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Sweet Potato and Apple Stuffed Pork Chops with Balsamic Orange Glaze

Author: Jennifer Locklin


  • 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


  • 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.
  • Using the same saute pan, over medium-high heat, add 1 tablespoon butter and 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 apples, thyme, and fresh cracked salt and pepper. Saute for about 1 minute.
  • 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.