The Perfect Fall Weekend- Apple Stuffed Pork Chops

Good Friday morning friends and foodies. It's a gorgeous fall day here in Chicago, and I am really looking forward to doing some cooking over the weekend.
After doing 3 fantastic seafood recipes during October (National Seafood Month) so I figured it's about time we get back to some great gourmet meats!
Admittedly, I am your typical Chicago carnivore.
The average Chicagoan consumes 7lb more beef per year than the average American residing in any other city, and everyone knows Americans consume the most beef overall. So I guess you could call Chicago the beef consumption capitol of the world. I honestly don't even want to see the figures on our pork consumption :)
On the topic of pork....it is going to be the feature item for my recipe this weekend. I'm going to be making a fall favorite of mine with a NEW Lobster Gram product I have never tried before, our Niman Ranch all natural 10oz bone in pork chops. I have only become aware of Niman Ranch in the last year or so since we started working with them, and I have to say...I'm a HUGE fan. The Spiral Cut Holiday Ham we carry I prepared in the office for the trial...it served 20 people and everyone had rave reviews. It's easy to be an awesome cook when you start with outstanding ingredients like meats from Niman Ranch.
Anyway...back to the recipe. Apple Stuffed Pork Chops.
I have a great apple stuffing recipe that will be stuffed into the pork chops and baked.
My kitchen is going to smell like fantastic pork and apples.
In short, my kitchen is going to smell like fall, and I can't wait! It's making me hungry just thinking about it!
So...I won't share the recipe until Monday when I post the video and other image, but to give you an idea of what I'm starting with, here are some images from the frozen shipment that arrived today.
Happy Eating Foodies!

Ham Recipe Sent Via Comment

Good Monday afternoon foodies. I hope all of you had a great weekend! This morning I received a great Ham recipe comment on my Niman Ham post. This recipe sounds so good, I felt it should be a post of it's own. So here it is...I can't wait to give this one a shot.
And thanks again to @diella and @jeffallennyc !



Here's what we would do:
a) make a paste of mustard, minced garlic, paprika, fresh herbs (thyme is nice) and black pepper.
b) score the surface of the ham all over. Slather with mustard paste.
c) Drain and rinse a bag or two of sauerkraut.
d) In a roasting pan put sliced yellow onions, kraut, some garlic cloves, bay leaves, fresh thyme, whole peppercorns, some cloves, and a couple bottles of light German style beer.
e) add some smoked pork Kielbasa cut into 1-2 inch pieces
f)Place the ham on top of the kraut, cover the whole thing with foil and bake in the oven the right amount of time for the size of your ham. Then uncover and cook for additional 30 minutes or until a nice crust forms from the paste.

We like to slice and eat with rye bread, some of the kraut, sliced pickles and spicy mustard. Pairs nicely with beer or an off-dry Riesling. It also goes excellently with breakfast. Fry up some eggs and add thin ham slices to the pan and fry at the same time. Put on a bagel or English muffin, add a little Swiss or cheddar, etc.

Enjoy!
@diella and @jeffallennyc

Cider Brined Pork Chops

Lately I have been all about brining meat. I found this recipe on Eating well, and I have decided to give it a try this weekend. If if had not been for the blackberry Pork chop saute last night, I would be making this for dinner tonight!

Ingredients
Cider Brine

• 2 cups apple cider
  
• 1 cup water
  
• 1/4 cup kosher salt
  
• 1/4 cup honey
  
• 1/8 teaspoon ground cinnamon
  
• 2 cups ice

Pork Chops and Sauteed Apples

• 2 bone-in pork chops, trimmed
• 1 teaspoon chopped fresh sage
  
• 1 teaspoon freshly ground pepper
  
• 1/4 teaspoon ground ginger, divided
  
• 2 teaspoons extra-virgin olive oil
  
• 1 teaspoon butter
  
• 1/2 cup thinly sliced onion
  
• 1/2 cup white wine
  
• 1 tart apple, peeled and thinly sliced

Recipe Directions
To prepare cider brine: Pour cider and water into a bowl and stir in salt until dissolved, then stir in honey and cinnamon until the honey is dissolved. Stir in ice and check to see that the mixture registers 45°F or lower on an instant-read thermometer.
To prepare chops & apples: Place chops in a large sealable plastic bag. Carefully add the brine to the bag, seal, then place the bag in a bowl in case of any leaks. Refrigerate for at least 3 hours or up to 8 hours. Combine sage, pepper and 1/8 teaspoon ginger in a small bowl. Remove the chops from the brine. (Discard bag and brine.) Sprinkle both sides of the chops with the sage mixture. Heat a large heavy skillet over medium heat. Add oil and the chops. Cook until lightly browned, 2 to 3 minutes per side. Transfer the chops to a plate. Melt butter in the pan; add onion, stir to coat, cover and cook, stirring often, until starting to turn translucent and brown, 2 to 3 minutes. Add wine and stir, scraping up any browned bits; cook for 1 minute. Stir in apple, cider and 1/8 teaspoon ginger; bring to a boil. Nestle the chops into the sauce, reduce heat to a simmer, cover and cook for 3 minutes. Turn the chops, cover and cook until an instant-read thermometer inserted into the center of the chops registers 145°F, 3 to 5 minutes. Transfer the chops to a warm platter and tent with foil. Bring the sauce in the pan to a boil and cook until it is syrupy, 3 to 4 minutes. Spoon the sauce over the chops and serve..
Source:Blackberries and Pork Chop Recipe

Pork Chops and Apple Sauce

Pork Chops with homemade apple sauce is just about the best fall comfort food one can make in their own kitchen. Of course you can save a lot of time with this one by using jarred apple sauce, but that's just not as much fun as making your own. If you are a big fan of apple sauce (like I am) you can double the batch recipe below and jar some of your own for later use!

Ingredients
For pork chops

• 2 cups milk
  
• 3 teaspoons salt
  
• 8 (1/2-inch-thick) pork chops
  
• 3 1/2 cups fresh bread crumbs
  
• 1 tablespoon minced garlic
  
• 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
  
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
  
• 2 to 3 tablespoons vegetable oil
  
• 2 to 3 tablespoons unsalted butter

For applesauce

• 3 lb mixed McIntosh and Gala apples
  
• 1/4 cup water
  
• 3 tablespoons sugar
  
• 1 tablespoon cider vinegar
  
• 1 Turkish or 1/2 California bay leaf
  
• 1/4 teaspoon ground allspice

Recipe Directions:
Marinate pork chops: Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour. Make applesauce while chops marinate: Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
Fry pork chops: Preheat oven to 200°F. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl. Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer. Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.) Serve pork chops with applesauce.
Source:Pork Chop and Apple Sauce Recipe