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Pork Chops with Apple Stuffing

 Pork Chops with Apple Stuffing
During slow periods at the hospital where I once worked, we would gather and talk about creating culinary masterpieces. This recipe was one of our most successful creations! It's an impressive meal for company.
4 ServingsPrep: 20 min. Bake: 45 min.


  • 1-1/3 cups soft bread crumbs
  • 4 tablespoons butter, cubed
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon vegetable oil
  • 1 tart apple, chopped
  • 1 egg, beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 8 bone-in pork loin chops (6 ounces each)
  • Chicken broth


  • In a skillet, brown bread crumbs in butter until golden; remove and
  • set aside. In the same skillet, saute onion, celery and garlic in
  • oil until tender. Remove from the heat. Add crumbs, apple, egg and
  • seasonings; mix well.
  • Lay one pork chop flat; spoon a fourth of the stuffing on top of it.
  • Top with another chop and secure with string. Repeat with remaining
  • chops and stuffing. Stand chops vertically but not touching in a
  • deep roasting pan.
  • Fill pan with 1/4 in. of chicken broth. Cover and bake at 350°

2 of 2

Pork Chops with Apple Stuffing (continued)

Directions (continued)

  • for 30-35 minutes. Uncover and bake 15 minutes longer or until a
  • thermometer reads 145°. Let stand 5 minutes before serving.
  • Yield: 4 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer