Stuffed Pork Chop
with Apple Pumpernickel Dressing
A Little Background
Stuffing a pork loin with or without the bone is easy.
Here I am using a bone in pork loin roast.
But you can use a boneless roast as well.
You just butterfly cut the loin, first cut is almost all the way down but leave it intact.
the next cut you go all the way down.
You can then stuff it with what ever you like.
This would be a late fall dish but a late winter stuffing in the old world.
Apples stayed nice all winter in the cellar and they often had dried pumpernickel on hand.
I fell in love with apple onion dressing very early in my chef career.
I was amazed at how wonderful this combination tasted.
Prep
Steps
Gather your ingredients together
Put the knife right next to the bone and slice down.
Now we have 6 pork chops ready to stuff
Saute the onions, celery, apples, ham, Marjoram and parsley in olive oil till tender.
Add the wine, about a 1/2 cup but as you can see I just free poured from the bottle, a little extra won’t hurt. Cook for another 3 minutes and let the mix cool a bit.
Place the vegetable mixture in a bowl and add the pumpernickel and eggs. Stir till everything is well mixed and the vegetables are coated.
Hold the knife horizontally and slice a pocket in the chop
I stuffed all the chops but froze 3 of them for another meal.
Mix the flour and seasoning on a plate then dip the chops into the flour
Heat the Skillet and brown the chops on medium to medium high heat.
This will take about 2 to 3 minutes on each side.
Remove the chops and pull out the toothpick.
For the Sauce
Mix 2 tablespoons of flour in the chicken stock, add to the pan and bring to a simmer so it can lightly thicken. Add water if necessary to make a thin glaze.
I served this on a bed of creamy cheese Wirsing (Wirsing is called Savoy Cabbage in the states)
The sauce is thin and delicate just a slightly thickened glaze.
I served this with a sweet potato or sometimes called yams
Dumplings or spaetzles are also a good choice.
Stuffed Pork Chop with Apple Pumpernickel Dressing
Ingredients
- 1 3- 4 lb Pork Roast bone in or you can use thick cut chops
Dressing
- 2 cups of dried pumpernickel cubes about 5 slices
- 1 cup diced ham Westphalian
- 1 apple 1 /4 inch dice
- 1 medium onion 1/4 inch dice
- 1-2 stalks celery for about 1 cup thin sliced celery
- 2 eggs
- 1 / 2 cup white wine sweet or dry
- 2 tablespoons cooking oil
Breading and Cooking Liquid for 2-3 chops only
- 1/2 cup flour
- 1 teaspoon your favorite seasoning salt or salt and pepper and garlic powder mix
- cooking oil to brown chops
- 1 1/2 cups chicken stock
- 1 /2 cup white wine
- 2 tablespoons flour
Instructions
- Put the knife right next to the bone and slice down.
- Now we have 6 pork chops ready to stuff
- Saute the onions, celery, apples, ham, Marjoram and parsley in olive oil till tender.
- Add the wine, about a 1/2 cup but as you can see I just free poured from the bottle, a little extra won’t hurt. Cook for another 3 minutes and let the mix cool a bit.
- Place the vegetable mixture in a bowl and add the pumpernickel and eggs. Stir till everything is well mixed and the vegetables are coated.
- Hold the knife horizontally and slice a pocket in the chop. Cut a nice big cavity into the chop without slicing through tot he edges. Keep the slit as small as possible. Stuff the chop with the dressing that has been divided into 6 equal portions.
- I used a long toothpick here. You can also cut bamboo skewers in half or use 2 regular size toothpicks
- Thread the toothpick through the opening to keep it shut. I stuffed all the chops but froze 3 of them for another meal.
- Mix the flour and seasoning on a plate then dip the chops into the flour. Heat the Skillet and brown the chops on medium to medium high heat. This will take about 2 to 3 minutes on each side.
- Then Add 1/2 cup stock and 1/2 cup wine and chicken stock and simmer for 30 minutes.
- Remove the chops and pull out the toothpick.
The Sauce
- Mix 2 tablespoons of flour in the chicken stock, add to the pan and bring to a simmer so it can lightly thicken. Add water if necessary to make a thin glaze.
Final Thoughts
This dish has endless creative ways it can be prepared.
I would love to see what you come up with.
Please let me know.
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