Nickel Allergy Friendly Stuffed Pork Chops

Total time1 hr

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Stuffed Pork Chops

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the stuffing

2 tbsp unsalted butter
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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