Pork has been on sale at River Valley Market for a few weeks now. Depending on when I’m able to get there I usually stock up on whatever is a good deal! Most of their meats are locally sourced, pasture raised, hormone and antibiotic free- so the good news is you can’t really go wrong there! Same for the butcher shop in Northampton: Sutter Meats. Everything there is top of the line, although it’s a little more expensive so I tend to just get specialty items there like marrow bones.
Anywho, the last few times we’ve eaten pork chops the recipes have been super basic: grilled, seasoned and baked, etc. So today I wanted to change things up a bit. I’ve stuffed pork chops with all sorts of things, but growing up I HAD to have applesauce with my pork so for me, pork and apples are like peanut butter and jelly. When I was thinking of other ingredients to add to the mix I quickly shuffled through the usual suspects like pears, bacon, cranberries, and decided to try out cherries! For shits and giggles I googled stuffed pork recipes and what do you know- I definitely wasn’t the first one with this idea!
- 4-6 thick cut pork chops
- 1 medium apple, cored and finely diced
- 3/4 cup red cherries, pitted and finely diced
- 1/2 cup yellow onion, diced
- 2 garlic cloves, minced
- 2 TB coconut oil
- 1/2 tsp cinnamon
- 1/4 tsp garlic powder
- 1/8 tsp ground cloves
- salt and pepper to taste
-Preheat oven to 400 degrees
-In a large skillet over medium heat, sauté the onion and garlic in 1 TB of coconut oil until translucent
-Add the apple, cherry, cinnamon, garlic powder and cloves to the skillet an cook until soft, about 6 minutes
-While stuffing is cooking cut pockets in the pork through the fatty side of the meat, be careful not to chop off a finger or cut through to the other side!
-Season the outside of the pork chops with salt and pepper then stuff them with as much yummy goodness as possible
-Place stuffed chops on a rimmed baking sheet and bake for 20 minutes