Contest-Winning Pork Chops with Apple Stuffing Recipe
Contest-Winning Pork Chops with Apple Stuffing Recipe photo by Taste of Home
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Contest-Winning Pork Chops with Apple Stuffing Recipe

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Here's an easy way to dress up plain old pork chops&151;top them with a moist apple stuffing! Apples and pork always seem to go together so well...this makes a wonderful fall meal. —Alta Looney of Howard, Ohio
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings


  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons salt, divided
  • 6 boneless pork loin chops (5 ounces each)
  • 3 cups day-old cubed bread, toasted
  • 1-1/2 cups chopped peeled tart apples
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 1/3 cup boiling water
  • 1 teaspoon butter, melted

Nutritional Facts

1 each: 345 calories, 11g fat (4g saturated fat), 88mg cholesterol, 787mg sodium, 25g carbohydrate (0 sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.


  1. In a large resealable plastic bag, combine flour and 1/2 teaspoon salt. Add pork chops; toss to coat. In a nonstick skillet coated with cooking spray, brown chops for about 3 minutes on each side. Transfer to a shallow 2-1/2-qt. baking dish.
  2. In a large bowl, combine the bread cubes, apples, celery, onion, poultry seasoning, pepper and remaining salt; toss to coat. Add water and butter; toss to coat.
  3. Place 1/2 cup of stuffing on each pork chop. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 160°. Yield: 6 servings.
Originally published as Pork Chops with Apple Stuffing in Light & Tasty October/November 2003, p39

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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hartmr User ID: 5083479 137352
Reviewed Apr. 20, 2010

"This was great! I was a little worried the stuffing would be dry, but it was perfect. I sprinkled the top with a few dried cranberries to add some color. Tasted delicious!"

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