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Stuffed pork chops are one of my favorite things to cook for a dinner party. They look impressive, but they’re actually pretty easy. And you can change out the flavors based on whatever is in season. Right now, that means persimmons! So try out my Whole30 Persimmon Stuffed Pork Chops for your next winter get together. Your guests will love it!
Persimmons and pork are a perfect winter combination!
Persimmons aren’t used as often as they should be in savory dishes. Often, they’re just enjoyed as a sweet winter fruit, but the mellow, honey-like flavor is such a good way to balance savory dishes. And when you get a good sweet and savory combo, you’ll be enticed to keep eating bite after bite.
Don’t be afraid to make extra persimmon stuffing: you can freeze it and be ready for making a second batch anytime this winter!
Ingredients and Substitutions
Fuyu Persimmons
Persimmons have a rich honey-like flavor that pairs beautifully with savory dishes, especially with pork. Fuyu persimmons are a non-astringent variety, so they’re pleasant to eat even when they are not fully ripe. The Fuyu persimmons will hold their shape better in the stuffing than Hachiya persimmons, but you can use Hachiyas if you have fully ripe ones available.
For more information about persimmons, check out my guide here!
Sage
Sage is the perfect herb to complement the persimmons and the pork. It has a soft juniper flavor, and is most commonly associated with Thanksgiving. But don’t feel limited to using sage only on Thanksgiving; it’s a great way to add flavor all winter long.
Sage also makes an excellent garnish for these pork chops. The technique for crispy sage is easy: all you’ll need to do is fry the fresh sage leaves in avocado oil until crispy, then drain the excess oil off a paper towel. The technique is detailed here at This Healthy Table.
Pork Chops
Look for a thicker cut pork chop for this recipe. If the pork chops are too thin, it will be difficult to cut them in half and add the persimmon stuffing. It is possible to use bone-in pork chops here, but this will increase the cook time by several minutes.
Not a fan of pork? Try adding the persimmon stuffing to a butterflied chicken breast. The cooking time will need to be adjusted, but the flavors will pair together just as well.
Tips and Tricks
Cutting the Persimmons
Persimmons aren’t necessarily the most straightforward fruit to chop up. You’ll want to use a sharp paring knife to cut out the leafy top, the core, and the seed pods. The Foodie Affair has a great step-by-step guide on how to cut a persimmon easily.
It isn’t mandatory to remove the skin of the persimmon, as it will soften as it the stuffing cooks. However, if you have persimmons with extra leathery skin, I would recommend taking the time to slice the skin off.
Cooking the Pork Chops
The best way to know that the pork chops are cooked thoroughly is through the use of a meat thermometer. You want pork to be cooked to an internal temperature of 145°F (63°C). Overcooking the pork will result in a dry, chalky pork chop, which won’t be pleasant to eat. The thermometer will help you monitor the temperature so that you have perfectly cooked, juicy pork chops.
Serving Suggestions
I love pairing these persimmon stuffed pork chops with mashed potatoes. But not just regular mashed potatoes. Nah. The way to go here is with a riff on Irish colcannon, a mixture of mashed potatoes and cabbage. Cabbage is wonderful in the winter, as this is when it’s at peak sweetness. Predominantly Paleo details out how to make colcannon in the Instant Pot, so you won’t have to balance tons of pots and pans at once. Plus, the leftovers freeze beautifully.
Other seasonal roasted veggies, like roasted root vegetables, would also make an excellent pairing here. Simply toss the cut up veggies with avocado oil and roast them as you cook the pork chops.
What about the leftovers?
Store leftover pork chops in an airtight container in the refrigerator for up to three days. Reheat them in a 350°F oven until warmed through. Leftover persimmon stuffing not yet used can be stored separately or frozen for use later. Leftover stuffing makes an excellent sauce for pork tenderloin or chicken; it’s almost like a chutney.
Whole30 Persimmon Stuffed Pork Chops
Stuffed pork chops look impressive, but they're actually pretty easy. Try my seasonal Whole30 Persimmon Stuffed Pork Chops for your next dinner party.
Ingredients
- ¼ cup avocado oil, divided
- 2 shallots, minced finely
- 3 cloves garlic, minced
- 4 Fuyu persimmons, chopped
- 3 sage leaves, chopped, plus more for garnish
- 4 pork chops, thicker cut preferred
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F.
- In a small skillet, heat 2 tbsp avocado oil on medium heat. Sauté shallots and garlic until soft and fragrant.
- Add chopped persimmons and sage to the skillet, and continue to sauté over medium heat for another 5 minutes. The persimmon mixture should be soft. Set aside to cool.
- Prepare the pork chops by patting them dry. Use a small paring knive to cut a pocket into the side of the chops, and fill with the persimmon stuffing. Season the outside of the chops with a generous amount of salt and pepper.
- Add the remaining avocado oil to an oven safe skillet, like a cast iron pan and heat on high. Add the pork chops to the skillet, and sear until golden brown.
- Flip the pork chops, and place the pan in the oven to finish cooking. Use a meat thermometer to check when the pork chops are done (internal temperature of 145°F)
- Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 585Total Fat: 31gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 132mgSodium: 165mgCarbohydrates: 36gFiber: 7gSugar: 23gProtein: 42g
Calculated nutrition values are not always accurate, but can provide a general idea for planning purposes. Please do not rely on this information as it may not be complete. Recipes that include unusual ingredients, especially scrap ingredients, will have the least accurate information with this calculator.
