- 1 box store-bought cornbread stuffing mix, cooked to package instructions
- 1 (8 oz.) Mezzetta Julienne Cut Sun-Ripened Dried Tomatoes, drained and rough chopped
- 2 (2 inch) bone-in pork chops
- 3 Tbsp. butter
- 2 Fiji apples, peeled and medium diced
- ½ c. Mezzetta Gourmet Deli Roasted Bell Pepper Strips & Caramelized Onions, drained and rough chopped
- 1 sprig thyme
- 2 tsp. apple cider vinegar
- Salt and pepper to taste
Preheat oven to 350° F.
Cut a horizontal slit through the center of the meat of the pork chop creating a pocket for the stuffing. Generously season the the whole pork chop with salt and pepper.
Mix the chopped sundried tomatoes into the stuffing and stuff a generous portion into the pork chops.
In a large skillet on medium-high heat, add just enough olive oil to coat the pan. Gently place both pork chops into the pan and sear each side until golden brown, about 4 minutes per side. Remove from skillet and wrap pork chops in foil.
Bake for approximately 20 minutes or until center of the pork chop registers 145° F on an thermometer and juices run clear. Let chops rest about 5 minutes before serving.
While the chops are baking, make the sauce in a medium sauté pan. Heat pan to medium high heat, add the butter, apples, red pepper and onion strips and a sprig of time. Cook until soft and golden, about 15 minutes. Add the vinegar and cook 1 additional minute. Season with salt and pepper to taste.
Serve pork chops with apple and pepper mixture spooned over the top.
Chef’s Note: Great recipe to prepare ahead. Have all of the pork chops stuffed and in the fridge the day before cooking and bake the day of. The sauce can also be made ahead and reheated prior to serving.