Rye Stuffed Pork Chops with Apple Thyme Pan Sauce

After a 1 1/2 week hiatus in my quest to learn how to cook and eat at home more often, I have returned triumphantly with Rye stuffed Pork Chops with Apple-Thyme Pan Sauce. I wish I could say it was my recipe, but who am I kidding. I got it from Cuisine at Home, Dinner for Two.  

This recipe is actually pretty easy, quick, AND I only dirtied a bowl, and a pan which is awesome.  I went easy on the side and opened up a can of green beans, added a 1/2 tsp of margarine and a bit of salt.  (note to self: never buy green beans in Costco or you will be eating green beans for the rest of your life).   

Hope you enjoy! 

Ingredients:

For the stuffing

3 slices rye bread, diced small
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup Braeburn apples, diced (or other sweet apple)
1 tsp. minced fresh thyme leaves
1/4 cup chicken broth
1 tbsp. apple cider vinegar
Salt and pepper to taste

For the chops:

2 boneless center-cut pork chops (about 5 oz each), trimmed of fat
1 tbsp. olive oil
Salt and pepper to taste

For the sauce:

1 tbsp. unsalted butter
2 tbsp. shallots, minced
1 tsp. all-purpose flour
1/4 cup apple apple juice
1/4 cup dry white wine
1 tsp. apple cider vinegar

2 tbsp. of sugar (I used granulated Splenda cause God knows I need to keep my figure)

Chopped fresh thyme leaves
Salt and pepper to taste

Instructions:

• Preheat oven to 400 degrees
• In an oven proof skillet, toast breadcrumbs over medium heat until crisp, 4-5 minutes. Transfer to a bowl and return pan to burner.
• Saute onion, celery, and apple in oil until soft (3-4 min). Add broth, 1 tbsp vinegar, and 1 tsp thyme; season with salt and pepper. Simmer briefly, pour over bread and toss to combine. Set aside. Return pan to burner
• Prepare chops by slicing horizontally through the center to create a pocket; fill each with 1/3/ cup filling.  Don’t worry if it spills out since you will end up adding more stuffing to the pan anyways.
• Add olive oil to pan and brown stuffed chops in same skillet over medium high heat 3 minutes. Flip over, add any remaining stuffing to the pan, and transfer to oven. Roast 8 minutes, then transfer chops to plate. Let rest 5 mins.
• In same skillet, sauté shallots in butter over medium heat for 1-2 min. Add flour, cook 1 minute, then deglaze with apple juice, wine and apple cider vinegar. Mix until sauce turns creamy and simmer 2-3 mins. Add sugar and mix. 
• Stir in chopped thyme; drizzle chops and stuffing with sauce.