I love to have fun with paper, food, paint, music and events and just being creative in all of it. However, I don't feel the need to be a perfectionist nor a professional in any of my creations. I wish I could have a blog JUST about the art of cooking, photography, sewing, art, mothering, jewelry making, card making, dancing, gardening, deep spiritual thoughts, decorating, poetry, party planning, baking.... and the list goes on but I can't. I don't think I was created with the ability to focus on one task. I like all of these hobbies layed out before me and the freedom to pick whatever I choose depending on the mood or time I have.

Sunday, September 25, 2011

Sweet Potato & Apple Stuffed Pork Chops w/ Balsamic Orange Glaze

The aroma this dish gives off makes you salivate!

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

Start with thick bone-in pork chops. Rinse with cool water and pat dry with a clean paper towel.
Using a sharp boning knife, make a deep cut into the center of each chop, creating a pocket.

Season well, inside and out
Place in a preheated saute pan with 2 tablespoons olive oil and brown on both sides. Repeat with all chops. Set aside on a baking sheet.
Using the same saute pan, over medium-high heat, add 1 tablespoon butter and onions and saute. (If there is a lot of blackened bits left from the meat, scrape out and discard, but keep golden browned bits.)
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.
Brush chops with glaze and place in preheated oven. Bake for a total of about 15 to 20 minutes, basting with glaze periodically.
Allow chops to cool on the pan, tented with foil for 10 minutes before serving. Drizzle with remaining glaze, if desired.

This wonderful recipe and first picture came from Jane Deere


  1. Yes, please! This looks totally amazing! :) I would love it if you shared it on Makin' You Crave Monday over at my blog, MrsHappyHomemaker.com!!