Chef Nick’s Focaccia, Apple & Apricot Stuffed Pork Chops

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chef nicks focaccia apple and apricot stuffed pork chops

We’re looking forward to sharing some of our Lepp Farm Family member’s favourite recipes with you. To start, our very own Chef Nick has created this recipe using Lepp’s pork along with the freshest ingredients he could get his hands on. All of the items that are used in this recipe are available in our market, and if you’re not feeling adventurous to try stuffing your own pork chops, we’ve made it easy for you to purchase ones from our meat counter that are ready to take home and cook!

Ingredients

Pork Chops:

¼ cup chopped onion 2 tablespoons butter
1 tablespoon olive oil
4 cups focaccia bread cut into 1 inch cubes
½ cup dried sliced apricots
½ cup chopped granny smith apples
2 tablespoons chopped celery
1 teaspoon minced garlic
1 teaspoon chopped fresh parsley
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
½ cup Lepp’s chicken stock
4 Lepp’s 2.5 inch thick cut pork chops
salt and pepper to taste

Roasted Shallot Demi-Glace:

2 shallots peeled and roasted or caramelized
1 cup Lepp’s beef stock

1/3 cup red wine
1 tablespoon butter
salt and pepper to taste

Potato Rosti:

¾ lb Yukon potatoes
1 small onion julienned (sliced thin)
1 teaspoon salt
1 teaspoon pepper
2 tablespoons vegetable frying oil

Parsnip Chips:

2 liters canola oil
1 pound parsnips
Kosher salt
Fresh ground black pepper

Method

Pork Chops:

  1. Preheat oven to 350F
  2. In a large skillet, sauté onion, celery, apples, apricots, garlic, focaccia bread, and fresh herbs in the butter and olive oil.
  3. Add chicken stock and stir until it’s half reduced. Season to taste.
  4. Cut a large pocket in the side of each pork chop and spoon the stuffing mixture loosely into pockets.
  5. In a separate skillet, add olive oil and butter and brown both sides of the pork chops on medium high heat.
  6. Place browned chops on a greased baking dish or pan, cover with aluminum foil and bake in the preheated oven for 20 minutes.
  7. Remove cover and bake for 20 minutes or until the juices run clear.
  8. Serve with the following side dishes, and enjoy!

Roasted Shallot Demi-Glace:

  1. In a small saucepan, reduce wine and stock in half (or to desired consistency) with the roasted shallots.
  2. Remove from heat and season to taste and whisk in the butter.

Potato Rosti:

  1. Peel potatoes and grate them using the large holes of a hand grater or food processor
  2. Put the potatoes and onions in a bowl, add the salt and pepper and toss to coat thoroughly
  3. Let the potato mixture rest for 5 minutes.
  4. Heat a heavy pan or skillet over medium heat and add oil.
  5. Add desired amount of potato and onion mixture to the pan, cook and flip until golden brown. Approximately 8 minutes per side.

Parsnip Chips:

  1. Heat canola oil in a deep skillet pan at high heat to 375F
  2. Peel parsnips and lay them flat on a surface. Using a vegetable peeler, peel of 4-5 flat wide noodle shaped strips.
  3. Dently add a small handful of parsnips to the oil; stiring gently until lightly browned and crisp – approximately 1-1 ½ minutes.
  4. Remove the crispts from the oil using a slotted spoon or a spider. Drain for 30 seconds
  5. Sprinkle with salt and pepper.