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Stuffed Pork Chops

Copper Chef 11” Square Fry Pan 

Recipe Type:  Pork
Servings  3
3    thick pork chops  
2  cup  Bread cubed  
1    Carrot peeled and diced  
1    Small onion peeled and diced  
1    Celery stalk diced   
1  teaspoon  poultry seasoning  
3  tablespoon  butter  
0.5  cup  apple cider  
1  pinch  Salt and Pepper  
2  tablespoon  olive oil  
0.5    Shallot minced  
0.75  cup  Cider  
2  tablespoon  orange marmalade   
2  tablespoon  butter  
1    Apple diced  

  1. Make the stuffing:  Place the copper chef on the stove on medium heat and add the butter let it melt.
  2. Add the onions, celery, apples & carrots cook until tender.  Add the S&P and poultry seasoning cook for 1 minute.  Add the bread and cider turn off the heat and mix until well blended.  Set aside to cool.
  3. Place the pork chops on a cutting board and make pocket to hold the stuffing.  Make a slit into the meaty part of the chop and move the knife around the inside to make a pocket.
  4. Preheat the oven for 375 degree.
  5. Once the stuffing is cooled fill the pork chops.
  6. Season the chops with S&P.
  7. Place the Copper Chef on the stove on High Heat to preheat for 2 minutes.  Add the olive oil and sear the pork chops 4 minutes per side or until the are golden.
  8. Place in the oven for about 10-15 minutes. Use a thermometer to test for doneness 165 degrees in the center of the pork chop.
  9. When done remove the chops and let rest.
  10. Place the Copper Chef on the stove medium heat and melt the butter.  Add the shallots cook for 2 minutes then add the rest of the ingredients.  Cook until slightly thickened and serve over pork chops.