Pork Chops

Apple and Goat Cheese Stuffed Pork Chops

  • 1/2 apple, peeled, cored and chopped
  • 1/4 red onion, diced
  • 1 stalk celery, diced
  • 1/4 teaspoon dried tarragon
  • 1/4 cup crumbled goat cheese
  • 3 pork chops
  • 1 tablespoon olive oil
  • salt and pepper

In a medium saucepan, combine apple, onion, celery and tarragon.  Add a pinch of salt.  Cook over medium-low heat until apples are softened, about 20-30 minutes.  Add the goat cheese and set aside.

With a sharp knife, cut a slit in one side of each pork chop to create a pocket - as big as you can without cutting through the other three sides.  Scoop the filling into each pork chop; tie with kitchen string if needed.

Preheat the oven to 350 (or cook on the grill if you prefer).  Season the meat with salt and pepper, and heat the olive oil in a skillet over medium heat.  Brown the pork chops for 2 minutes on each side.

Transfer pork chops to a foil-lined baking sheet and bake until cooked through, 10-15 minutes.

Breaded Grilled Pork Chops

  • 3 pork chops
  • salt and pepper
  • 1/4 cup flour
  • 1 egg, lightly beaten
  • 1/2 cup Italian style bread crumbs

Preheat the grill to medium high.  Season the pork chops with salt and pepper. 

Arrange a "breading station" with separate bowls for the flour, egg and bread crumbs.  Coat each pork chop with flour, then dip in the egg, and lastly coat in bread crumbs.

Grill until cooked through, 10-15 minutes.