Stuffed Iowa Chops
Looking for a delicious and easy-to-make dish for your next meal? Stuffed Iowa Chops are the perfect choice! These flavorful pork chops are stuffed with a savory mixture of apples, corn, and breadcrumbs, then topped with a sweet and tangy honey mustard sauce. Whether you’re cooking for a weeknight dinner or a special occasion, these chops are sure to impress.
Why You’ll Love This Recipe:
- Great flavors: The combination of sweet apples, savory corn, and aromatic herbs creates a mouthwatering taste sensation.
- Quick prep time: With just a few simple steps, you can have these chops ready to go in no time.
- Perfect for meal prep: Make a batch of these chops ahead of time and enjoy them throughout the week for easy and delicious meals.
Ingredient Notes:
- Bone-in pork loin chops: These thick and juicy chops are the star of the dish.
- Canola oil: Used for cooking the chops and sautéing the filling.
- Onion, parsley, milk, salt, sage, pepper: These ingredients add flavor to the stuffing mixture.
- Apple, corn, bread crumbs: The delicious filling for the chops.
- Honey, Dijon mustard, rosemary: The ingredients for the flavorful sauce.
Step-by-Step Instructions:
- Preheat your oven to 375°F.
- In a skillet, heat the canola oil and sauté the onion until translucent.
- Add the parsley, milk, salt, sage, pepper, apple, corn, and bread crumbs to the skillet and cook until heated through.
- Cut a pocket in each pork chop and stuff with the filling mixture.
- Place the stuffed chops in a baking dish and bake for 25-30 minutes, or until cooked through.
- In a small bowl, mix together the honey, Dijon mustard, and rosemary to make the sauce.
- Serve the chops with the sauce drizzled on top.
Helpful Tips:
- For a crispier crust, you can sear the chops in a hot skillet before baking.
- Feel free to customize the filling with your favorite ingredients, such as spinach or cheese.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Let the stuffed chops rest for a few minutes before serving to allow the flavors to meld together.
- Use a meat thermometer to ensure the pork is cooked to the proper temperature for safety and optimal taste.
Serving Suggestions:
These Stuffed Iowa Chops pair perfectly with roasted vegetables, mashed potatoes, or a fresh salad. For drinks, try a crisp white wine or a fruity cider.
Storage and Reheating Tips:
To store leftover chops, place them in an airtight container in the refrigerator. Reheat in the oven at 350°F until warmed through to maintain the best flavor and texture.
Frequently Asked Questions:
- Can I use boneless pork chops for this recipe?
- Yes, boneless pork chops can be used, but adjust the cooking time accordingly.
- Can I make the filling ahead of time?
- Yes, you can prepare the filling in advance and store it in the refrigerator until ready to use.
- Can I freeze the stuffed chops?
- It’s best to freeze the chops before baking, then thaw and cook when ready to eat.
- How can I make the sauce less sweet?
- Adjust the amount of honey in the sauce to suit your taste preferences.
Conclusion:
With its delicious flavors and easy preparation, Stuffed Iowa Chops are a must-try recipe for any occasion. Impress your family and friends with this tasty dish and don’t forget to share your feedback with us! Happy cooking!
PrintStuffed Iowa Chops
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Baking
- Cuisine: American
Description
These Stuffed Iowa Chops are flavorful and satisfying, featuring a delicious filling of apples, corn, and bread crumbs. The honey and Dijon mustard sauce adds a sweet and tangy finish to this hearty dish.
Ingredients
Main Ingredients:
- 4 bone-in pork loin chops (1–1/2 inches thick and 8 ounces each)
- 1 tablespoon canola oil
- 1 tablespoon finely chopped onion
- 1 tablespoon minced fresh parsley
- 1 tablespoon 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon pepper
- 1 cup chopped peeled apple
- 1 cup whole kernel corn
- 1 cup dry bread crumbs
Sauce:
- 1/3 cup honey
- 3 to 4 tablespoons Dijon mustard
- 3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
Instructions
- Preheat the oven: to 375°F (190°C).
- Prepare the stuffing: In a skillet, sauté the onion in oil until tender. Remove from heat; stir in parsley, milk, salt, sage, pepper, apple, corn, and bread crumbs.
- Stuff the chops: Cut a pocket in each chop by making a horizontal cut along the edge. Fill with stuffing and secure with toothpicks.
- Prepare the sauce: Combine honey, mustard, and rosemary. Brush over chops.
- Bake: Place chops on a greased baking sheet. Bake for 25-30 minutes or until meat is no longer pink.
Notes
- You can customize the filling by adding ingredients like nuts or dried cranberries.
- Adjust the sweetness and tanginess of the sauce to suit your taste preferences.
Nutrition
- Serving Size: 1 pork chop
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg