Today we’re making a grilled stuffed pork chops recipe with apple stuffing and balsamic glaze that sure to “wow” your guests.
The secret to this delicious recipe is in the marinade, which is made with a sweet-and-savory mixture of apple cider, Newcastle brown ale and bay leaves. It’s then soaked for 12-14 hours for the ultimate flavor indulgence!
In this episode of Chef Tips, I traveled to Orange County to meet up with fellow YouTube chef Jack Scalfani of the Cooking with Jack Show.
These stuffed pork chops are finished off with a tangy balsamic vinegar reduction that compliments the tender meat and apple stuffing. These ain’t your momma’s pork chops!
Grilled Stuffed Pork Chops with Apple Stuffing and Balsamic Vinegar ReductionRecipe by Jason Hill – CookingSessions.com
- 4-6 pork chops
- 24 oz. apple cider
- 24 oz. Newcastle Brown Ale
- 4 bay leaves
- 2 tablespoons butter
- 2 gala or Granny Smith apples diced
- 1 shallot finely diced
- 2 cloves garlic finely diced
- 1 tablespoon brown sugar
- Dash of cayenne pepper
- Salt and fresh cracked pepper to your taste
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh sage
- 2 cups panko bread crumbs
- 1 1/2 cups balsamic vinegar
- Marinate 4-6 pork chops in the apple cider, ale and bay leaves for 12-24 hours.
- When ready to cook, remove the chops from the marinade and place in the refrigerator on a place.
- In a saute pan, melt the butter. Add garlic, shallots and apples. Saute until apples are tender. Add brown sugar, sage and chopped parsley. Saute until apples soften up. Next, stir in the panko bread crumbs and add enough water to bind — about 1/2 cup. Season with salt, cracked pepper and cayenne. Set aside until ready to stuff the chops.
- Using a small paring knife, carefully slice a hole through the fatty side of each pork chop. Slowly carve a small cavity in the middle, keeping the hole small. Using your hands, fill each cavity with desired amount of apple stuffing. Once all the chops are complete, coat each side with about 1-2 tablespoons of olive oil.
- Next, prepare the balsamic vinegar reduction. Place about 1 to 1 1/2 cups of balsamic vinegar in a large saute pan and cook over low heat until it reaches a syrupy consistency. Set aside and keep warm as you preheat the grill.
- Grill pork chops on a preheated grill, turning once to get grill marks on each side.
- Serve topped with a drizzle of the balsamic vinegar reduction and enjoy!