Stuffed Pork Chops with apple brandy gravy and apple raisin compote

Fall is upon us and my grocery store is essentially giving pork away.  The buy one get two free deal on thick cut boneless pork chops was too good to be passed up.  Trying to find new pork ideas I came up with this and really liked the results. I cheated and used Stove Top Savory Pork stuffing mix.  I had it on hand and I did not have the bread cubes to make from scratch but will next time.

Stuffed Pork Chops with apple raisin compote

Prep Time15 minutes
Cook Time21 minutes
Total Time36 minutes
Course: Main Course
Servings: 4 people


  • 2 1/2 pound Thick cut boneless pork chops
  • 1 box Stove Top Savory pork stuffing prepared according to box instructions then cooled
  • 1 Each Large Apple I used Ambrosia gold but any sweet apple will do
  • 1/2 Cup Diced Onion
  • 1/4 Cup Raisins
  • 2 Tbls Olive Oil
  • 1/2 Tsp Rosemary
  • 1/2 Tsp Sage
  • 1/2 Tsp Pepper
  • 1/8 Cup Brandy


  • Cut pocket into Each pork chop making sure not to cut all the way through
  • Stuff each pocket with the prepared and cooled Stove top stuffing
  • Core and thinly slice the apple leaving skin on
  • Pre heat oven to 400 degrees then pre heat skillet and add olive oil
  • Sautee diced onions and push off to the sides of skillet
  • Place pork chops into center of pan sear about 3 minutes
  • Flip pork chops then add apples and raisiins surrounding the chops. Sprinkle chops with rosemary, sage and pepper
  • Place skillet into oven and bake 12 minutes or until pork reaches 150 degrees
  • Remove from oven move everything to warm plate
  • Deglaze skilet with 1/8 cup brandy scraping up the fond ( bits of food)
  • Pour your Apple Brandy Gravy into skillet simmer for a minute or two to bring gravy back to temp
  • Plate your Pork chops and Apple Raisin compote then cover with gravy serve immediately


Apple Brandy Gravy

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Sauces and Gravies
Servings: 4 people


  • 1 Each Large Apple I used Ambrosia Gold Peeled cored and diced
  • 1/2 Cup Diced Onion
  • 1/3 Cup Brandy
  • 1.25 Cups Beef Stock
  • 2 Tbls Butter
  • 1/4 Cup Heavy Cream


  • Sautee apple and onions in butter working to get a slightly caramelized color
  • Add brandy to pan simmer until reduced by 50% scraping up the fond while reducing
  • Add beef stock simmer 3-4 minutes
  • Add Heavy Cream simmer 2 minutes and remove from heat
  • Let cool slightly then pour into blender or food proccessor blend until smooth
  • Re heat to serve

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