Eosinophilic Esophagitis Friendly Stuffed Pork Chops
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Learn more →Ingredients
4 servings
For the pork chops
- 4 bone-in pork chops (about 1 ½ inches thick, 10–12 oz each)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil, divided
For the stuffing
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 small yellow onion, finely diced
- 2 stalks celery, finely diced
- 1 small apple, peeled and finely diced (such as granny smith or honeycrisp)
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 tsp fresh sage, finely chopped (or ½ tsp dried sage)
- ¾ cup plain breadcrumbs
- 3 tbsp chicken broth
- ¼ tsp kosher salt
- ¼ tsp black pepper
For the pan
- ½ cup chicken broth
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Make the stuffing: melt the butter in the 12-inch oven-safe skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute — watch closely so it doesn't brown. Add the apple, thyme, and sage and cook until the apple is just tender, about 3 minutes. Transfer the mixture to a mixing bowl and stir in the breadcrumbs, 3 tbsp chicken broth, 1/4 tsp salt, and 1/4 tsp pepper until the stuffing holds together when pressed. Set aside to cool slightly.
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