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Apple Walnut Stuffed Pork Chops with St. Andre Cheese and Lentils (Emeril Lagasse) Recipe

Apple Walnut Stuffed Pork Chops with St. Andre Cheese and Lentils (Emeril Lagasse) Recipe

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Apple Walnut Stuffed Pork Chops with St. Andre Cheese and Lentils (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp butter
1 cup chopped onions
1/2 cup chopped celery
8 sage leaves, roughly chopped
4 gala apples, cored, and cut into 1/4-inch chunks
3/4 cup walnut halves
1 to 1 1/2 cups dry bread crumbs
4 (2 inch thick) bone-in pork chops
essence , recipe follows
olive oil, for drizzling
1/4 lb st. andre cheese, cut into 4 slices
lentils , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
olive oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped carrots
2 bay leaves
2 cups brown lentils
4 cups chicken stock

Directions:

Preheat the oven to 550 degrees F.
In a large saute pan over medium-high heat, add the butter and melt. Add the onions and celery and cook until softened, about 5 minutes. Add the sage, apples, and walnuts and cook until the apples are soft, about 8 minutes. Sprinkle in the bread crumbs, a little at a time, until the bread crumbs are moistened, but not dry. Remove from the heat.
Cut a deep pocket along the center of the meaty side of the pork chop. Cut almost to the bone, but not all the way. Fill the pocket with as much filling as you can get in. Season both sides of the chops with Essence. Place on a baking sheet in a circle, so there is space in the center. Place any extra filling in the center of the chops. Drizzle lightly with olive oil.
Bake for 15 minutes, or until outside begins to color. Lower the heat to 500 degrees and cook until medium, about 15 more minutes. Remove from the oven.
Place 1 slice of St. Andre Cheese on top of each chop. Return to the oven and cook just until the cheese is melted and bubbly, about 5 minutes.
Serve with lentils.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Lentils:
Heat a medium saucepan over medium heat. Add enough olive oil to lightly coat the bottom of the pan. Add the onions, celery, and carrots and saute until softened slightly, about 6 minutes. Add the bay leaves, lentils, and chicken stock. Bring to a boil, cover, and cook until the lentils are tender, about 25 minutes. Season, to taste, with salt and pepper.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	993.82 Kcal (4161 kJ)
Calories from fat	289.96 Kcal
		% Daily Value*
Total Fat	32.22g	50%
Cholesterol	85.35mg	28%
Sodium	4812.73mg	201%
Potassium	2087.68mg	44%
Total Carbs	115.54g	39%
Sugars	13.4g	54%
Dietary Fiber	38.81g	155%
Protein	66.48g	133%
Vitamin C	11.4mg	19%
Vitamin A	0.3mg	10%
Iron	13.9mg	77%
Calcium	244.3mg	24%

Amount Per 100 g
Calories	163.75 Kcal (686 kJ)
Calories from fat	47.78 Kcal
		% Daily Value*
Total Fat	5.31g	50%
Cholesterol	14.06mg	28%
Sodium	793mg	201%
Potassium	343.99mg	44%
Total Carbs	19.04g	39%
Sugars	2.21g	54%
Dietary Fiber	6.39g	155%
Protein	10.95g	133%
Vitamin C	1.9mg	19%
Iron	2.3mg	77%
Calcium	40.3mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.