Pork Chops with Butternut Squash and Apple Stuffing
This hearty dish showcases winter produce at its seasonal best. Double-cut pork chops are filled with a savory stuffing that includes butternut squash, celery and Granny Smith apples. When roasting the chops, be sure the stuffing reaches 160°F (test with an instant-read thermometer). Serve with roasted potatoes and Swiss chard (see related recipes at left).
- 1 1/2 cups peeled and diced butternut squash (1/4-inch dice)
- 1 cup diced celery (1/4-inch dice)
- 1 cup diced Granny Smith apple (1/4-inch dice)
- 6 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 1 large shallot, finely diced
- 1 1/2 tsp. minced garlic
- 2 tsp. chopped fresh thyme
- 1 1/4 cups toasted bread crumbs
- 4 double-cut bone-in pork loin chops, each about 12 oz. and 1 1/2 inches thick
- 1 yellow onion, cut into 1/2-inch dice
- 1 Granny Smith apple, peeled, cored and cut into 1/2-inch dice
- 1 Tbs. all-purpose flour
- 2 Tbs. chicken demi-glace
- 1 1/2 cups water
- 3 tsp. chicken stock concentrate
- 1 Tbs. apple cider vinegar
Preheat an oven to 400°F.
In a large bowl, stir together the butternut squash, celery, apple and 2 Tbs. of the olive oil, and season with salt and pepper. Set aside.
In a large braising pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the shallot and cook, stirring, until softened, about 1 minute. Add the garlic and thyme and cook, stirring frequently, about 10 seconds. Add the squash mixture and cook until just softened, about 7 minutes. Season with salt and pepper. Remove from the heat and let cool. Stir in the bread crumbs.
Season the pork chops on both sides with salt and pepper. Insert a sharp knife into the side of the chop opposite from the bone, making a long slit along the curve all the way to the bone. Wiggle the knife to form a large pocket. Repeat with the remaining chops. Stuff each chop with 1/2 cup stuffing, packing it into the pocket with your fingers.
Insert a rack into a GreenPan nonstick cast-iron grill pan and set the pan over medium-high heat. Brush the pan and the rack with 1 Tbs. of the olive oil. Working in 2 batches, brown the chops, turning once, 3 to 4 minutes per side. Return all the chops to the pan and transfer to the oven. Roast until an instant-read thermometer inserted into the stuffing registers 160°F, about 20 minutes. Lift out the chops on the rack and transfer to a platter. Cover loosely with aluminum foil and let rest for 5 minutes. Strain any pan juices into a small bowl; set aside.
In a small saucepan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the onion and apple and cook, stirring, until softened, 7 to 8 minutes. Add the flour and cook, stirring, 1 to 2 minutes. Add the demi-glace, water, stock concentrate and reserved pan juices and bring to a simmer. Cook until the sauce begins to thicken, 2 to 3 minutes, then stir in the vinegar. Using an immersion blender, puree the sauce until smooth. Place the pork chops on individual plates and drizzle with the sauce. Serve immediately. Serves 4.