The Iowa Pork Chop

Iowa Stuffed Pork Chop

In Iowa, we love our pork and celebrate it with our claim-to-fame huge pork chop we call the Iowa chop.  We stuff it with dressing to make a beautiful chop.  You can buy these monsters at almost any meat market here in Iowa, but if you can’t just ask your butcher to cut your chops extra thick.

You may pick your favorite dressing to stuff your chop with, but I’m sharing a sweet apple and sausage dressing today. If I'm making a sausage stuffing, I always use sage.  I think they go hand and hand.

4 pork loin rib chops, cut 1-1/4 inches thick

½  pound fresh Iowa pork sausage

½   cup chopped onion

1 cup of cut up dried bread cubes or corn bread (I prefer white bread cubes)

2/3 cup grated apple

½ teaspoon crushed dried sage
1/2 teaspoon salt

¼  teaspoon pepper

1/3 cup apple cider or apple juice

1/3  cup apple jelly

1  tablespoon lemon juice

Cut a pocket in each chop by slicing almost to the bone. 

Picture looks like some type of monster from Star Wars doesn't it?  
Don't trim off that fat.  Fat equals flavor.  

In a large skillet, brown the chops in oil over medium heat. Remove from the heat and set it aside.

In a large skillet saute the onion until caramelized.  Add the sausage and brown; drain well. Stir in bread cubes, grated  apple (I like Grannie Smith), sage, salt and pepper. Add 2 tablespoons of the apple cider to moisten, tossing lightly.

Spoon about 2 tablespoons of the stuffing into each pork chop pocket. Secure pockets with wooden toothpicks. Stir remaining apple cider into remaining stuffing.

Place stuffed pork chops on a rack in a shallow roasting pan. Place remaining stuffing in a greased 1-quart casserole. Cover casserole and refrigerate until ready to bake.

For glaze, in a small saucepan, combine apple jelly and lemon juice. Cook and stir until jelly melts; brush chops with some of the glaze.

Bake chops, uncovered, in a 375 degree F. oven for 20 minutes. Brush again with glaze. Place covered casserole of stuffing in oven beside pork chops. Bake about 20 minutes more or until no pink remains in chops and stuffing is heated through.  Serve it with extra dressing on the side, Iowa corn on the cob and apple sauce and you have an Iowa country meal. 

Tomorrow I'm doing scalloped potatoes to use up the rest of that ham.  I love meat and potato dishes because I was raised on them.  

Be happy and may God bless you and yours.