Chuletas de cerdo rellenas y jugosas

Ingredientes

• 4 Pork Chops (thick cut, boneless)
• 1 Tablespoon Parsley (fresh, chopped)
• 1 Tablespoon Milk
• 1/4 teaspoon Salt
• 1/4 teaspoon Rubbed Sage
• 1 Apple (small, chopped fine)
• 1 Cup Corn (frozen and defrosted)
• 1 Cup Panko Bread Crumbs
• 2 Tablespoons Flour
• 1 teaspoon Smoked Paprika
• 2 teaspoons Chili Powder
• 2 teaspoons Garlic Powder
• 1 teaspoon Onion Powder
• 1/4 teaspoon Pepper
• 2 teaspoons Kosher Salt
• 3 Tablespoons Dijon Mustard
• 3/4 teaspoon Rosemary (fresh, minced)
• 1/3 Cup Honey
• 1 Cup Chicken Broth
• 1 teaspoon Brown Sugar
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Butter
• 1/2 teaspoon Corn Starch
• 1/2 teaspoon Water

Preparación

1. 1

   Heat the oven to 350 degrees F.

2. 2

   --- For the Filling ---

3. 3

   In a small bowl, stir together all of the filling ingredients and remove 1/2 of it to a small bowl.

4. 4

   --- For the Rub ---

5. 5

   In a shallow dish, whisk together the rub, set aside.

6. 6

   --- To Prepare ---

7. 7

   Place each chop on the long side, using a knife carefully cut a pocket in the meat being careful to not cut through to the other side.

8. 8

   Spoon the filling into each cavity and I like to stick a toothpick into the open end to help close it. If you need to steal a little filling from the other bowl that's ok, the remaining filling is just going to be crisped as a garnish. Next, pat the rub all over each side of the meat and set aside.

9. 9

   In a skillet over medium high, add a drizzle of oil, and cook on each side until browned, about 3 minutes.

10. 10

    Remove the meat to a 9x13” baking dish.

11. 11

    Meanwhile, whisk together the sauce ingredients except the butter, cornstarch and water in a small bowl.

12. 12

    With the skillet back over medium heat, add the sauce and whisk with any bits left in the pan. Turn the heat on the skillet to medium and allow to simmer until reduced barely. Melt in the butter and simmer another 1 minute.

13. 13

    Pour 1/2 of the sauce over the meat and reserve the rest for serving.

14. 14

    Bake for 40-50 minutes or until a thermometer shows 165 degrees in the meat.

15. 15

    The last few minutes of baking, in a small skillet over medium heat, add a drizzle of oil and add the remaining stuffing ingredients. Cook, stirring occasionally until lightly browned. Set aside. Reheat the remaining sauce in the skillet and once simmering, add the cornstarch to the water and then whisk it into the sauce until thickened.

16. 16

    Remove the meat from the oven and add a sprinkle of the stuffing to each chop and then pour the sauce all over the tops.Enjoy!