Stuffed Pork Chops with Apple Hash

This recipe calls for extra-thick loin chops, which are cut from the rib end of the loin if you can not find them ask the butcher to cut them for you from the loin 4 double-cut frenched pork loin chops, each about

1 1/2 inches thick

Salt and freshly ground pepper, to taste

2 Tbs. dried currants

Boiling water as needed

1/2 cup toasted fresh bread crumbs

1 Tbs. minced fresh oregano

2 Tbs. toasted pine nuts

3 Tbs. olive oil

Preheat an oven to 400°F.

Season the pork chops with salt and pepper. Insert a sharp paring knife into one long side of a chop, making a 1-inch slit; do not cut all the way through. Wiggle the knife to form a small opening. Remove the knife and reinsert it into the slit, with the blade facing the opposite direction, then wiggle the knife again. Repeat with the remaining chops. Set aside.

Put the currants in a small bowl and add boiling water just to cover them. Let stand for 5 minutes, then drain.

In a bowl, combine the bread crumbs, oregano, pine nuts and currants. Season with salt and pepper. Stuff the pocket of each chop with one-fourth of the mixture.

In a large fry pan over medium-high heat, warm the olive oil until hot. Arrange the chops in the pan and brown, turning once, 3 to 5 minutes per side. Transfer the pan to the oven and cook until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 7 to 10 minutes. 160°F for well done

Transfer the chops to a platter and cover loosely with aluminum foil. Let rest for 5 minutes, then serve.

Apple Hash

1/2 pound brussels sprouts, quartered

1/2 pound butternut squash, peeled and cut into 1/2-inch dice

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

1/4 pound thickly sliced bacon, cut into 1/4-inch dice

1/2 pound sweet onions such as Vidalia, finely chopped

1 small Granny Smith apple—peeled, cored and cut into 1/4-inch dice

10 sage leaves, thinly sliced crosswise

1 cup apple cider

Preheat the oven to 400°. On a large rimmed baking sheet, toss the brussels sprouts and squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the vegetables for about 20 minutes, or until tender.

In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 5 minutes. Add the onions and cook, stirring occasionally, until browned, about 10 minutes. Stir in the apple and cook until it starts to soften, about 2 minutes. Gently stir in the roasted brussels sprouts, squash and sage, then pour in the cider. Simmer over moderately high heat until the cider has almost evaporated, about 10 minutes. Season with salt and pepper. Transfer the vegetables to a bowl and serve.