Apple Cheddar Stuffed Pork Chops with Sage Pan Sauce

Thick pork chops are filled with tender apples, sharp cheddar, and fresh sage, then seared and finished in the oven with a savory apple-cider pan sauce.

Prep: 20 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 4 each, 1 1/2 inches thick bone-in pork chops
• 1 medium, such as Granny Smith tart apple
• 4 ounces, shredded sharp cheddar cheese
• 8 leaves, divided fresh sage leaves
• 2 tablespoons olive oil
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper
• 1 cup apple cider
• 0.5 cup chicken broth
• 1 tablespoon dijon mustard
• 2 tablespoons unsalted butter

Cooking instructions

1. Heat the oven to 375°F. Pat the pork chops dry. Cut a deep pocket horizontally into the side of each chop, stopping about 1/2 inch from the opposite edge. Season the outside and inside of each chop with the salt and pepper. (about 5 min) — 375°F
2. Peel, core, and finely dice the apple. Chop 4 sage leaves and mix them with the apple and cheddar. Divide the filling among the pork pockets, pressing it in gently. Secure each opening with toothpicks if needed. (about 8 min)
3. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork chops and the remaining whole sage leaves. Sear until deeply browned, about 3 minutes per side. Remove the sage leaves if they become crisp, and reserve them for serving. (about 7 min) — Medium-high
4. Transfer the skillet to the oven and roast until the thickest part of each chop reaches 145°F on an instant-read thermometer, about 10 to 14 minutes. The cheese should be melted and the apples tender. Transfer the chops to a plate, tent loosely with foil, and rest for 5 minutes. (about 14 min) — 375°F
5. Return the skillet to medium heat. Carefully add the apple cider and chicken broth, scraping up the browned bits. Whisk in the Dijon mustard and simmer until the liquid is reduced by about half, 3 to 5 minutes. Remove from the heat and whisk in the butter until smooth. (about 5 min) — Medium
6. Remove any toothpicks from the pork chops. Spoon the pan sauce over the chops and garnish with the reserved crispy sage leaves. Serve immediately. (about 2 min)