Apple & Shallot Stuffed Pork Chops with Brandied Cherry Sauce

These chops are a fresh take on pork chops and apple sauce. You can have them with or without the brandied cherry sauce... but we recommend you try it with!

Apple & Shallot Stuffed Pork Chops with Brandied Cherry Sauce

APPLE STUFFED PORK LOIN

4 Boneless Pork Loin Chops

1 tsp. salt

Dash of ground ginger

Dash of ground cloves

BRANDIED CHERRY SAUCE

1 (15-ounce) can whole black pitted cherries in natural juices, drained

2 rounded spoonfuls sugar - for fresh cherries only

Salt and pepper

2 tablespoons extra-virgin olive oil

Splash of brandy

1/2 cup chicken stock

2 tablespoons butter, cut into pieces

APPLE SHALLOT STUFFING

1/2 cup thinly sliced shallots

2 green apples, grated or chopped

2 tbsp. soft butter

2 tbsp. brown sugar

1 tbsp. mustard

Mix all ingredients for stuffing and set aside.

Make slits in loin, deep enough for filling. Rub pork loins with salt, ginger and cloves. Place in roasting pan and spoon stuffing into pockets in loin. Bake at 350 degrees for 33-40 minutes or until internal temperature is 160*. Remove meat from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place roasting pan back on stove over medium heat. Add a tablespoon extra-virgin olive oil. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. Add brandy by removing the pan off the burner to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. reduce stock a minute, then add butter in small pieces. Toss sauce to combine and pour down over chops.