Stuffed Pork Chops with Apple and Fig Stuffing and a Creamy Cider Sauce

stuffed pork chops

Stuffed pork chops turn traditional pork chops into something very special, especially when they’re filled with apples and dried figs. This combination was made for each other with hints of fresh sage tucked into the filling along with a creamy cider sauce, this recipe has FALL written all over it!cider sauce

The sauce is dreamy mix of apple cider, broth, Dijon mustard and mascarpone cheese, when all those flavors come together, along with the fig and apple it  intensifies the taste of the stuffed pork chops in all it’s glory.

stuffed pork chops

The quality of your pork has a lot to do with this dish as well, I use a heritage breed of pork, thick cut and bone in, it really does make a big difference, it’s so juicy and never dries out. For the stuffed pork chops you’ll want at least 1 1/2 inch thickness so as to make a nice pocket for all the stuffing.

Most butchers will be happy to cut the pocket in for you if you ask, but it’s also very simple to do yourself.

This meal is elegant enough to serve for a special dinner and easy enough to make during the week.

fall veggies

I like to serve a nice platter of roasted veggies on the side with the pork chops, here I used cauliflower, shaved brussels sprouts, baby rainbow carrots and some delicata squash which by the way can be done way ahead of time, even the day before.

Take your pork chops to the next level with this perfect fall meal, I promise it will become a family favorite.

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Stuffed Pork Chops with Apple and Fig Stuffing and a Creamy Cider Sauce
 
Author:
Ingredients
  • 2 bone in, thick cut good quality pork chops about 1½ inch thick with pocket cut in for stuffing
  • 1 apple, skin on chopped
  • 4 dried figs, chopped
  • 2 dried figs sliced to place into cider sauce
  • 1 small stalk celery, sliced
  • ½ onion, chopped
  • small handful mushrooms, chopped (optional)
  • 3 fresh sage leaves, chopped with extra for garnish
  • 1 garlic clove, chopped
  • ½ to ¾ cup breadcrumbs
  • salt and pepper to taste
  • CIDER SAUCE
  • ¼ cup apple cider
  • ¼ cup chicken broth
  • 2 tablespoons, smooth Dijon
  • 2 tablespoons, mascarpone cheese
Instructions
  1. To prepare the pork chops, either have your butcher make the pocket or you can easily do it yourself by slicing each chop from the fat side almost to the bone with a sharp knife, make it wide enough so you can place alot of stuffing inside. salt and pepper both sides of chop and inside pocket.
  2. In a small saute pan with a knob of butter cook the celery, garlic and onion until soft as well as the mushrooms if using them.
  3. Add to the pan the sage, figs and apples, toss, then add the breadcrumbs, if it looks dry add a teeny bit of broth to moisten.
  4. Stuff your chops with the mixture and secure it closed with a regular wooden skewer ( you can see mine in the photo). You might have extra stuffing depending on how big your chops and pockets are.
  5. Heat oven to 375
  6. In a heavy bottom cast iron skillet drizzled with olive oil, or any pan that is oven proof ed, brown your pork chops until crusty and golden on one side then gently flip them over crusty side up, place a few sage leaves on top of each and put the whole pan into the oven.
  7. Cooking times will vary according to ovens but the internal temp should read near 145.
  8. Remove pan from oven, onto stove top and place pork chops on a plate loosely covered with foil.
  9. Then with a whisk deglaze bits with broth, cider on low temp, then whisk in Dijon until incorporated then lastly the mascarpone, whisking until the sauce is nice and creamy.
  10. Turn off the heat, add in the sliced figs to the sauce and return the chops into the pan, spooning a little cider sauce on top of them.
  11. Serve immediately with a side of your choice!

 

 

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Fall Veggie and Ricotta Galette

fall veggie galette I love the rustic and free form look of a galette, it doesn’t have to be perfectly round or symmetrical, it’s stress free to make, and it always comes out looking pretty.

fall veggie galette There’s a colorful and flavorful mix of fall veggies inside this galette, it has a combo of cauliflower, butternut squash, onion and kale, this just may become one of your favorite fall dinners!

The roasted veggies get folded into a ricotta and parmesan mixture then baked together in perfect harmony.

fall veggie galette But can we talk about the crust now? It’s homemade, don’t use store bought please! If you have a food processor this will only take you five minutes to make, the crust is what makes this whole galette so amazing.

The hidden secret is polenta in the crust, you can also use a fine ground cornmeal as well and because of this polenta addition, it becomes a very sturdy, crunchy yet still very flaky crust, plus it holds and seals in the filling perfectly.

fall veggie galette

Feel free to play around with this recipe using different veggies of your choice, but don’t play around with the dough, trust me!

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5.0 from 2 reviews
Fall Veggie and Ricotta Galette
 
Author:
Ingredients
  • DOUGH (ADAPTED FROM EATING WELL)
  • 1 cup of all purpose flour, I use unbleached
  • ½ cup of polenta or fine yellow cornmeal
  • ½ teaspoon, salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • ¼ to ⅓ cup of ice water
  • a pinch of black pepper
  • FILLING
  • 1 cup or so each of pre-roasted cauliflower and butternut squash, or other veggies of your choice
  • ¼ red onion, diced
  • a handful of curly kale
  • 1 garlic clove, finely minced
  • a pinch of thyme
  • RICOTTA MIXTURE
  • 1 cup of ricotta, drained of moisture
  • 2 eggs beaten, one for the filling and another for brushing dough
  • ½ cup of grated parmesan or romano cheese
  • salt and pepper to taste
Instructions
  1. Prepare your dough in a food processor by pulsing the flour, polenta salt and pepper together. Add the butter and process until combined. then while it's running add the ice water down the tube a little at a time until the dough starts to come together into a ball. Wrap in plastic and refrigerate for half an hour.
  2. Preheat oven to 400F
  3. For the filling, drizzle olive oil into a skillet add the onion and garlic and cook til it starts to soften an lightly brown, meanwhile toss in the chopped kale and saute til it starts to limp. Take the pan off the heat and let it cool down.
  4. In a bowl add ricotta, egg, grated cheese, thyme and salt and pepper to taste, mix til incorporated, then fold in the roasted veggies and the onion, garlic and kale saute.
  5. Remove the dough from the fridge, let it sit for 10 minutes at room temp then on a sheet of parchment roll it out to about 14 inches in diameter, don't worry if it's not perfect, just take your time. Place it onto a rimmed baking sheet.
  6. Spread the ricotta and veggie mixture onto the dough leaving a 2 inch border all around. Fold the edges up and pleat where needed to seal in good.
  7. Brush the crust with the remaining beaten egg, you won't use all of it.
  8. Sprinkle crust with grated cheese and ground pepper.
  9. Drizzle the top with olive oil.
  10. Bake for 35 to 40 minutes or until crust is deep golden brown and ricotta is set.

 

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