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Baked Pork Chops with Apple Stuffing

 Baked Pork Chops with Apple Stuffing
Apples and pork chops make a delicious pairing. I like to make this stuffed pork chop in the Fall when the new crop of apples are out. It makes a hearty meal and is great when the weather turns a little brisk.—Mary Ann Lee, Clifton Park, New York
4 ServingsPrep: 30 min. Bake: 50 min.


  • 2/3 cup chopped celery
  • 1/3 cup chopped onion
  • 2 tablespoons butter
  • 2 cups unseasoned stuffing cubes
  • 1/2 cup chopped peeled apple
  • 1/4 cup chicken broth
  • 2 tablespoons minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 bone-in pork loin chops (1 inch thick)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth
  • 1-1/2 cups chopped peeled apple
  • 3 tablespoons chopped walnuts
  • 3 tablespoons maple syrup


  • In a large skillet, saute celery and onion in butter until tender.

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Baked Pork Chops with Apple Stuffing (continued)

Directions (continued)

  • Place in a large bowl. Stir in the remaining stuffing ingredients.
  • Cut a pocket in each pork chop by slicing almost to the bone; fill
  • with stuffing mixture. Secure with toothpicks. Sprinkle pork with
  • salt and pepper.
  • In a large skillet, brown chops in oil and butter on both sides.
  • Transfer to a greased 13-in. x 9-in. baking dish. Add broth to the
  • skillet, stirring to loosen browned bits from pan; stir in the
  • apple, walnuts and syrup. Pour over pork chops.
  • Cover and bake at 350° for 50-60 minutes or until a meat
  • thermometer reads 160°. Discard toothpicks before serving.
  • Yield: 4 servings.
Nutritional Facts: 1 stuffed pork chop equals 642 calories, 38 g fat (14 g saturated fat), 135 mg cholesterol, 694 mg sodium, 34 g carbohydrate, 3 g fiber, 41 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.