Apple Stuffed Pork Chop

Description

Apple Stuffed Pork Chop

(Serves 6 )

6 pork chops

8 ounces each apple bread stuffing

Cider glaze

1/4 cup olive oil apple bread stuffing

2 cups toasted bread, small cubes

1/2 cup diced yellow onion

1/4 cup diced celery

1 teaspoons minced garlic

1 cup small-diced Granny Smith apples

1/2 teaspoons chopped fresh thyme

1 teaspoon fresh parsley, chopped

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups chicken broth

1/2 cup heavy cream

1/4 pound unsalted butter

Cider glaze:

2 cups apple cider

1/2 cup maple syrup

1/4 cup apple cider vinegar

Apple bread stuffing:

Cut the butter into small cubes. Heat the heavy cream with a pinch of salt and pepper in a sauce pot to a simmer. Slowly whisk the cubed butter into the simmering cream. Once incorporated, remove from heat and reserve warm. Melt butter in a saucepan and cook the minced garlic and onion and continue to cook until the onion starts to take on a translucent appearance. Add the celery and diced apple and cook for an additional 5 minutes. Remove from heat. In a mixing bowl, combine the bread, thyme, parsley, salt and pepper. Combine the cooked vegetables and apple. Mix in the chicken broth, add cream mixture. Combine and reserve.

Cider glaze:

Combine apple cider, maple syrup and apple cider vinegar in a nonreactive sauce pot. Heat and gently reduce to 1/3rds of a cup. Preheat oven to 350 degrees. Cut each pork chop horizontally from the side edge almost to the bone, creating a pocket. Stuff the apple bread stuffing into the pocket. Take strings and tie each pork chop to close the pockets. Season the chops with salt and black pepper. Gently saute them in olive oil to sear and lightly brown the meat. Place the pork chops on an aluminum foil-lined baking dish and spoon a little of the glaze over each one. Place in the oven and cook for 10 minutes. Spoon the glaze over the chops. Let the chops rest for 5 minutes before serving. Spoon any glaze left on the bottom of the roasting pan over the chops before serving.

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CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

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