3 pounds thick bone-in pork chops (6--8 ounce chops)
1 tablespoon season salt (used: Jane’s Crazy Mixed Up Salt)
2 tablespoons olive oil
2 sweet potatoes, peeled & medium dice
2 Granny Smith apples, peeled & medium dice
1 tablespoon butter
1 large onion, peeled, halved & sliced thin
1 tablespoon sugar
½ cup orange juice
1 tablespoon fresh thyme leaves, minced
½ cup balsamic vinegar
1 cup orange juice
½ cup orange marmalade
1 tablespoon fresh ginger, minced
S&P, to taste
Add 1 tablespoon sugar to the onions and continue sauteing until they reach a caramel/golden brown color.
Remove onion to a bowl and set aside. Add sweet potato to pan and saute for 2 minutes.
Add apples, thyme, and fresh cracked salt and pepper. Saute for about 1 minute.
Add orange juice to deglaze the pan. Saute for about 2 to 3 minutes over medium-high heat to reduce liquid. Stir in sauteed onions. Pour off into a bowl and allow to cool to the point where you can handle it with your fingers.
Generously stuff the chops, pressing mixture firmly into the center pocket.
Meanwhile, combine all of the glaze ingredients into a sauce pot and place over medium heat and reduce until slightly thickened, just enough to lightly coat the back of a spoon.