• Hunt'n Buddy Team

Apple Stuffed Pork Chops with Ratatouille




This is somewhat more complex then most of our recipes but it is sooo worth the extra time and patience.


Ingredients for stuffed pork chops:

  • 6 boneless thick cut pork chops. (loin works best)

  • 1 apple, peeled, cored and diced into small pieces.

  • 1 package of stuffing mix. ( we made our own by seasoning GF bread slices baking and crumbling)

  • 3 cups of baby spinach washed and strained.

  • 1 whole yellow onion. (diced)

  • 1/4 cup minced garlic

  • salt & pepper to taste.

  • large cast iron skillet if available.

  • 1/4 cup olive oil


Ingredients for ratatouille:

  • 4 large green zucchini

  • 3 skinny eggplant (this is optional)

  • 5 large tomatoes

  • 1/2 cup of minced garlic

  • 1 tbsp salt

  • 1 tbsp pepper

  • 2 tbsp Parmesan cheese

  • 1/4 cup of olive oil

  • 1 roasting pan


  1. Heat a fry pan with oil and add in diced onion, cook until translucent (clear) add in spinach and mix until spinach reduces to about 1/3 its size. Add in minced garlic and cook until slightly brown, Remove from heat and put aside to cool.

  2. Make stuffing mix as per instructions or create your own by drizzling olive oil on bread slices (we used GF bread) season with salt, pepper, onion, garlic, oregano and bake at 375 degrees until browned on both sides, crumble and set aside.)

  3. Clean pork chops and make a horizontal cut along one side of each creating a "pocket" in the chop.

  4. In a mixing bowl combine cooled spinach, stuffing & apple pieces.

  5. Stuff chops with mixture until they are packed full and if needed hold closed with a wooden toothpick.

  6. Season stuffed chops with olive oil, salt & pepper on both sides.

  7. Bring a large cast iron pan to high heat and sear both sides of the chops to create a golden brown crust locking in the juices. **(without cast iron pan place chops into a baking pan and roast at 350 degrees)**

  8. Transfer the cast iron pan with seared chops into a pre heated oven at 350 degrees and cook until pork has in internal temperature of 145-150 degrees.

  9. Remove and let rest for 10 minutes before serving








Ratatoullie:


  1. wash all vegetables and dry prior to use.

  2. Thinly slice zucchini, tomato and eggplant (if using) and set aside.

  3. Drizzle olive oil on a baking pan (glass pyrex recommended) add minced garlic

  4. layer vegetables overlapping each other creating a colorful pattern until entire pan is filled up.

  5. Season with salt & pepper and top with Parmesan cheese

  6. Bake in oven at 350 degrees ( can be cooked at same time with above pork) until vegetables are soft and cooked.

  7. Garnish with parsley and serve hot.















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