The school year is now in full swing, and I haven’t quite regained my time management skills from last spring. It’ll get there, but right now I barely have time to cook food, much less write about it afterwards. I can’t figure out how I got everything done last year. And this year I am also taking a class to finish my master’s degree, AND planning a wedding. So you know, just a little busy.
Even with all that, I just couldn’t keep this recipe away from you all. There is too much to love.
The pork chop is drenched in velvety sauce with delicious mushrooms. I often talk about my love for pairing pork with apples, and the stuffing is the perfect vessel for that. Especially combined with loads of creamy goat cheese. The flavors are perfect for fall. Or whenever you just want comfort food.
There are two recipes here. One for the pork chops, and one for the stuffing. They are like the perfect couple. I suggest starting by making the stuffing, then cooking the pork while the stuffing bakes.
Apple Goat Cheese Stuffing
- 4 thick slices sourdough bread
- 1 sweet yellow onion
- 2 apples
- 2 cloves garlic
- 1/2 cup shredded carrots
- 1/4 cup fresh chopped sage
- 1 cup chicken stock
- salt and pepper
- 5 oz goat cheese
Dice the onion and apples and set them in a large skillet over medium heat, with a dollop of olive oil, salt, and pepper. While that cooks, dice the bread. Spread onto a baking sheet and bake at 350 degrees for about 10-15 minutes, or until the bread gets a nice toast on it. After getting the bread in the oven, when the onion starts to get soft, add the carrots, garlic, and sage to the onion and apple mix. Let them cook until the apples get soft all the way through, about 10 minutes. Add the chicken stock and let simmer down until most of the liquid is cooked off. When just a little liquid is left, take a large baking bowl and combine the apple mix with the bread. Crumble in the goat cheese and combine well with a wooden spoon. Make sure it is spread evenly in the baking dish. Turn the oven up to 400 degrees and cook for about half an hour, or until the top starts to look crispy.
While the stuffing cooks, make the pork chops.
Red Wine Mushroom Pork Chops
- 3 T butter
- 1 package (8 oz) baby bella mushrooms, chopped
- 1/4 tsp garlic powder
- salt and pepper
- 6 center loin cut pork chops (or whatever you happen to have)
- flaky sea salt
- 1/2 bottle red wine
- 1/2 cup beef stock
- 2 T fresh thyme
Put 1 1/2 T butter in your cast iron pan. Melt, then add the mushrooms, garlic powder, salt, and pepper. Cook the mushrooms until they have released all their moisture, then soaked it back up.
When the mushrooms are done, remove them from the pan and into a bowl. In the same pan, melt the rest of the butter. Sprinkle the pork chops on both sides with black pepper and the flaky sea salt. Cook for about 5-8 minutes on each side, or until the pork has a good sear. My pork chops were pretty thick, so after searing I put them in a baking sheet and put them in the oven to finish cooking for a few minutes. After you take the pork chops out of the pan, deglaze with the red wine. Bring to a simmer and add the beef broth and thyme. Let the wine simmer down until it starts to thicken. Remove the pan from the heat and add the pork chops back in to thoroughly coat them with the sauce.
Now you get to eat!
(Like us on Facebook!)