This white cheddar stuffed apple pork chops recipe is just delightful. Served over a bed of Israeli pearl couscous and kale it provides a balanced and nutritious meal that your family will be begging for.
Pork Chops are a favorite of mine and they are great to stuff full of amazing ingredients. I make several different stuffed pork chops recipes, but I love the combination of white cheddar cheese stuffed pork chops smothered with a savory, spice-filled apple chutney.
Ingredients for the Stuffed Pork Chops
Pork Chops
You will need some thick center cut boneless pork chops for this recipe. I’m talking about 1 inch think! If you can’t find them that thick in the meat section of your local grocery store, ask the butcher, who will be happy to cut some for you. You will need to cut a deep pocket into each pork chop to stuff full of creamy white cheddar cheese.
White Cheddar Cheese
You will need about 1/2 lb of white cheddar cheese, sliced thinly. You can use shredded if easier, but I do notice that the cheese falls out more if using shredded vs sliced for stuffing meats.
What You’ll Need for the Apple Chutney
Apples
I use gala apples for this white cheddar stuffed apple pork chops recipe, which are sweet and fruity in flavor. You will want to core and medium dice the apples.
Onion
For this recipe, I use one large Vidalia sweet onion, thinly sliced.
Honey
You’ll need 2 tablespoons of honey for this recipe, which will help to balance out the spicy next ingredient! I use organic raw honey.
Hot Sauce
Crystal’s Hot Sauce is one of my favorites. Did you know they make a garlic version of their hot sauce? Well, they do, and it is amazing in this recipe. It has a great taste and provides just the right amount of spice and garlic flavor. Feel free to use your hot sauce of choice!
Lemon Juice
I use a fresh lemon, quartered. Be sure to remove the seeds. You will use 2 wedges, juiced, for the chutney and the other 2 wedges, juiced, will be added to the couscous!
Israeli Pearl Couscous and Kale
Israeli pearl couscous is one of my favorite sides and beautiful to serve. They seriously look like little pearls. I buy a large bag of multicolored Israeli Pearl Couscous off Amazon to always have it on hand. I simply boil the couscous, then add the kale in while it finishes boiling.
You’ll drain the couscous and kale like you would noodles. A large metal mesh strainer is the best, as couscous is tiny! I use this as a bed when serving the white cheddar stuffed apple pork chops!
Seasonings for the Stuffed Apple Pork Chops
I use Kinder “The Blend” seasoning to season the pork chops and sea salt and pepper for additional seasoning while cooking!
Get Prepping
To start, fill a large pot with water, add a dash of salt and heat on medium-high to boiling.
Make sure you wash and dry all the fresh produce.
Dry the pork chops off by patting with paper towels. Place each pork chop on its side individually, and cut a deep pocket in the center of the chop. Then, season the pork chops on all sides evenly with Kinder’s “The Blend” seasoning.
Stuff the pork chops by evenly placing the sliced white cheddar cheese into the cut pocket.
It does help to use 1-2 toothpicks to hold the open ends of the pork chop together. You want to keep all that melty cheese inside! This will help prevent it from oozing out!
Quarter the lemon and remove all the seeds. Then, core and medium dice the apples.
Thinly slice the onion.
Remove the kale leaves from the stems, dispose of the stems, and roughly chop the kale leaves.
In a small mixing bowl, whisk together the honey, hot sauce and 1/3 cup water.
Cook the Pork
Heat a medium sized non-stick or cast iron pan on medium heat. Add a drizzle of olive oil. Add the pork chops. Cook for 4-6 minutes per side until browned and thoroughly cooked. Then, remove from heat, place on a plate, and keep warm.
Cook the Apple Chutney
Leave any fond from the pork chops in the pan. Add a drizzle of olive oil if the pan looks dry. Keep on medium heat.
Add the diced apples and sliced onion to the pan. Cook for about 2 minutes, then add the liquid mixture of hot sauce, honey and water. Add the juice of 2 lemon wedges. Season with salt and pepper to taste. Cook for 10 minutes until the apples and onions are soft.
Bed of Couscous and Kale
While the apple chutney is cooking, add 1 1/2 cup of Israeli Pearl Couscous to the boiling pot of water. Boil for 5 minutes, then add the fresh kale.
Continue boiling for about 7 minutes, until the couscous is cooked and the kale is soft.
Then, drain through a large metal mesh strainer and return to the pot. Add a drizzle of olive oil, the juice of 2 lemon wedges and season with salt and pepper to taste. Keep warm!
Serving the Apple Pork Chops
To serve this delightful meal, lay a bed of pearl couscous and kale on the bottom of the plate. Top with the white cheddar stuffed pork chop. Be sure to remove any tooth picks used prior to serving! Then, top the pork chops and couscous with the delightful apple chutney.
And, enjoy!
Delightful White Cheddar Stuffed Apple Pork Chops
This white cheddar stuffed apple pork chops recipe is just delightful. Served over a bed of Israeli pearl couscous and kale it provides a balanced and nutritious meal that your family will be begging for.
Ingredients
- 4 pork chops, thick, boneless, center cut pork chops
- 2 gala apples, medium diced
- 1 Vidalia onion, sliced thinly.
- 1/2 lb white cheddar cheese, thinly sliced.
- 2 TBSP Honey
- 1 Lemon, Quartered and deseeded
- 2 TBSP Crystals Garlic hot sauce
- 1/3 cup water
- 1 1/2 cup Israeli Pearl Couscous
- 1 bunch Kale, with leaves removed from stems, then, thinly slice leaves
- Olive oil
- Kinder's "The Blend" seasoning
- Salt and Pepper
Instructions
Fill a large pot with water, add a dash of salt and heat to boiling.
Prepare all the fresh ingredients as described above and whisk the honey, hot sauce and water together in a small bowl.
Dry the pork chops off by patting with paper towels. Place each pork chop on its side individually and cut a deep pocket in the center of the chop. Then, season the pork chops on all sides evenly with Kinder's "The Blend" seasoning.
Stuff the pork chops by evenly placing the sliced white cheddar cheese into the cut pocket. Use tooth picks to hold together the open end of the pork chops if desired.
Heat a medium sized non-stick or cast iron pan on medium heat. Add a drizzle of olive oil. Add the pork chops. Cook for 4-6 minutes per side until browned and thoroughly cooked. Then, remove from heat, place on a plate, and keep warm.
Leave any fond from the pork chops in the pan. Add a drizzle of olive oil if the pan looks dry. Keep on medium heat.
Add the diced apples and sliced onion to the pan. Cook for about 2 minutes, then add the liquid mixture of hot sauce, honey and water. Add the juice of 2 lemon wedges. Season with salt and pepper to taste. Cook for 10 minutes until the apples and onions are soft.
While the apple chutney is cooking, add 1 1/2 cup of Israeli Pearl Couscous to the boiling pot of water. Boil for 5 minutes, then add the fresh kale. Continue boiling for about 7 minutes, until the couscous is cooked and the kale is soft.
Then, drain the couscous and kale through a large metal mesh strainer and return to the pot. Add a drizzle of olive oil, the juice of 2 lemon wedges and season with salt and pepper to taste. Keep warm!
To serve, lay a bed of pearl couscous and kale on the bottom of the plate. Top with the white cheddar stuffed pork chop. Be sure to remove any tooth picks used prior to serving! Then, top the pork chops and couscous with the apple chutney.
Enjoy!
Notes
Store any left overs in an airtight container in the refrigerator for up to 4 days.
Additional Recipes
Easy and Delicious Apple Chicken Salad
Amazing Apple Cabbage Coleslaw
Dangerously Delicious Apple Cider Rye Cocktail
Savory Apple Onion Tart Recipe
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