Pork Loin Stuffed with
Fennel Corn Bread Stuffing with Green Apple Balsamic Reduction
Pork Loin Chop Stuffed with Fennel
Corn Bread Stuffing
4 Boneless Pork Loin Chop Center Cut (approximately 1 inch to an
inch and a half thick)
2 cups cubed Cornbread
� tsp Halen Mon Salt
� tsp Pepper
� cup chopped Green Apple
� cup Fennel chopped
1 Tablespoon dried Sage
� cup Chicken Broth
3 Tablespoons Olive Oil
Preheat Oven to 375�
In a saut� pan, add 1 Tablespoon olive oil and heat over medium
high. Add the onions, fennel and apple. Cook until soft and
onions are translucent. In a medium bowl combine the cubed corn
bread, the apple fennel mixture, the chicken broth , sage and �
tsp salt and pepper. Stir until combined.
Slice each pork chop along the side, the cut should be long
enough and deep enough to make a pocket for the stuffing. Fill
each chop with the stuffing.
In the same saut� pan, add 2 tablespoons of olive oil and heat
over medium to high heat. Add the pork chops. Cook the pork for
approximately 5 minutes until browned on one side. Flip the pork
chop and brown the other side. Turn off the heat. Using tongs or
a spatula, remove the pork from the pan and place it on a cookie
sheet or baking dish and place in the oven for approximately
15-20 minutes until cooked through. Serve with the Green Apple
balsamic reduction.
Green Apple Balsamic Reduction
� cup Green Apple Balsamic Vinegar
� cup of chicken broth
1 Tablespoon of Dijon Mustard
Using the same saut� pan that you seared the pork in, place the
pan over medium high heat. Add the chicken broth, Green Apple
balsamic and Dijon mustard and wisk together scraping up any
pork bits that may have stuck to the bottom of the pan. When the
liquid has reduced in half, drizzle it over the pork and serve.
This dish is great with almost any side. We like seared Rapini
or a garlic cauliflower mash.