Pine Nut Sage Stuffed Pork Chops Recipe

How to make it

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• Place a large oven proof skillet in oven preheated to 450.
• Slit a 3" pocket into each chop leaving 1" next to bone at top and bottom uncut then set aside.
• Sprinkle sugar over bottom of a small skillet.
• Heat on low and when sugar dissolves add onions stirring to coat slices with sugar.
• Cook until the onions turn caramel colored then set aside.
• Heat a small skillet on medium high then cook pine nuts until toasted stirring constantly.
• Remove from heat and put nuts into medium bowl.
• Add stuffing mix and sage then make according to package using less moisture than called for.
• Open pocket of each pork chop and put stuffing inside loosely.
• Brush each chop with Dijon over top and sides including over the stuffing that shows.
• Carefully remove hot pan from oven and place chops in pan glaze side down.
• Brush Dijon over top and put pan back into the oven then cook chops 8 minutes.
• Turn chops carefully so stuffing doesn't fall out then cook other side 8 minutes.
• Remove from oven and transfer chops to a warmed platter for 5 minutes to rest.
• While resting put same skillet on medium low heat and pick out any pieces of stuffing.
• Add 3/4 cup stock and stirring constantly simmer until smooth and reduced by half.
• If chops have lost any juice pour that into the sauce as it simmers.
• While the stock is cooking heat the caramelized onions on top of the stove.
• Serve with sauce as desired on top of chops.