The weather here in Central Texas hasn't quite decided what it's gonna do…today it was 104! Ridiculous. But they weatherman says we're due for a “cool front” by the middle of this week (meaning high of 94 or something). I will say that there's a huge difference between 104 and 94…it actually does feel pretty “cool” in comparison.
Anyway, I think I'm done with my rant. Whether or not the weather has decided to cool off, I've decided to accept that it's fall and get into some fall cooking. I love this time of year. Hearty foods like soups and stews are in season and there's plenty of goodies to be stuffed, both savory and sweet!
These pork chops take a little extra time with a few extra steps, but they are simple and well worth it! They're actually really very easy and look impressive. They'd be great for a fall dinner party!
Start with thick bone-in pork chops. Rinse with cool water and pat dry with a clean paper towel.
Using a sharp boning knife, make a deep cut into the center of each chop, creating a pocket.
Season well, inside and out.
Place in a preheated saute pan with some olive oil and brown on both sides. Repeat with all chops. Set aside on a baking sheet.
Using the same saute pan, over medium-high heat, add onions and saute. (If there is a lot of blackened bits left from the meat, scrape out and discard, but keep golden browned bits.)
Add 1 tablespoon sugar to the onions and continue sauteing until they reach a caramel/golden brown color.
Remove onion to a bowl and set aside. Add sweet potato to pan and saute for 2 minutes.
Add orange juice to deglaze the pan. Saute for about 2 to 3 minutes over medium-high heat to reduce liquid. (You can substitute apple juice & apple jelly, if you prefer.) Stir in sauteed onions. Pour off into a bowl and allow to cool to the point where you can handle it with your fingers.
Generously stuff the chops, pressing mixture firmly into the center pocket.
Meanwhile, combine all of the glaze ingredients into a sauce pot and place over medium heat and reduce until slightly thickened, just enough to lightly coat the back of a spoon.
Brush chops with glaze and place in preheated oven. Bake for a total of about 15 to 20 minutes, basting with glaze periodically.
Allow chops to cool on the pan, tented with foil for 10 minutes before serving. Drizzle with remaining glaze, if desired.
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Ingredients
- 3 pounds thick bone-in pork chops 6--8 ounce chops
- 1 tablespoon season salt used: Jane’s Crazy Mixed Up Salt
- 2 tablespoons olive oil
- 2 sweet potatoes peeled & medium dice
- 2 Granny Smith apples peeled & medium dice
- 1 tablespoon butter
- 1 large onion peeled, halved & sliced thin
- 1 tablespoon sugar
- ½ cup orange juice
- 1 tablespoon fresh thyme leaves minced
- Glaze
- ½ cup balsamic vinegar
- 1 cup orange juice
- ½ cup orange marmalade
- 1 tablespoon fresh ginger minced
- S&P to taste
Instructions
- Start with thick bone-in pork chops. Rinse with cool water and pat dry with a clean paper towel.
- Using a sharp boning knife, make a deep cut into the center of each chop, creating a pocket.
- Season well, inside and out.
- Place in a preheated saute pan with 2 tablespoons olive oil and brown on both sides. Repeat with all chops. Set aside on a baking sheet.
- Remove onion to a bowl and set aside. Add sweet potato to pan and saute for 2 minutes.
- Add orange juice to deglaze the pan. Saute for about 2 to 3 minutes over medium-high heat to reduce liquid. Stir in sauteed onions. Pour off into a bowl and allow to cool to the point where you can handle it with your fingers.
- Generously stuff the chops, pressing mixture firmly into the center pocket.
- Meanwhile, combine all of the glaze ingredients into a sauce pot and place over medium heat and reduce until slightly thickened, just enough to lightly coat the back of a spoon.
- Brush chops with glaze and place in preheated oven. Bake for a total of about 15 to 20 minutes, basting with glaze periodically.
- Allow chops to cool on the pan, tented with foil for 10 minutes before serving. Drizzle with remaining glaze, if desired.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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