Caramel-Apple Nut Stuffed Pork Chops

Caramel-Apple Nut Stuffed Pork Chops – Mason Termaat

Yield: 4 servings

Thick cut pork chops-(about 8oz.) 4
Celery small dice- 4 ribs
Onion small dice- 1 large or 2 small onion
Whole butter- 8T
Fresh bread crumbs- 2-3 slices of bread (cubed ½ inch)
Becky’s carmel-1 jar divided ¾ and ¼
Crushed pecans- 1 ½ 2oz. bags
Apples small dice- 2 pink ladies or any preferred choice typically used for baking

 

  1. Cut pocket in chops
  2. Sautee celery, onion, apples, in 2T butter until onions are translucent and apples are slightly soft add in ¾ jar of caramel heat and stir in to combine. Remove from heat keep pan to the side.
  3. Place bread crumbs in a stainless steel bowl combine caramel apple mixture with breadcrumbs if dry add a tablespoon of butter
  4. Stuff mixture into chop. Toothpick to seal the pocket if necessary.
  5. Heat 2T butter in pan used for sautéing the vegetables season chops with salt and pepper place in heated pan brown well on each side. Remove from heat
  6. Place chops on prepared baking sheet pockets facing each other to prevent seepage brush chops with butter and place in 325 oven cook until tender, approximately 45 min. set aside keep hot.
  7. In a separate smaller pan heat 1T butter toss in crushed nuts with ¼ jar of caramel heat till nuts are coated and sauce is slightly thin. Remove from heat, pour over chops and garnish with a fanned apple and parsley.