Autumn Stuffed Pork Chops
Doug Roese / Lakewinds Natural Foods
Stuffed with apples and leeks and glazed with orange sauce, this will dress up a cool autumn night's supper table!
yield: 4 chops
Ingredients
4 large, boneless pork chops
2 cups tart baking apples, sm. dice
2/3 cup fennel root, sm. dice
1 cup leeks, sm. dice
zest of 1 orange
1/4 teaspoon salt
pinch pepper
1 tablespoon olive oil
1/4 teaspoon thyme, crushed
juice of 1 orange
1 tablespoon brown sugar
tiny pinch pepper
dash crushed thyme
1/3 teaspoon balsamic vinegar
1 teaspoon tamari
butter or olive oil for sauté
Instructions
Preheat oven to 425°F
1. In bowl, mix diced apples, fennel, leeks with salt, pepper, minced zest, thyme and olive oil. Place on baking sheet and roast in oven until starting to brown; about 20 minutes.
2. With sharp knife, cut a large pocket into the side of the chop, and stuff with 3 tablespoons of the cooked apple mix. Push flat to seal.
3. In a little butter and olive oil, sauté the chops on both sides until done, adding a little salt and pepper as you do.
4. Pour out grease from pan, and then over high heat, deglaze with the orange juice, scraping bottom of pan clean.
5. Add sugar, tamari, balsamic, pepper and thyme and boil until syrupy.
6. Spoon over chops and serve.