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Colonel Harland Sanders cooks Apple-Stuffed Pork Chops

Posted on July 13, 2012 by in pork

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Stuffed pork chop

Pork chops in any way are good, right! My family loves pork and we eat it often, so whenever I see or hear something new I can do with pork chops, I am all eyes and ears. I think I have mentioned it before, but my favorite cut of pork is the pork neck chops. They are moist, juicy and even on the grill, they are never dry.
When I browsed through Colonel Harland Sander’s Autobiography and saw this recipe for Apple-Stuffed Pork Chops, I was determined to try. Pork loin chops are often dry, but with the stuffing, the chops should be deliciously moist and tender. The aroma in the kitchen whilst the pork was roasting, was just heavenly and serving this homey, belly-warming pan of food, made me feel all warm and fuzzy inside.
I made one mistake though, because my chops were really thick, I decided to dry roast them, because I did not want them soggy, I wanted that roast pork flavor. My chops were dry on the outside, so next time I will stick to the Colonel’s idea of roasting it in a little water and apple juice. Lesson learned!

Apple-Stuffed Pork Chops
serves 4

2 t butter
2 T diced onion
2 crisp apples – washed, cored and chopped 1 cup fresh bread crumbs
2 t chopped sage
Unsweetened apple juice
1 T vegetable oil
4 (30mm) pork loin chops
30 g flour
salt and pepper

Melt butter in a skillet over medium heat. When the butter begins to sizzle, add the onion and 200ml of the apple and cook until softened, about 3 minutes. Remove from the heat. Combine the breadcrumbs with the sage and stir it into the onion and apple mixture. Add a little apple juice to keep it moist, but not wet. Spoon into a mixing bowl and keep one side.
Remove the pork rind from the chops and keep aside. Create pockets in the fatty side of the chops with a sharp pointed knife. Be sure not to cut all the way through. Open the pockets, season with salt and pepper and stuff with the stuffing. Tie each pork chop with some butchers twine.
Combine salt, pepper and flour in a shallow mixing bowl and dredge the pork chops in the flour. Shake off all excess flour. Heat some vegetable oil in the skillet and brown the pork shops, about 3 minutes each side. If your skillet is big enough to take all 4 chops, keep the chops in the skillet, otherwise transfer it to a baking dish. Add the remaining chopped apple, 125 ml water as well as some apple juice, cover the pan with foil and bake the chops for about 30 minutes. Remove the foil and bake for another 30 minutes.
Serve with creamy mashed potatoes.

Cook’s Notes: Pat the pork rinds dry with kitchen towel, sprinkle with salt and place on a seperate baking sheet, roast until golden brown and crackling!!Deliciously evil!

To download a free copy of  Colonel Harland Sanders’ Autobiography with recipes, simply click on the link in my sidebar.
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5 Responses to “Colonel Harland Sanders cooks Apple-Stuffed Pork Chops”

  1. redkathy 15 July 2012 at 1:00 am #

    Hi Nina, Stuffed pork is one of my favorites, be it chops or a roast! You photos are stunning and definitely drool worthy!!!

    I found that is is true, pork really doesn't have to be cooked as long as once thought. Haven't prepared an apple stuffing as of yet however the apple juice trick does keep them moist.

  2. Nina Timm 15 July 2012 at 6:19 am #

    hi Kathy, great hearing from you! Thank you for the kind compliment. I think the trick is to just cook pork until it is done, thermometer works well, the minute you cook it longer it is inedible. I made a deboned neck of pork roll and the meat was fork tender!!

  3. redkathy 15 July 2012 at 9:04 pm #

    Oh yeah I love stuffing those too Nina. A thermometer is a must when roasting pork.

    And thanks for the free download too!

  4. Nici 20 July 2012 at 9:37 pm #

    Hi Nina,
    I made thes stuffed pork chops for dinner tonight and they were delishious. My husband loved it. I cooked mine in the pressure cooker for 30 minutes nd used Savannah Lite cider instead of apple juice. I also added the rest do the chopped onion into the pot with the apple. The chops were so tender. While the chops were resting, I added 2 heaped teaspoons whole grain mustard and about 1/4 cup cream to the sauce together with 1/2 teaspoon runny honey.
    There were no left overs for the dogs tonight and I will certainly be making this dish again.

  5. Nina Timm 25 July 2012 at 8:13 am #

    Hi Micci, that is the whole idea with my recipes, I want the recipe to inspire people to try their own thing, as you did!! Sounds utterly delicious. Thx for visiting my blog!

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