Tonight’s dinner was pork-chops stuffed with apples and cheese.
I loved them. The husband wasn’t fond of the apples so I probably won’t make them just for the two of us again. They went well with the stuffing and probably would be good with a mild potato dish. Recipe serves 2.
Apple Stuffed Pork-Chops
4 pork loin chops
1 cup chopped apples (I used gala, granny smith may work better)
1 cup shredded sharp cheddar cheese
1/8 tsp coriander
1/8 tsp ground ginger
1/2 tsp black pepper
1/8 tsp ground thyme
1 Tbs vegetable oil
Pound the pork chops thin between two pieces of plastic wrap. Lightly salt on one side.
Mix all of the spices and sprinkle over the pork chops on the same side as the salt. Don’t over season, the coriander has a mildly overpowering tendency.
Mix the cheese and chopped apples together and divide between the meat. Put the filling near the middle of the chop where it will roll up easily. Roll each chop and use a toothpick or a trimmed skewer to hold closed.
Heat the oil in a pan and when it scatters water, turn it down to medium heat and add chops. Brown them evenly on as many sides as you can. Everything should be cooked through in 8-12 minutes. Serve them as hot as you can.