This Apple Walnut Stuffed Pork Chops with st. Andre cheese and lentils is easy and elegant. Contains of porkchop filled with apple walnut, top with cheesy St. Andre Cheese and serve with lentils, perfect combination ever.
Here what you will need
Ingredients
3 tablespoons butter
1 cup chopped onions
8 sage leaves, roughly chopped
1/2 cup chopped celery
4 Gala apples, cored, and cut into 1/4-inch chunks
3/4 cup walnut halves
1 to 1 1/2 cups dry bread crumbs
4 (2 inch thick) bone-in pork chops
Essence
Olive oil, for drizzling
1/4 pound St. Andre cheese, cut into 4 slices
Lentils, recipe follows
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon dried leaf oregano
1 tablespoon cayenne pepper
1 tablespoon dried thyme
Lentils:
Olive oil
2 cups brown lentils
4 cups chicken stock
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
2 bay leaves
Direction :
1. Preheat the oven to 550 degrees F
2. Heat sauté pan to over medium-high heat, melt butter, stir in onion and celery, cook until fragnant and softened, stir in sage, apples and walnut, cook and give good stir until apples are soft, about 8 minutes. Drizzle in the bread crumb, little by little, until the bread are moistened but not dry. Remove from the heat.
3. For essence, combine all essence ingredients in the small bowl, mix well and store in an airtight jar or container.
4. For lentils: preheat medium sauce pan to over medium heat, coat the bottom of pan with enough olive oil, add the onion, celery, carrots, sauté for about 6 minutes or until softened, stir in bay leaves, lentils, and chicken stock, boiled, cover and cook for about 25 minutes or until the lentils are tender, season with salt and pepper. Set aside
5. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. And then fill the pocket with as much filling as you can get in. Season both sides of the chops with Essence. Put on a baking sheet in a circle, so there is space in the center. Place any extra filling in the center of the chops. Sprinkle lightly with olive oil.
6. Bake for about 15 minutes or until outside begin color, reduce the heat to 500 degrees F, cook unti medium, about 15 minutes, remove from the oven.
7. Top of each chop with 1 sliced of st. andre cheese, return to oven, bake until the cheese is melted and bubbly for about 5 minutes.
8. Serve with lentils
Ingredients
3 tablespoons butter
1 cup chopped onions
8 sage leaves, roughly chopped
1/2 cup chopped celery
4 Gala apples, cored, and cut into 1/4-inch chunks
3/4 cup walnut halves
1 to 1 1/2 cups dry bread crumbs
4 (2 inch thick) bone-in pork chops
Essence
Olive oil, for drizzling
1/4 pound St. Andre cheese, cut into 4 slices
Lentils, recipe follows
Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon dried leaf oregano
1 tablespoon cayenne pepper
1 tablespoon dried thyme
Lentils:
Olive oil
2 cups brown lentils
4 cups chicken stock
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
2 bay leaves
Direction :
1. Preheat the oven to 550 degrees F
2. Heat sauté pan to over medium-high heat, melt butter, stir in onion and celery, cook until fragnant and softened, stir in sage, apples and walnut, cook and give good stir until apples are soft, about 8 minutes. Drizzle in the bread crumb, little by little, until the bread are moistened but not dry. Remove from the heat.
3. For essence, combine all essence ingredients in the small bowl, mix well and store in an airtight jar or container.
4. For lentils: preheat medium sauce pan to over medium heat, coat the bottom of pan with enough olive oil, add the onion, celery, carrots, sauté for about 6 minutes or until softened, stir in bay leaves, lentils, and chicken stock, boiled, cover and cook for about 25 minutes or until the lentils are tender, season with salt and pepper. Set aside
6. Bake for about 15 minutes or until outside begin color, reduce the heat to 500 degrees F, cook unti medium, about 15 minutes, remove from the oven.
7. Top of each chop with 1 sliced of st. andre cheese, return to oven, bake until the cheese is melted and bubbly for about 5 minutes.
8. Serve with lentils
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