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Original video by @applesauceandadhd — all credit to the creator.

Jessica Secrest

Apple-Stuffed Pork Chops with Pan Gravy

Thick bone-in pork chops get a pocket cut into the fat side and stuffed with buttery sautéed apples, onion, and celery, then baked in a cast-iron skillet. A quick pan gravy made from the drippings smothers everything at the end.

Americanpork chopsstuffedapplescast ironpan gravy

Ingredients

For the pork chops

  • —bone-in pork chops · thick cut, for stuffing
  • —apples · diced
  • —onion · diced
  • —celery · diced
  • —butter · a little, for sautéing
  • —all-purpose seasoning blend · creator's own basic blend; use any blend you like
  • —salt · for seasoning the stuffing
  • —black pepper · for seasoning the stuffing
  • —thyme · for seasoning the stuffing
  • —avocado oil · for the bottom of the skillet

For the pan gravy

  • 2 tablespoonsfat from the pan drippings
  • 2 tablespoonsflour
  • —rice wine vinegar · a little, for deglazing
  • 1 cupchicken broth
  • —fresh cracked black pepper · to taste

Steps

  1. 1

    Sauté the diced apples, onion, and celery in a little butter until softened, then set aside and season with salt, pepper, and thyme.

  2. 2

    Using a sharp paring knife, cut into the fat side of each bone-in pork chop to create a pocket.

  3. 3

    Season the pork chops on both sides with an all-purpose seasoning blend.

  4. 4

    Add avocado oil to the bottom of a cast-iron skillet and set the chops in it.

  5. 5

    Fill the pocket of each chop with the seasoned apple, onion, and celery mixture.

  6. 6

    Bake at 350°F until the chops are cooked through, flipping halfway only if needed.

  7. 7

    Remove the chops from the skillet and let them rest.

  8. 8

    Make the pan gravy: to about 2 tablespoons of fat in the skillet, whisk in 2 tablespoons of flour.

  9. 9

    Deglaze the pan with a little rice wine vinegar, then stir in 1 cup of chicken broth.

  10. 10

    Add fresh cracked black pepper, stir until the gravy comes together, and return the pork chops to the pan to sit in the gravy before serving.

Creator's notes

Jessica notes her grandmother used to cook pork chops until they were dry — the point here is baking them so they stay juicy. She uses her own basic all-purpose seasoning blend, but says to use whatever blend you like. Try not to flip the chops while baking since they're stuffed.

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