Updated: Nov 16
Tender, juicy pork rib chops filled with sweet and savory apple, sage, pecan stuffing and served with a creamy, buttery rutabaga and herb puree.
The onset of fall begs for stuffed pork chops. For those of us who are watching our lectin intake, nothing but pastured pork rib chops will do. These are from Thrive online. And this is one of the better rib chops I've had.
Stuffed with granny smith apples, pecans, fennel seeds and baked to perfection, this chop is juicy, flavorful and tender. Served with a side of creamy, rutabaga and herb puree, this lectin-conscious dish is just what a cool fall evening needs. Read more for the full recipe.
Stuffed Pork Chops
2 Pastured Pork Rib Chops (2 inches thick)
1 t Olive Oil
Salt, Pepper and Rosemary Rub (see instructions)
1 Large Granny Smith Apple
2 Celery Stalks
1/4 Cup Chopped Pecans
2 T Fresh Sage Leaves chopped
1 t Fennel Seeds
1 T Olive Oil
1/2 t Salt
1/2 t Pepper
2 Large Rutabagas
1 Cup Organic Cream
2 T Grassfed Butter
1/2 t Salt
1 t Fresh Chives chopped
1 t Fresh Thyme chopped
1 t Fresh Rosemary chopped
2 T Grassfed Cream Cheese
First make the stuffing. Peel and quarter the apple. Remove the core and seeds, then dice the apple. Dice the celery. Peel and finely chop the shallot. Chop the fresh sage leaves. In a Dutch oven (I like Le Creuset), heat 1 T olive oil on medium. Add the diced apples and celery, chopped shallot, sage and pecans, and the fennel seeds to the hot oil. Add salt and pepper. Saute the stuffing for about five minutes until the celery and shallots are shiny and translucent. Put the prepared stuffing in a bowl and set aside. But keep the Dutch oven handy.
Preheat oven to 450 degrees.
Next, make the rutabagas. Cut off the top of the rutabagas and peel them. Cut into 1/4 inch slices, then dice. In a different Dutch oven or medium sauce pan with cover, melt the butter on medium heat. Add the cream, chopped rutabagas and salt. Bring to boil. Reduce heat and simmer, covered, for 20 minutes. When fork tender, turn off heat and uncover. Let cooked rutabagas stand in pot until ready to puree.
Next stuff your pork chops. With a very sharp knife, create a pocket in each chop for the stuffing. Cut all the way to the bone to make as big a pocket as possible, being careful not to cut through the ends (see picture). Fill the pockets with as much stuffing as they will hold and place the chops in the Dutch oven with the open ends against the sides to prevent the stuffing from falling out. Rub upside of chops with salt, pepper and rosemary. The drizzle with olive oil. Bake at 450 for 15-18 minutes. Remove sizzling chops from oven and let stand in the pot for 5 minutes. They will continue to cook.
While chops are standing, puree the rutabagas with chopped herbs and cream cheese in a food processor. The milk should have reduced while standing so that there is just enough, about 2 T, for a smooth puree. Plate a large dollop of rutabaga puree in the center and lean a stuffed chop on top of it. Drizzle a little extra virgin olive oil around the puree and spoon some of the pork drippings into the EVOO. Top with LFG French fried onions (recipe found in the Mushroom Taco blog) and garnish with a rosemary sprig.
Pair with a glass of zinfandel. Enjoy!