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Saturday, March 20, 2010

Pork Chop with Apple, Walnut, Sausage Stuffing

This little beauty is quick and to the point which is just what I needed tonight. I spent the day with the ladies at a clinic called Rx Stars. Every one of the ladies is a positive and friendly force to be reckoned with. The energy in these clinics is amazing. If you live in the So Cal area, I highly recommend you come and join us. A high fitness level is not a requirement. All you have to do is bring your can do, kick ass attitude. You will leave a better person.

So after about 80 snatches, 5 rope climbs and a WOD called "Survivor" (I almost didn't), life still goes on in my home and I have to make dinner. Feeling like an elated version of a Gumby/new baby deer combo, I waddle and waiver over to the kitchen. I still can't feel my legs... damn squat clean thrusters, but I also can't wipe the smile off my face. I'm glad dinner is an easy one tonight!

What you'll need:
4 pork chops (about 1 inch thickness)
2 sweet Italian sausages
1 granny smith apple (don't substitute), chopped
a handful of walnuts, finely chopped
2 tsp dried, rubbed sage
1/2 cup white wine or chicken stock

What you do:

Remove you sausage from the casing and pan fry. If you have a mini chopper, throw the sausage in there to make it into a fine consistency (or chop by hand). Chop up your apple and the walnuts. Put these three ingredients in a bowl and mix together.

Cut a pocket through the center of the pork chop leaving 3 sides intact. Rub each pork chop with some sage and sprinkle some pepper on both sides of the meat. Now take the stuffing mix and scoop it into the chop. It helps if you secure the open end with some toothpicks to keep the stuffing inside.

Get a pan hot and brown the chops quickly on both sides. Not too long now... you just want to brown them, not cook them. Transfer them into a pan and add 1/2 cup white wine or chicken stock. Cover with foil and bake the chops for about 15 to 20 minutes. Be careful! Pork dries out easily so don't over cook them. Remove them from the oven and keep the pan covered for 10 minutes to allow the chops to rest. Serve with a fresh veggie for a quick and tasty meal.



  1. Hi! I just tried this recipe! Wow. My WHOLE family loved it! the 4-year-old cleared her plate. The 9-year-old asked for more, and the 14-year old ate two whole chops! My husband thinks I'm a goddess in the kitchen and I am so grateful for your blog and the quick, tasty and Paleo-healthy recipes!

  2. By the way, what is that yummy looking veggie side you have in the photo?

  3. Aki, i love your comment! This is why I do what I do. Kids are so hard to feed but they seem to love my recipes. hurray! Look under salads and you will find a salad called the big bowl of awesome yumminess. It is so tasty. I keep a bowl of it in the fridge all the time.


    yes, they are boneless and about 1 inch thick. You could easily use bone in chops. They might even have more flavor!