Stuffed Pork Chops with Apples
and blue cheese / green beans in pan sauce
- Apples, preferably a tart variety like Granny Smith - 1/2, chopped
- Chives - 1 tsp, chopped
- Cheese, blue (sub gruyere or feta) - 3 oz, crumbled
- Pork chops, boneless - 4
- Flour - 3 Tbsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/4 cup
- Shallots - 2 cloves, diced
- Green beans, fresh or frozen - 1 lb, trimmed and chopped into 2” / 5cm pieces
- Butter - 2 Tbsp
- Wine, white (sub stock) - 1/4 cup
- Pecan halves - 1/2 cup
- Lemon juice - 1 tsp
- Shallots / Green beans - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Stuff pork chops - Chop apples (no need to peel them) and chives. Combine apples, blue cheese and chives. Place chops on one side and cut a slit in the other side to create pocket for the filling. Stuff the slit with filling. Combine flour, salt and pepper and use your hands to rub it on the outside of the chops. (Can be done 1 day ahead)
- Heat oven to 425F / 218C.
- Heat an oven-safe skillet over medium-high heat. Add oil and then sear pork chops on both sides until deep golden brown, ~3 minutes per side. (Note: If some filling spills out when you flip the chops, use a spoon to gently push it back in.)
- Add stock to pan, cover loosely with foil and bake in the oven for 10 to 12 minutes (depending on the thickness of the chops), until pork is firm to the the touch (internal temperature of 145F / 62C degrees).
- Place cooked pork on a cutting board and cover with foil to keep warm. Let pork rest for 5 minutes. Return skillet to stovetop.
- While pork rests, heat skillet over medium-high heat. Add shallots and butter and saute until shallots begin to soften. Add wine and bring to a simmer.
- Add green beans and pecans to simmering wine and saute to combine. Cover pan and simmer until green beans are tender 5 to 6 minutes. (Note: If using frozen beans, do not cover pan. Simmer beans, uncovered, until wine reduces by half, about 2 minutes.)
- Season green beans with lemon juice and some salt and pepper.
- Slice pork and serve with green beans on the side. Enjoy!
Felt really fancy and it wasn’t too much work since I didn’t stuff the pork chops (they were too thin) - just seared them and put the apple/blue cheese topping on top before sticking them in the oven. The topping is DOPE, and I don’t normally like blue cheese. I don’t normally like green beans either, but the shallots and lemon juice added so much great flavor they were quite enjoyable!0 Helpful
Excellent. The mix of flavors from the blue cheese, apples and pork was very nice. Next time, I will make the apple/cheese stuffing mixture ahead of time and let it come to room temperature before baking. The green bean recipe was so simple, and so good. I will use this as a vegetable side dish with other mains.0 Helpful
Good! Served with baked potato's0 Helpful
The flavors of the pork/apple/cheese were tasty and the pecans were surprisingly good with the green beans, but overall the meal was underwhelming. It was hard to avoid overcooking the pork in the oven after browning. I took it out early, but it was already too late.0 Helpful
This was delicious! I subbed the green part of a green onion for the chives and used white wine and fresh green beans (took a little longer for the beans than the recipe said), and it turned out great.0 Helpful
I brined the pork for 30 minutes and it came out deliciously tender. Didn't bother to stuff the chops, just seared both sides then added apples and cheese on top! Yum!0 Helpful