Pork Apple Roulade with Apple Stuffing

  in Recipes

4 ½ lbs pork rib chops
1 ½ cups bread, cut in ½” cubes
¼ cup onion, minced
½ cup apple juice or cider
½ cup chicken stock
1 large egg
1 gala apple, chopped small
1 tablespoon fresh sage, minced
1 teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon celery seed, crushed
2 tablespoons vegetable oil

  1. Bring chicken stock and onion to a boil in a small saucepan. Reduce heat and simmer for 2 minutes.  Remove from heat and let cool slightly.
  2. Whisk together apple juice, egg, sage, celery seed, salt and pepper.  Stir in chicken stock and onions. Add bread cubes and mix well.
  3. Remove bone and most of the fat from the rib chops. Pound very thin using a meat mallet. (Minimize the mess by sealing the chops in a ziptop bag. or placing between sheets of plastic wrap.)
  4. Place ½ to ¾ cup of stuffing on the chop and roll up, securing with toothpicks or butcher’s twine.
  5. Heat oil in a skillet over medium heat.  Brown the rolls, about 1 minute per side.
  6. Place in a casserole dish, cover and bake at 350 degrees for 30 minutes.  While the roulades are baking, make the apple mustard glaze.
  7. Remove pan from oven. Spoon glaze over the chops and place back in oven, uncovered for another 10 minutes.

Apple Mustard Glaze

1½ cups apple juice or cider
2 tablespoons brown sugar
1 tablespoon coconut aminos or tamari
1 tablespoon Worcestershire Sauce
3 tablespoons stone ground mustard
2 teaspoons tapioca starch or cornstarch

Whisk together ingredients in a small sauce pan and bring to a boil. Reduce heat and simmer, stirring frequently until the liquid has reduced by half, about 10 minutes.