2 bone-in pork loin chops
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1 clove garlic
1 tablespoon butter
1 tablespoon raisins
½ cup bread crumbs
½ cup dry sage
Coarse salt and ground black pepper
2 tablespoons olive oil
Heat oven to 375 degrees.
Cut a pocket about 1 inch wide in the eye of the pork chop by cutting in from the side opposite the bone. Widen the pocket inside by cutting with knife without cutting through to the other side of the chop.
Peel and finely dice the shallot and the garlic. Wash the apple, peel and core and cut into a small dice. Heat the butter in a pan and sweat the shallot and garlic for 1 minute. Add the diced apple, raisins, sage and bread crumbs. Stir and cook for 2 to 3 minutes. Remove from the heat and add the beaten egg. Season the stuffing mixture to taste.
Divide the stuffing evenly and put into the pocket, then season the outside of the pork with salt and pepper. Heat a saute pan and add the oil. Sear the pork chops on one side; turn over and sear the other side. Remove the meat and drain off the oil. Return the chops to the pan add some water and place a lid on top. Bake 15-20 minutes depending on thickness or until internal temperature reaches 150 degrees.