Pork Chops with Apple Stuffing & Carmel Sauce

Source: http://www.thepiggly-wiggly.com/2009/10/pork-chops-with-brie-apple-stuffing.html

For this recipe, it originally made 4. It was recalculated for 10 that I made.

Ingredients:
(4) 4-oz each boneless center cut pork loin chops, preferably thick-cut
2-oz brie cheese
2 Tbsp all-purpose flour
1 tsp pepper
1 tsp paprika
2 tsp canola oil
1 cup chicken broth
3/4 cup unsweetened apple cider (Used unsweetened apple juice)
2 large garlic cloves, halved
1 tsp dried rosemary seasoning
2 cups herb-seasoned stuffing mix (Used Stove Top Stuffing mix)
1-1/3 cups chopped apple (approximately 1 medium apple)
Garnish- 1 apple, cut into wedges
Garnish- 2 fresh rosemary sprigs

Directions:
1. Preheat oven to 350.
2. Combine flour, pepper, and paprika. Dredge chops in flour mix.
3. Spray a large skillet with cooking spray, and add oil.
4. Over medium heat, add chops and cook 3 minutes on each side, until browned. Remove chops from pan and place into a baking dish.
5. Combine broth, cider, garlic, and rosemary to pan. Bring to boil for 1 minute.
6. Remove and discard garlic and rosemary.
7. Add stuffing mix and chopped apple. Stir well until all the liquid has been absorbed.
8. Pour contents, gently, into the baking dish on top of the pork chops.
9. Cover with foil and bake for 30 min.

CARMEL SAUCE
I also combined from another recipe a Carmel Sauce (for the pork chops and apple pieces)
1/4 cup and 1 tablespoon brown sugar
salt and pepper to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 1/4 cup
1 tablespoon unsalted butter
5 tart apples - peeled, cored and sliced

Directions:
1. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg.
2. Add butter to skillet, and stir in brown sugar mixture and apples.
3. Cover and cook until apples are just tender.
4. Remove apples with a slotted spoon and place in a bowl.
5. Continue cooking sauce uncovered in skillet, until thickened slightly.
6. Spoon sauce over apples and chops.

Baked Pork and Apple Meatballs

1¼ hours | 20 min prep
SERVES 4

2 lbs ground lean pork (I used 1/3 sausage, 2/3 pork)
2 tablespoons butter
1 large onion, finely chopped
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/2 teaspoon sage
2 apples, peeled and cored
1 egg, beaten
150 ml white wine
300 ml chicken stock
salt and pepper
cornflour, for thickening (cornstarch) (optional)

1. Preheat the oven to 350°F.
2. Cut apples into 1/2” pieces and set aside.
3. Melt butter in frying pan and cook onions gently for a few minutes until transparent.
4. Add nutmeg and cinnamon to the onions and cook for a minute or so.
5. Remove from heat and add sage; set aside to cool.
6. Add the apple pieces, egg and ground pork to the onion mixture once it has cooled; season with salt and pepper and mix well.
7. Roll mixture into 12 meatballs.
8. In a clean frying pan, brown the meatballs in 1 tablespoon of butter making sure to turn carefully so they do not break apart.
9. Put the browned meatballs into an ovenproof casserole dish.
10. Pour the white wine into a saucepan and boil until it reduces down to about 1/2.
11. Stir in the chicken stock; pour liquid over meatballs.
12. Place in the oven uncovered for 45 minutes.
13. Remove meatballs carefully from casserole dish and keep warm.
14. Skim any fat off of the juices left in the pan.
15. Optional: Use the cornflour (cornstarch) mixed with a bit of cold water and whisk into the juices for a thicker sauce.
16. Serve meatballs with the sauce drizzled over top.

Roasted Pork Tenderloin with Bacon and Herbs

INGREDIENTS

1 head garlic

2 tablespoons olive oil

6 pork tenderloins, (about 1/2 pound each), rinsed and patted dry, trimmed of excess fat

6 sprigs fresh sage

6 sprigs fresh rosemary

6 sprigs fresh thyme

18 strips bacon, (about 3/4 pound)

Salt and freshly ground black pepper

1 tablespoon unsalted butter

DIRECTIONS

Heat oven to 400 degrees. Remove papery outer skin from garlic head. Place garlic head on square of foil; drizzle with 1 tablespoon olive oil, and wrap. Bake until softened, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head, pressing garlic against work surface with flat side of table knife.

Arrange 3 tenderloins on work surface, flat side up. Spread flat side of each tenderloin with one-third of the roasted garlic. Strip leaves from fresh sage, rosemary, and thyme; discard stems. Place one-third of each herb on each tenderloin, scattering leaves over the garlic. Place 3 remaining tenderloins on top of herb-coated tenderloins, with the flat sides down, and matching the larger ends to the tapered ends. Wrap 6 strips of bacon around each pair of tenderloins; tie bacon in place with kitchen twine. Sprinkle with salt and pepper on all sides.

Place large, heavy-bottomed skillet over high heat. Add remaining tablespoon oil and butter, and melt. Arrange tenderloins in skillet in batches to keep them from touching. Sear until golden brown on all sides, rotating as needed, about 10 minutes per tenderloin. Transfer seared tenderloins to large roasting pan; place in the oven. Roast until meat thermometer inserted into thickest part of meat registers 150 degrees. about 15 minutes. Transfer tenderloins to cutting board; let stand 10 minutes. Remove twine before carving.