Pocket Pork Chops

Thick-cut pork loin chops get a deep pocket sliced into them and packed with a savory-sweet stuffing of sauteed mushrooms, chopped apple, plumped raisins, and whole wheat bread crumbs. It’s a dinner-for-two that feels more involved than it actually is.

The stuffing comes together quickly in a small skillet with chicken broth instead of butter, keeping things lighter. Plumping the raisins in boiling water beforehand is a small step that matters. Dry raisins will steal moisture from the stuffing as it bakes, leaving you with a dry pocket.

Browning the stuffed chops before baking builds a seared crust that locks in juices during the oven time. The splash of water in the baking dish creates a little steam that keeps the chops from drying out as they finish.

Pro Tips

• Use a sharp, thin knife to cut the pocket. You want a deep cavity but be careful not to cut through the other side.
• Secure the pocket with wooden toothpicks, and remove them before serving so no one bites down on a surprise.
• One-inch-thick chops are a must here. Thinner chops won’t hold enough stuffing and dry out faster.
• Let the chops rest 5 minutes after baking for juicier slices.

Variations

• Swap raisins for dried cranberries for a tarter, more seasonal filling.
• Add a tablespoon of crumbled blue cheese to the stuffing for a sharp, funky contrast.
• Use pear instead of apple in the stuffing for a softer, more delicate sweetness.