Pork Chop With Apple & Pumpernickel Stuffing

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Cut open the package of pork chop (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the pork chop to the pan and sear for 2 minutes, then use tongs to flip the pork over and sear the other side for 2 minutes. Remove the pork from the pan and place on a plate. Set aside until step #5.
3. Return the pan to medium-high heat. Add the sausage, sage and poultry seasoning (b) to the pan. Stir with a wooden spoon and use the spoon to break up the sausage into smaller pieces. Cook for 90 seconds. Then add the vegetables (c) to the pan. Season with a pinch of salt and pepper. Stir and then cook for 1 minute without stirring.
4. Next add the pumpernickel croutons (d) to the pan with the sausage and vegetables. Season with a pinch of salt and pepper. Cook for 1 minute.
5. Remove the pan from the heat. Add the pickled apple and jus (e) to the pan. Gently stir to combine all of the ingredients together. Place the pork chops in the pan on top of the stuffing, then put the pan in your 425 degree oven and bake for 5 minutes.
6. After 5 minutes, gently stir the stuffing and then put the pan back in the oven. Continue baking the pork and stuffing for another 3-5 minutes, or until the pork is cooked through. When the pork is ready, place on a cutting board to rest for 2 minutes. Keep the stuffing in the pan.
7. Spoon the stuffing on to your serving plates. Slice the pork and place on top of the stuffing.