Stuffed Iowa Chops Recipe

4.5 9 11
Stuffed Iowa Chops Recipe
Stuffed Iowa Chops Recipe photo by Taste of Home
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Stuffed Iowa Chops Recipe

Read Reviews
4.5 9 11
Publisher Photo
Here's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min.

Ingredients

  • 4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
  • 1 tablespoon canola oil
  • 1 tablespoon finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 cup chopped peeled apple
  • 1 cup whole kernel corn
  • 1 cup dry bread crumbs
  • SAUCE:
  • 1/3 cup honey
  • 3 to 4 tablespoons Dijon mustard
  • 3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

Directions

Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly.
In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish.
In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes. Yield: 4 servings.
Originally published as Stuffed Iowa Chops in Country October/November 2004, p49

Nutritional Facts

1 stuffed pork chop: 601 calories, 24g fat (8g saturated fat), 112mg cholesterol, 875mg sodium, 54g carbohydrate (31g sugars, 3g fiber), 41g protein.

  • 4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
  • 1 tablespoon canola oil
  • 1 tablespoon finely chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 cup chopped peeled apple
  • 1 cup whole kernel corn
  • 1 cup dry bread crumbs
  • SAUCE:
  • 1/3 cup honey
  • 3 to 4 tablespoons Dijon mustard
  • 3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  1. Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly.
  2. In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish.
  3. In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes. Yield: 4 servings.
Originally published as Stuffed Iowa Chops in Country October/November 2004, p49

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Reviews forStuffed Iowa Chops

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MY REVIEW
homemadewithlove User ID: 4311884 247818
Reviewed May. 3, 2016

"My family loved it! Especially the honey flavor and stuffing."

MY REVIEW
browns19fan User ID: 919833 247391
Reviewed Apr. 23, 2016

"A substantial dish with very little flavor. Edible, but I won't serve it again."

MY REVIEW
Wildfiremustang User ID: 1330024 244508
Reviewed Feb. 26, 2016

"It was okay."

MY REVIEW
TarrahS User ID: 4198945 237910
Reviewed Nov. 22, 2015

"Very good! I made these tonight for dinner and will be making more very soon. The only change I made was using cornbread instead of regular bread crumbs for more flavor and a hint of sweetness."

MY REVIEW
MarineMom_texas User ID: 31788 230082
Reviewed Jul. 23, 2015 Edited Jul. 31, 2015

"I prepared this recipe tonight and thought it was very good. I thought the stuffing was a little bland so will use a little less bread crumbs next time. Otherwise it was outstanding. My husband ate the whole huge pork chop. The sauce is excellent and gives the chops a good flavor. I served it with brown rice, applesauce, and fresh melon slices. I recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
LynnRoseT User ID: 4148275 156828
Reviewed Apr. 28, 2012

"I made this this morning, and had it for a late lunch. Very Tasty! I even had applesauce with it. All I can say is it is simple to make and makes an excellent meal. I used 5 chops. The sauce is delish, the stuffing delish, and the chops are moist."

MY REVIEW
joepeg21 User ID: 4394163 145882
Reviewed Apr. 27, 2012

"This was so delicious! The stuffing was quite a surprise, I had never combined corn, onions, and apples before...I'm so glad I just did it without questioning the unknown, it is incredibly good! I always bread my pork chops so they don't get dry, and the chops on sale at my store weren't thick enough to stuff, so I just overlapped the chops a bit and placed the stuffing in between. This stuffing would be good with any white meat, I think. Ohhhh, it was so good!!!! Thank you for a keeper recipe!!!"

MY REVIEW
fredaevans User ID: 6360805 67108
Reviewed Apr. 26, 2012

"A simple alternative for the stuffing is just boxed turkey or chicken stuffing mix. Either way, 'Good Eats.'"

MY REVIEW
HBcook User ID: 2966570 62540
Reviewed Jan. 23, 2012

"VERY good. The stuffing is good and the sauce makes it!! I baked it on convection for 50 minutes."

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