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Apple Ginger Stuffed Pork Chops

November 21, 2011

Fall brings apples to the table so that means it brings pork to my table as well.  But this year I added a new stuffing for some “very thick pork chops” when I bought some “Apple Ginger Jam” from Renee at ( a great jam maker from Miami).  We all pair some lovely apples with our pork selections but this jam added an additional layer of flavor in the stuffing and the gravy as well.  I’ll be making a stuffed pork loin with these fabulous flavors soon.

Apple Ginger Stuffed Pork Chops


  • 1  1/2  C. Apple Ginger Stuffing (recipe below)
  • 4 Pork Loin Chops or Rib Chops (at least 1 1/2″ thick) (make pocket for stuffing)
  • 4 T. Butter
  • 3 T. Oil
  • 1 C. Broth
  • 3 T. Flour
  • 2 T. Heavy Cream (more or less)
  • Fresh Parsley (chopped and for garnish)

For the Stuffing

  • 4 T. Butter
  • 1 Medium Onion (chopped)
  • 1 Rib Celery (finely cut)
  • 2 t. Garlic (minced)
  • 1 C. Apple (chopped)
  • 1 T. Fresh Ginger (grated)
  • 1 t. Thyme
  • 3 T. Apple Ginger Jam
  • 1 1/4 C. Breadcrumbs
  • 1/4 C. Fresh Parsley (chopped)
  • 1 t. Salt
  • 1 t. Freshly Ground Pepper


For the Stuffing (make this first)

  1. Saute the onion in butter, add the celery, garlic, thyme, ginger and apples ; saute about 3-4 minutes, then add the breadcrumbs, parsley and jam
  2. Blend thoroughly; this mixture will be fairly dry
  3. Fill the cavities of the pork chops and secure the openings with skewers or toothpicks

For the Pork Chops

  1. Heat the butter and oil in a heavy pan and brown the chops on both sides
  2. Add a little boiling water to cover the bottom of the pan; cover tightly; simmer on stove top about 35-35 minutes
  3. Or/place in a 350 degree oven for the same amount of time
  4. Turn the chops once during the cooking time; they should be tender but not dry
  5. When ready transfer to a hot platter and spoon off excess fat from the pan
  6. Add 3 T. flour; blend well with the pan juices and let cook down for a few minutes; add broth 3 T. Apple Ginger Jam and stir until it thickens (optional-strain if you do not want the pieces of the stufffing in the gravy)
  7. Add the heavy cream and correct the seasoning; spoon a little over the chops and serve immediately and garnish

(Served here with Peas and Shallots)

(Serves 4)

Recipe adapted from “James Beard’s American Cookery” by James Beard

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