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Unstuffed Pork Chops With Herbed Shallot Sauce

  • Yield: 4 main-course servings



  • Preheat the oven to 400?F. Line a baking sheet with parchment or wax paper.
  • Prepare the Apple Pecan Stuffing.
  • Sprinkle the chops with the Creole Seasoning using 1/2 teaspoon on each side, and using your hands coat the meat well.
  • Heat 1 teaspoon of the oil in a large skillet over high heat. Add the chops and sear them until brown, for 3 minutes on each side, and for 2 minutes standing on their fat edges. Remove from the heat.
  • Spread the remaining 1 tablespoon oil on the baking sheet and cover the oil with the Apple Pecan Stuffing. Arrange the chops on the stuffing and bake for 20 to 25 minutes.
  • While the chops are baking, prepare the Herbed Shallot Sauce.
  • To serve, mound 1 1/2 cups of the Apple Pecan Stuffing on each of 4 plates and top with a chop. Spoon 1/2 cup of the Herbed Shallot Sauce over each serving.

Recipe Details