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The GFCF Recipe Experience: Apple Stuffed Pork Chops

Posted Feb 01 2011 4:23pm
I can now attest that every cloud does indeed have a silver lining!

The "cloud" rolled in Monday a week ago. All was well as I left work to go home that evening. At least, all was well until I was about two blocks from my car.

That's when I slipped on a small patch of ice and fell on my right leg.

I managed to get to my car and make it home, but a trip to the doctor the next day confirmed the worst - I had broken a bone in my leg. So for the next six weeks, I'll be in a protective boot, spending lots of hours reclining with my foot elevated. Which, of course, means that I won't be doing a lot of cooking. :-(

But, as the expression goes, every cloud has a silver lining. And this particular cloud has a few
  • Just because I can't really cook for six weeks doesn't mean I can't supervise. My 10-year-old son has a real interest in cooking, and this past weekend he made our usual weekend morning GFCF staples - corn muffins and pancakes, as well as a wonderful egg white omelet with bacon, hash browns, and onion. He also made some lemon sugar cookies that, with a few minor refinements, will be a blog post in the not so distant future. These next six weeks will be a great learning opportunity for him.

  • While there may be less cooking to blog about, that means more time to hopefully devote to product reviews and getting the blog in general up to date. I've also been toying with the idea of a weekly review of some sort, so now's my chance to get those plans straight in my head and put them into action.

  • And finally, my broken leg did earn me legal handicapped parking privileges for the next 6 months! Not to mention an excuse to use the motorized shopping carts at Walmart...

Fortunately, I do have a few recipes I made earlier this year to share, starting with these stuffed pork chops that turned out really well. I made the bread crumbs from scratch - every time I make a loaf of bread in the bread machine, I cut off the hard crusty bottom and the very top of the loaf, and freeze them. When I need bread crumbs I just pull some out, let them thaw, and then grind them up in a food processor. If you don't make your own bread, you can buy GFCF bread crumbs, or do like Karina does and grind up some frozen GFCF waffles. I think in this recipe you could also use finely crumbled GFCF corn bread as well.

For apples, I used pink lady apples because, well, they were what was on sale at the grocery store that week. But probably any variety of apple will do, sweet or tart.

This is a simple recipe that I hope you will enjoy as much as I did.

An original GFCF Experience Adaptation


6 boneless pork chops, at least 1 1/4" thick
1/4 cup chopped onion
1/4 cup chopped celery
1 Tbsp chopped parsley
1/4 tsp salt
1 1/2 cups GFCF breadcrumbs
1 1/2 cups peeled and diced apples
4 Tbsp CF butter (I Used Earthbalance Buttery Sticks)
1/4 cup apple juice

Preheat oven to 350°. Lightly grease a 9" x 13" baking dish with GFCF cooking spray.

In a large mixing bowl combine the apples, bread crumbs, parsley, and salt. Set aside.

Melt the butter in a large saucepan over medium heat. Add the celery and saute for 1 - 2 minutes. Add the onions and saute until the onions and celery are tender. Remove the onions and celery from the heat and add to the apple and bread crumb mixture. Stir until all the ingredients are combined. Return the pan to the heat and deglaze with the apple juice. Add this to the mixing bowl and stir until just combined. If the mixture appears too dry, add a little more apple juice. Set aside.

Pat the pork chops dry and cut a large slit in the side of each chop. Fill each chop with the apple stuffing mixture. After stuffing each chop, spread the leftover stuffing evenly over the bottom of the baking dish. Season each chop with salt and pepper.

Heat some vegetable oil in the large skillet over medium heat. Add two or three chops to the skillet and brown on all sides. When the chops are browned, transfer to the stuffing-lined baking dish. Repeat with the remaining chops.

Cover the baking dish with aluminum foil and bake in a 350° over for 25 minutes. Remove the foil and bake for 20 - 25 minutes longer, or until the juices run clear.

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