Apple-Stuffed Pork Chops with Cider Garlic Glaze

I had some good friends over for dinner last night and one of them, Charlie, requested these pork chops. I made them for him once before for helping me carry a table from my sister's apartment to my then new apartment. They're super tasty and a really special weeknight meal. The sauteed apples are so tasty, I'd love to find another use for them. The sweet of the apple and the rich butter, the salt, and the kick of the chipotle powder is awesome. The cider glaze is also incredibly good - syrupy but with garlic. Yum! I served it with minted pea puree. (Jamie loves pea puree, so it's becoming a staple in our house.)

Serves 4
Ingredients:
4 bone in pork chops, the thicker the better
1 1/2 apples (I used 1 Granny Smith and half a Gala) peeled and thinly sliced
3 cups apple cider
4 tablespoons butter
1 clove garlic, smashed and peeled
1/2 tsp chipotle powder
1/2 tsp smoked paprika
salt and pepper

Directions:
Preheat the oven to 350. Salt and pepper the pork chops and cut a slit on the side about an inch wide and move the knife around inside to hollow out the pork chop but leaving just a small hole. Melt 2 tbsp butter in a small saute pan and add the apples.

Once coated with butter, add chipotle powder, paprika, and a large pinch of salt and some black pepper. Saute until soft. (From the chipotle and paprika, they turn a really pretty orangy color.)

Meanwhile, pour the cider into a sauce pan with the smashed garlic clove and boil until reduced to about 1/2 cup, very syrupy. Once the apples are soft, season to taste. Allow them to cool a bit, then chop them roughly.

Stuff the chopped apples into the pork chops - they can fit more than you think! You want to stuff each one until you can't fit any more apple in. Melt 1 tbsp butter in a large cast iron skillet over high heat.

Add 2 of the pork chops and sear until golden brown, about 2 minutes each side, then put in the oven.

Add another tbsp butter and do the same with the remaining pork chops. Cook them in the oven for about 15 minutes. When they're done, plate them and drizzle the cider syrup over. Definitely a treat! (It's great to serve them with something that can absorb the extra juice, like couscous, mashed potatoes, polenta, pureed vegetables...)