Apple and Havarti Stuffed Pork Chops in Creamy Calvados Sauce
  • 4 Thick Cut (1 1/2 inch)Pork Chops
  • 2 small Granny Smith Apples small cice
  • Handful Panko Breadcrumbs
  • 12 oz of "Trinity" (4 oz each of diced white onion, celery, green pepper)
  • 6 oz shredded Havarti Cheese
  • 2 TBSP Butter
  • 1/2 TBSP Oil
  • 8 oz Heavy Cream
  • 6 oz apple juice
  • 4 oz Calvados (Apple Brandy)
  1. Preheat oven to 500 degrees
  2. Sweat "Trinity" in butter and olive oil until onions are translucent (5 minutes), add diced apples until cooked (another 3 minutes).
  3. Add apple juice and allow to reduce for 5 minutes.
  4. Add calvados (off burner) and burn off alcohol.
  5. Add cream and reduce until "syrupy".
  6. Remove 6 oz of liquid to mixture and reserve.
  7. Add panko and cheese to remaining mixture in pan, allowing for panko to absorb liquid.
  8. Remove and let cool.
  9. Once cooled, separate mixture into 4 and stuff pork chops with mixture.
  10. Sear chops in saute pan until browned on both sides. Remove from burner and place in preheated oven for 10 minutes.
  11. Reduce oven to 350 and cook for an additional 10 minutes.
  12. Remove from oven, let side, and finish with reserved sauce