Nina says: “Pork chops in any way are good, right! My family loves pork and we eat it often, so whenever I see or hear something new I can do with pork chops, I am all eyes and ears. I think I have mentioned it before, but my favourite cut of pork is the pork neck chops. They are moist, juicy and even on the grill, they are never dry.
When I browsed through Colonel Harland Sanders’ autobiography and saw this recipe for Apple-Stuffed Pork Chops, I was determined to try. Pork loin chops are often dry, but with the stuffing, the chops should be deliciously moist and tender. The aroma in the kitchen whilst the pork was roasting was just heavenly and serving this homey, belly-warming pan of food, made me feel all warm and fuzzy inside.
I made one mistake though; because my chops were really thick, I decided to dry roast them, because I did not want them soggy, I wanted that roast pork flavour. My chops were dry on the outside, so next time I will stick to the Colonel’s idea of roasting it in a little water and apple juice. Lesson learned!”
Colonel Harland Sanders Apple-Stuffed Pork Chops
2 t butter
2 T diced onion
2 crisp apples – washed, cored and chopped 1 cup fresh bread crumbs
2 t chopped sage
Unsweetened apple juice
1 T vegetable oil
4 (30mm) pork loin chops
30 g flour
salt and pepper
Melt butter in a skillet over medium heat. When the butter begins to sizzle, add the onion and 200ml of the apple and cook until softened, about 3 minutes. Remove from the heat. Combine the breadcrumbs with the sage and stir it into the onion and apple mixture. Add a little apple juice to keep it moist, but not wet. Spoon into a mixing bowl and keep one side.
Remove the pork rind from the chops and keep aside. Create pockets in the fatty side of the chops with a sharp pointed knife. Be sure not to cut all the way through. Open the pockets, season with salt and pepper and stuff with the stuffing. Tie each pork chop with some butchers twine.
Combine salt, pepper and flour in a shallow mixing bowl and dredge the pork chops in the flour. Shake off all excess flour. Heat some vegetable oil in the skillet and brown the pork shops, about 3 minutes each side. If your skillet is big enough to take all 4 chops, keep the chops in the skillet, otherwise transfer it to a baking dish. Add the remaining chopped apple, 125 ml water as well as some apple juice, cover the pan with foil and bake the chops for about 30 minutes. Remove the foil and bake for another 30 minutes.
Serve with creamy mashed potatoes.
Michael’s wine recommendation – CLICK HERE
Nina Timm has become a popular household name in South Africa and apart from her passion for cooking, her heart is with people. In 2012 she received the Blogger of the Year Award from Eat In Magazine and has not looked back since. She understands what her readers want. She and her family live an unpretentious lifestyle with love in abundance and a deep-rooted belief in God. With her warm and heartfelt nature she has become a loyal and trusted radio personality to RSG listeners, where she has a weekly show every Thursday Morning just after 9, featuring her own recipes and those of other South African Food Bloggers.
Visit Nina’s website – click here.