Give pork chops the steakhouse treatment for Father’s Day

Father’s Day meals don’t have to be elaborate to feel special. Sometimes all it takes is setting aside a little extra time and serving something that says, “I thought you’d enjoy this.”

Many Father’s Day menus revolve around steaks, burgers and the backyard grill. This year let’s give the humble pork chop the star treatment.

Stuffed with apples and onions and finished with herbs and Dijon mustard, they deliver steakhouse flavor without the steakhouse price tag.

One of the things I love about cooking is its ability to turn ordinary ingredients into something extraordinary.

A celebration doesn’t come from the price tag attached to the meal. It comes from the thought behind it.

Whether it’s Father’s Day, a birthday or simply a Tuesday when everyone is home at the same time, a little extra effort can make dinner feel like an occasion.

Apple & Herb Stuffed Pork Chops

Servings: 4

Ingredients

4 thick-cut pork chops with bone if possible, about 1 1/2 inch thick

2 tablespoons olive oil, plus more as needed

1 teaspoon sea salt, plus more to taste

1 tablespoon butter, or more olive oil

1 apple, Granny Smith or similar, cored and thinly sliced

1 medium sweet onion, thinly sliced

1 tablespoon apple cider vinegar

1 cup panko breadcrumbs

2 tablespoons Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme or 2 teaspoons fresh thyme, chopped

1/2 teaspoon dried rosemary or 2 teaspoons fresh rosemary, chopped

1/2 teaspoon fresh ground black pepper, plus more to taste

Toothpicks to secure the stuffing

Procedure

Preheat the oven to 375 degrees.

Using a small sharp knife, cut a deep pocket into the side of each pork chop, being careful not to cut all the way through. Season the chops inside and out with salt.

Heat an oven-safe skillet over medium heat. Add the oil and brown the pork chops on both sides, about 4 to 5 minutes per side. If the chops have a fat cap, briefly brown it, as well. Transfer to a plate. The centers will still be undercooked.

Add the butter to the skillet. Cook the onion for 2 to 3 minutes until softened. Add the apple and cook until tender. Stir in the vinegar, then add the panko breadcrumbs and cook for 1 minute more. Remove from the heat.

In a small bowl, combine the Dijon mustard, garlic powder, thyme, rosemary and pepper. Spread the mixture over the pork chops and inside the pockets.

Fill each pocket generously with the apple mixture and secure with toothpicks, if needed.

Arrange any remaining apple and onion mixture in the center of the skillet and place the pork chops on top. Cover and bake for 20 to 25 minutes, or until the pork reaches 145 degrees in the thickest part. Let rest for 5 to 10 minutes before serving.

Serve with mashed potatoes, sauteed green beans and a simple green salad for a complete meal. Then bring out dessert. Life offers plenty of reasons to skip dessert. Father’s Day isn’t one of them.

Make It Simpler: Don’t feel like stuffing pork chops? No problem! This recipe is just as delicious served without the extra step. Simply skip cutting the pockets and reserve the apple-onion mixture. Before baking, spread the apples and onions into an even layer in the skillet and place the seasoned pork chops on top. Roast as directed until the pork reaches 145 degrees. You’ll get all the same sweet-savory flavor with a little less fuss.