Pork: Pork Chops 21 by Recipe Cottage

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	Pork Chops 21

		Pork Chops Stuffed with Andouille, Apples and Corn Bread 8 center-cut pork chops, 6 to 7 ounces each 1 1/2 Tbsp olive oil 1/2 small onion, diced 1 stalk celery diced 1 clove garlic, diced 1/2 red bell pepper, seeded and diced 1 serrano chile, seeded and minced 6 ounces andouille sausage, cut into 1/8-inch dice 2 unpeeled green apples, cored and diced 2 sage leaves, chopped 1 sprig rosemary, chopped 1/4 cup crumbled corn bread 1/4 cup sour cream Salt and freshly ground black pepper to taste 2 Tbsp vegetable oil or clarified butter 1/2 cup port 1 cup chicken stock Preheat the oven to 160F. Place 1 pork chop flat on a work surface, and holding it down with one hand, slice it through the middle with the point of a knife to form a pocket. Cut deeply to the bone, open the chop, and flatten each half with a meat pounder to make it a little larger for stuffing. Repeat this procedure for the remaining pork chops. Heat the olive oil in a large skillet over medium heat until lightly smoking. Saute the onion, celery, garlic, bell pepper, and serrano for 2 to 3 minutes. Add the sausage to the pan and cook for 1 minute longer. Add the apples, herbs, and corn bread crumbs, and toss to heat through. Remove the skillet from the heat, stir in the sour cream, and season with salt and pepper. When the stuffing has cooled, divide among the pork chops. Push the stuffing into the pockets and close securely. Do not overstuff, and make sure the meat is pressed together around the opening. Season the chops with salt and pepper. Heat the vegetable oil or clarified butter in a large skillet over medium heat until lightly smoking. Add the chops and cook the first side for 3 to 4 minutes, until browned. Turn the chops over, cover the pan, and lower the heat. Cook for an additional 6 to 7 minutes. Remove the chops from the skillet and keep warm in the oven. Deglaze the pan with the port and reduce by half while scraping the pan with a spatula to dissolve the solidified juices. Add the stock and reduce by half again. Season with salt and pour over the pork chops on a platter.