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Sage Apple Walnut Butter Stuffed Pork Chops

  • 4 Each-Pork Chops-preferably bone-in
  • 8 Tablespoons-Unsalted Butter-cold, chopped fine
  • 2 Slices-Prosciutto-thin sliced, chopped
  • 1 Each-Apple (any variety)-peeled, cut off core and diced
  • ¼ Cup-Walnuts-drizzle with oil, season with salt, roasted at 300 degrees until fragrant.
  • 8 Leaves-Fresh Sage
  • To Drizzle-Olive Oil
  • To Taste-Kosher Salt/Black Pepper
  • 2 Cups-Stock-Turkey/Chicken/Vegetable
  • 1 Tablespoon-Corn Starch, plus extra


  1. Preheat oven to 375 degrees.
  2. Lay pork chops flat on a cutting board.
  3. Insert tip of a paring knife into middle of flesh side of pork chop.
  4. Gently push knife in chop moving tip of knife only back and forth creating a pocket in each.
  5. Keep knife flat, in one place, in order not to pierce a hole into top/bottom or make opening to large.  
  6. Place butter, prosciutto, apple, walnuts and 4 sage leaves in a food processor.
  7. Process until combined.
  8. Divide butter in half and insert equal portions of one half into each chop.
  9. Gently flatten chops out slightly and secure opening with toothpicks.
  10. Reserve remaining butter and keep cold.
  11. Pat each chop dry; season both sides with salt and pepper.
  12. Dredge remaining sage leaves in corn starch and press one onto each chop.
  13. Heat and iron skillet to medium high heat.
  14. Drizzle in a little oil and place in chops, leaf side down.
  15. Cook to slightly char, about 2-3 minutes, flip and repeat.
  16. Top each with equal portions of remaining butter, place in oven and cook to desired temperature.
  17. Depending on thickness of chops, 8-12 minutes.
  18. Remove from oven, remove chops (leaving and juices in skillet) and place on a plate.
  19. Combine corn starch with stock.
  20. Place skillet over medium low heat and scrape up any bits from the pan.
  21. Slowly whisk in stock/corn starch mixture and cook (whisking) until sauce starts to thicken.
  22. Plate chops on a serving platter, top with sauce and serve.