Sage and apples stuffed pork chops make for a luxurious weeknight meal. Creamy mash and a sweet pan sauce bring this dish together for a hearty and nostalgic pork dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Pork Chops, boneless
Chicken Broth Concentrate
Whole Grain Mustard(ContainsMustard)
Before starting, preheat the oven to 425°F.Wash and dry all produce. Peel and slice shallot. Finely chop the sage. Peel, core, then cut the apple into 1/4-inch cubes. Stir together the apricot jam and 1 tbsp water (dbl for 4ppl) in a small bowl. Set aside.
Add raisins, mustard, half the sage (use all for 4ppl) and half the apple to a medium bowl. Toss to coat. Pat the pork dry with paper towel. Carefully slice into centre of each pork chop, parallel to cutting board, leaving 1-inch intact on the other end. Open up each pork chop like a book and season with salt and pepper. Divide apple stuffing filling between each pork chop, then fold closed.
Add pork to a parchment-lined baking sheet, then brush with the jam mixture. Roast stuffed pork chops in the middle of the oven, until cooked through and stuffing is golden-brown, 24-25 min.**
While pork roasts, peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.
While potatoes boil, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shallots and remaining apples. Cook, stirring often, until golden-brown, 3-4 min. Sprinkle flour over top. Stir until coated, 1 min. Add broth concentrate and 3/4 cup water (dbl for 4 ppl). Cook, stirring often, until slightly thickened, 1-2 min. Season with salt and pepper.
Drain and return potatoes to the same pot, off heat. Using a masher, roughly mash sour cream and 1/4 cup milk (dbl for 4 ppl) into potatoes, until slightly mashed. Season with salt and pepper. Divide the mash and stuffed pork chops between plates. Spoon the gravy over the mash and pork.