Stuffed Pork Chops With Potatoes & Apples

Served With A Apple Juice Gastrique!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

4 double thick bone-in pork chops
2 cups bagged shredded raw potatoes
1 cup carrots, small dice
1 cup red onions, small dice
1 cup celery, sliced thin
1 apple, grated
1 tbsp lemon juice
1/2 tsp Herb De Provence
olive oil

Cooking Tools
Cast Iron pan
Sheet Tray 

Preheat oven 400 Degrees F. In the cast iron pan, drizzle with olive oil on medium heat.  Add in; potatoes, carrot, celery, onions, Herb De Provence and saute until potatoes are done and the vegetables are tender.  Grate the apple and toss with some lemon juice to prevent browning.  Squeeze excess liquid from apples and place in the pan with the potatoes and cook for additional 2-3 minutes.  Remove potato apple stuffing to a dish to cool completely.  While the stuffing is cooling, prepare pork chop for the stuffing.  Create a slit down the middle of the pork chop lengthwise, continue to cut through the center to create a pocket.  Stuff cooled potato apple stuffing into the pork chops, do not over stuff. Salt and pepper both side of chops.  Add additional olive oil back into the cast iron pan on medium high heat to sear stuffed pork chops until golden brown, 3-4 minutes on each side.  Transfer pork chops to a sheet pan and bake in the oven to finish cooking for about 40-45 minutes.   Remove from oven and let rest for 5 minutes.  Place on a serving platter and spoon some Apple Juice Gastrique (recipe below) on top.
Serves 4

Apple Juice Gastrique
2 cups apple juice
1/4 cup sugar
1 tbsp apple cider vinegar

Use the same cast iron pan that you seared the pork chops.  Pour apple juice, sugar and vinegar on medium heat.  using a whisk, scrape off the bits and juices from searing the pork chops.  Reduce the liquid by half.  Spoon sauce over the stuffed pork chops.

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