Apple Stuffed Pork Chops with Herbs

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 4 bone-in pork chops, 1-inch thick
• 1 large Honeycrisp apple
• 1 shallot
• 8 fresh sage leaves
• 2 tsp leaves fresh thyme
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1 tbsp apple cider vinegar
• 2 cups baby spinach

Instructions

1. 1Pat the pork chops dry and use a sharp knife to cut a deep horizontal pocket in each chop from the side opposite the bone, being careful not to slice through. Season the outside and inside of each pocket generously with salt and pepper.
2. 2Core and finely dice the apple, leaving the skin on for texture and color. Mince the shallot and chop half the sage leaves; combine apple, shallot, chopped sage, thyme, and Dijon in a small bowl to form a loose stuffing.
3. 3Stuff each pork chop pocket firmly with the apple-herb mixture, packing it in so it stays put during cooking. Secure the openings with toothpicks if needed.
4. 4Heat a large oven-safe skillet over medium-high heat and add the olive oil. Sear the stuffed chops 3 to 4 minutes per side until a deep golden crust forms; the apples inside will start releasing aroma.
5. 5Add the butter and remaining whole sage leaves to the skillet; baste the chops with the foaming butter for 1 minute. Transfer the skillet to a 400°F oven and roast 8 to 10 minutes until the pork reaches 145°F in the thickest part.
6. 6Remove the skillet, tent loosely with foil, and rest the chops 5 minutes so juices redistribute and the apple filling finishes steaming.
7. 7While resting, wilt the baby spinach in the same skillet over medium heat with a splash of apple cider vinegar, scraping up the fond. Season lightly.
8. 8Plate each chop over a bed of the quick-wilted spinach, spoon pan juices and any escaped apple bits over the top, and serve immediately while the contrast of crisp sear and soft sweet apple is hottest.