Seared Pork Chops with Apple Date Stuffing

Stuffed pork chops feel like a special occasion, but the trick behind this one is simple. You cut a pocket into each chop and fill it with a little pile of chopped apple, dates, walnuts and thyme, so the filling warms through as the meat cooks. Pork chops are lean, and a pocket of fruit and nuts keeps every bite moist and interesting without any fuss.

Gala apples are a good choice here because they hold their shape and stay pleasantly sweet after a little heat. Leaving the skin on adds colour and a bit of tartness, and it saves you time at the cutting board. Dates do most of the sweetening, so the honey and Madeira are only there to round things out. If you have never cooked with Madeira, it is a fortified wine from the Portuguese island of the same name, and a splash goes a long way.

When you slice the pockets, aim for a horizontal cut that stops short of the far edge, so the filling stays put. Pat the chops dry before you season them. A dry surface browns better, and that golden crust is where most of the flavour lives. Give the chops room in the pan, and resist the urge to move them around. Once they release easily from the skillet, they are ready to turn.

Leftovers keep well in a covered container in the fridge for a couple of days. Reheat them gently in a covered pan with a spoonful of water so the meat does not dry out. Chopped leftover pork is also lovely folded into a green salad with a sharp vinaigrette.

For a simple meal, serve these with something green and a bit bitter to balance the sweetness of the filling. A pan of Golden Skillet Brussels Sprouts with Orange works beautifully alongside, and the citrus picks up the same notes as the apple. If you want something softer on the plate, a bowl of Mint and Lime Sweet Potato Mash gives you a creamy base for the juices from the pan.