Pork chops stuffed with bread and apples
Thick boneless chops filled with bread, apple and sage, floured and seared before covered baking in stock.
Active time40 min
Cooking1 h 15 min
Total2 hResting : 15 min
Add to my week
Loading your week…
Ingredients
- 40 g celery stalk
- 0.5 g ground coriander
- 40 g onions
- 150 g apples
- 35 g unsalted butter
- 800 g thick raw boneless pork chops
- 180 ml ready-to-use chicken stock
- 30 g plain wheat flour
- 10 ml sunflower oil
- ≈ ¼ tsp ground black pepper
- 1 g dried sage
- 4 g fine salt
- 60 g day-old wholemeal bread
Preparation
Peel the onion. Trim and wash the celery. Peel and core the apples. Chop onion and celery and dice bread and apples small. Soften onion and celery in 30 g butter for about 5 min. Off the heat, mix with bread, apples, all sage and coriander and 30 ml stock. Cool for 10 min. Keep the remaining 150 ml stock for the dish.
40 g celery stalk0.5 g ground coriander40 g onions150 g apples35 g unsalted butter180 ml ready-to-use chicken stock1 g dried sage60 g day-old wholemeal bread- knife
- board
- frying pan
- spoon
- bowl
Preheat the oven to 180 °C conventional heat. Cut a side pocket into chops about 3 cm thick without cutting through. Divide filling without packing tightly, secure with toothpicks and keep any excess for the dish. Mix all flour with salt and pepper, coat chops and shake off excess. Discard leftover flour after raw contact. Heat the remaining 5 g butter with 5 ml oil in a large frying pan and brown for about 4 min per side, in batches if needed.
800 g thick raw boneless pork chops30 g plain wheat flour10 ml sunflower oil≈ ¼ tsp ground black pepper4 g fine salt- oven
- knife
- board
- toothpicks
- dish
- large frying pan
- tongs
Grease a baking dish with the remaining 5 ml oil. Add chops, all excess filling and all pan juices, pour in the reserved stock and cover. Bake for about 60 min. Begin checking after 45 min and remove once the meat and especially the filling centre reach 75 °C for 30 s, extending if needed according to thickness. Rest for 5 min, remove every toothpick and divide sliced meat, all filling and juices.
- lidded dish or foil
- oven
- probe thermometer
- oven mitts
- knife
Allergens
- Celery
- Gluten
- Milk
Composition to check for: Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration