Baked Stuffed Pork Chops

Ingredients

• 4 bone-in pork loin chops, 1 1/2 inches thick
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 4 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 4 cups dry bread cubes
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 3/4 cup chicken broth, for the stuffing
• 1 large egg, beaten
• 2 tablespoons chopped fresh parsley
• 2 tablespoons vegetable oil
• 3/4 cup apple cider

Before you cook

• Cut a deep horizontal pocket into each chop from the fat side, stopping just short of the bone.
• Season the chops inside and out with the salt and pepper.
• Finely chop the onion and celery.
• Beat the egg in a small bowl.

Steps

1. Heat the oven to 375 degrees Fahrenheit.
2. Melt the butter in a skillet over medium heat and cook the onion and celery for 8 minutes until soft.
3. Put the bread cubes in a large bowl and pour the buttery vegetables over them.
4. Add the sage, thyme and parsley, then pour in the chicken broth and toss until the bread is evenly moistened.
5. Stir in the beaten egg and let the stuffing cool for 5 minutes.
6. Pack the stuffing into the pocket of each chop and press the opening closed, securing it with a toothpick if needed.
7. Heat the oil in an oven-safe skillet over medium-high heat and sear the chops for 3 minutes per side.
8. Pour the apple cider around the chops in the skillet.
9. Transfer the skillet to the oven and bake for 30 to 35 minutes, until the pork reads 145 degrees Fahrenheit and the stuffing is hot in the center.
10. Rest the chops for 8 minutes, then spoon the pan juices over them and pull out the toothpicks before serving.