Gold Rush Pork Chops
Hearty pork chops filled with a savory apple and vegetable stuffing, simmered with beef and lamb for rich flavor, perfect for a comforting family dinner.
Ingredients
- 6 rib chops ⓘ
- 1 cup chopped apples
- 1/2 cup chopped celery ⓘ
- 1/4 cup chopped onion ⓘ
- 3 tablespoons shortening ⓘ
- 1 teaspoon poultry seasoning ⓘ
- 1/2 teaspoon salt ⓘ
- dash of pepper ⓘ
- 1/4 cup water ⓘ
- 3 slices salt pork or bacon ⓘ
- 1 pound beef stew meat ⓘ
- 2 large beef soup bones ⓘ
- 1 pound lamb neck ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon ground pepper ⓘ
- 1/2 cup flour ⓘ
- 2 large yellow onions ⓘ
- 5 cups beef stock ⓘ
- 2 bay leaves
Instructions
- Prepare the stuffing by chopping apples, celery, and onion.
- Stuff the rib chops with the apple mixture, making pockets for the dressing.
- In a large pot, cook salt pork or bacon until crisp; remove and set aside.
- Add beef stew meat, lamb neck, chopped onions, and beef bones to the pot; brown all over.
- Sprinkle flour over the meat and vegetables, stirring to coat evenly.
- Pour in beef stock and water, add bay leaves, salt, and ground pepper.
- Bring to a boil, then reduce heat, cover, and simmer for about 1 hour.
- Meanwhile, cook the stuffed pork chops in a skillet or oven until browned and cooked through.
- Add the cooked pork chops to the stew and simmer together for an additional 30 minutes.
- Serve hot, garnished as desired.
Tips & Substitutions
For added flavor, consider using tart apples like Granny Smith for the stuffing. If you don’t have lamb neck, you can substitute with additional beef stew meat. To save time, use pre-chopped onions and celery. Ensure the stuffing is not too wet to prevent the chops from becoming soggy. For a twist, add some dried cranberries to the apple mixture.
Serving Suggestions
Serve the Gold Rush Pork Chops with a side of creamy mashed potatoes or steamed green beans for a balanced meal. A fresh salad can also complement the hearty stew. This dish pairs beautifully with Eva Cranford'S Chuck Wagon Stew for a comforting dinner spread. Garnish with fresh herbs for added color and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stew in a pot over medium heat, stirring occasionally until warmed through. The pork chops can be reheated in the oven at 350°F (175°C) for about 15 minutes or until heated. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Gold Rush Pork Chops contains roughly 1251 calories, with 39g protein, 182g carbohydrates, and 60g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (205% of the Daily Value), and vitamin A (157% of the Daily Value). Note that it is relatively high in sodium, at 607mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat for this recipe?
Yes, you can customize the meats according to your preference. If you want a lighter version, consider using turkey instead of pork. However, keep in mind that the flavor profile may change slightly, so adjust seasonings accordingly.
What can I do if I don't have beef stock?
If you don’t have beef stock on hand, you can use chicken stock as a substitute, although it will result in a lighter flavor. Alternatively, a mixture of water and beef bouillon can work well too. Just ensure to adjust the salt accordingly since bouillon can be salty.
How do I know when the pork chops are cooked through?
The best way to check if the pork chops are cooked is to use a meat thermometer. They should reach an internal temperature of 145°F (63°C). Also, the juices should run clear when pierced. Cooking times may vary based on thickness, so monitor closely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).