Apples and pork are the perfect pairing especially for fall. I recently had grouse hunters from Ohio that came to experience Maine upland hunting and was looking for something that represented fall to serve. The idea of brown rice, apples and pork chops seemed just right! Of course I needed to top it off with one of my Maine Made sauces . Apple Vodka Sauce would add the sweet apple flavor this dish needed.
I started with apples right from the trees here at Silverton Sporting Ranch. We are so lucky here to have approximately 150 apple trees with a wide variety to choose from. Some are sweet and crisp others are tart and perfect for pies and of course cider and wine! I do have a batch of apple wine fermenting now that is going to be so good.
I found nice thick cut pork chops that would hold up to being stuffed. This recipe will make enough to stuff 4 pork chops. Adding beef bouillon to the rice cooking water adds tons of flavor.
Here's What You Need:
4 thick cut pork chops
2 small apples
1 small onion
2 stalks celery
1 cup uncooked brown rice
1 beef bouillon cube
2 TB butter
Here's How To Do It:
- With pork chop flat using a sharp knife cut a pocket in the pork chop. Becareful to no cut all the way thru.
- Season with salt and pepper
- Add 2 cups of water to sauce pan. Add 1 bouillon cube. Add 1 cup brown rice and cook according to package directions.
- Chop apples, celery and onion into 1/2" pieces.
- Sautee apples, onions and celery in butter until onions are soft.
- Add apples, celery and onions to cooked rice.
- Using a spoon stuff rice mixture into pork chops. Place in baking dish with the stuffed side up. Top with additional rice mixture.
- Bake at 350 degrees for an hour. Top off with Apple Vodka Sauce for last 5 minutes.
I served with roasted potatoes, broccoli and apple sauce. So good.