice and cinnamon. Put contents in a food processor or blender, return to pan.
On a low heat, stirring often, continue to cook apples under mixture reduces in size to apple sauce consistency and turns a very light golden brown. Add more cinnamon and nutmeg to taste.
Can be re-blended for more smoothness.