Recipe Background
Indulge in these flavorful stuffed pork chops filled with apples, pecans, and Gouda, braised to perfection in a savory cream of mushroom sauce.
Supper clubs elevate American cuisine to a higher class of flavor, and you can taste the difference with the Supper Club Stuffed Pork Chops. Each savory chop is literally stuffed with a crunchy, nutty, and herbaceous filling with apples and melty Gouda. Each chop is then braised in a creamy mushroom soup mixture for maximum tenderness to infuse each bite with an even more savory flavor. Supper Club Stuffed Pork Chops are perfect when served alongside roasted potatoes to help mop up the fantastic sauce so you don't miss a drop. You certainly won't want to!
Ingredients
- 1 (6-ounce) package pork stuffing mix
- 1/2 teaspoon salt
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarsely ground pepper
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1/4 cup milk 2%
- 1 cup smoked Gouda cheese shredded
- 1 small apple finely chopped
- 1/2 cup pecans chopped and toasted
- 8 (6-ounce) pork loin chops boneless
- 2 tablespoons olive oil divided
- fresh chives or parsley optional, to taste, minced, for garnish
Directions
- Prepare the stuffing according to the package directions.
- Allow the stuffing to cool slightly.
- Add the salt.
- In a small bowl, mix the seasoned salt, the garlic powder, and the pepper.
- In a separate bowl whisk the soup and the milk together until blended.
- Stir the cheese, the apples, and the pecans into the cooled stuffing.
- In the thickest part of each of the pork chops, cut a pocket horizontally. Be sure to not cut all the way through.
- Fill the pockets in the pork loins with the stuffing mixture.
- Brush the outside of the chops evenly with 1 tablespoon of the olive oil.
- Sprinkle the pork chops with the seasoning mixture on both sides.
- In a Dutch oven, heat the remaining oil over medium heat.
- Stand the pork chops in the Dutch oven, stuffing-side up, and space them out evenly.
- Pour the soup-milk mixture around the chops.
- Bring the soup-milk mixture to a boil.
- Reduce the heat to low.
- Cover the Dutch oven and let it simmer until the pork chops are cooked through at 165 degrees F internally, about 35-40 minutes.
- Remove the Dutch oven from the heat and let it stand for 5 minutes.
- Transfer the chops to a serving dish.
- Spoon the sauce over the chops.
- Serve sprinkled with the chives.
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