Sage-apple stuffing elevates tasty pork chops

The apple season is in full swing.

The overall darling variety for the past several years has been the Honeycrisp, which is used in this recipe. These apples are known for their crisp taste, crunchiness and juicy flavor. Many people say that this variety is so juicy, it's as if you are drinking the sweetest apple cider.

Some people wouldn't dream of cooking with Honeycrisp apples because they are best eaten out of hand.

But for this recipe I wanted to capture those sweet Honeycrisp juices to add moisture and flavor to the stuffing and sweetness to the cream sauce. Any sweet and juicy type of apple — such as Gala or Fuji — will work with this recipe. When the apples are sauteed, their juices caramelize quite nicely and become syrupy.

The juices blend nicely with these pork chops, which are stuffed, browned and then baked. You can use bone-in or boneless chops but make sure whichever you choose, they are thick enough to hold the stuffing. If using boneless, be sure to cut only a pocket in the side of the pork and not all the way through.

I remember having the standard pork chops and applesauce as a kid. Of course, you needed all that applesauce because the pork was so dry. Most older recipes called for cooking pork until it reached an internal temperature of 170 degrees. By the time the pork reached the recommended temperature, it was so dried out you could barely eat it.

It was thought you needed to cook it to death to kill any trichinosis. Nowadays pork is bred differently and is leaner. And any trichinae are killed at 137 degrees.

Pork Chops with Sage-apple Stuffing

Serves: 4 (generously)

Stuffing

• 1 tablespoon canola oil

• 1/3 cup diced onion

• 1/3 cup diced celery

• 2 cups dried bread cubes (or small croutons)

• Salt and pepper to taste

• 1/2 cup diced apple

• 1/4 cup golden raisins, optional

• 2 tablespoons fresh chopped sage leaves or 2 teaspoons rubbed sage

• 1/4 cup vegetable broth or chicken broth

Pork

• 4 bone-in pork chops (at least 1-inch-thick), about 2 pounds trimmed of fat

• Salt and pepper to taste

• 2 tablespoons canola oil

• 1 tablespoon unsalted butter

• 3 tablespoons coarsely chopped pecans

• 1 large apple (such as Honeycrisp), peeled, diced

• 1/2 cup fat-free or regular half-and-half mixed with 1 teaspoon cornstarch

• 1 to 2 tablespoons maple syrup

Preheat the oven to 325 degrees.

To make the stuffing: In a large skillet, heat the canola oil over medium heat. Add the onion and celery and saute until tender, about 5 minutes. Scrape into a bowl and add the bread cubes, salt and pepper, apple, raisins if using, and sage.

Lightly moisten with the broth, mix thoroughly and set aside.

To prepare the pork: Cut a 2-inch-wide slit in the side of the chop opposite the bone, cutting almost but not all the way through, making a pocket. Evenly divide the stuffing mixture and stuff it in each chop. Do not overstuff the chops or the stuffing will fall out. You may have some left over that you can serve on the side. You can secure the pocket closed with toothpicks if needed.

Season both sides of the pork chops with salt and pepper.

Heat the oil in a large skillet over medium-high heat. Add the chops and brown on one side, about 3 minutes. Carefully turn and brown on the other side. Transfer pork chops (set skillet aside) to a baking dish and cover with foil. Bake about 40 minutes, depending on the thickness of the chops, or until the internal temperature of the pork reaches 155 degrees. Remove from oven and keep covered.

In the same skillet the chops were browned in, melt the butter over medium heat. Add the pecans and saute 2 minutes. Add the diced apple and saute until it caramelizes. Reduce the heat slightly and slowly whisk in the half-and-half and maple syrup.

Drizzle 2 tablespoons of the sauce with some of the diced apples and pecans over each pork chop and serve.

Per serving: 398 calories (57 percent from fat ), 25 g fat (6 g saturated fat ), 25 g carbohydrates , 19 g protein , 396 mg sodium , 61 mg cholesterol ,3 g fiber.