It is okay if some fall out while the chops bake.ĦArrange the remaining apples and onions in the middle of the skillet, creating a bed for the pork chops. We generously stuff the pocket with filling. Clean fingers or a spoon will do the trick.ĥFill the pocket with a slice or two of cheese and a spoonful of the apples and onions, and then secure with two toothpicks. When the apples are tender, and the onions are soft, turn off the heat.ģIn a small bowl, stir together the mustard, thyme leaves, and 1/4 teaspoon of pepper.ĤWhen the pork chops are cool enough to handle, spread the mustard mixture over them and inside the pocket. Cook them for 2 to 3 minutes until they soften a little, then stir in the apples. ![]() The center will still be raw.ĢPlace the skillet back over medium heat and toss in the onions. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly about 30 seconds.ĥWhen both sides of the pork are golden brown, transfer the chops to a plate to cool down. Cook until golden, 2 to 3 minutes.ĤFlip the chops so that the seared side is facing up. When it is hot, add the oil and place the pork chops into the pan (we will stuff them later). We use 1/4 teaspoon of salt per chop.ģHeat an oven-safe skillet over medium heat. Move the knife back and forth to create a deep pocket about 2 inches wide and deep.ĢSeason the pork with salt on all sides and inside the pockets.
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