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Stuffed Iowa Chops Recipe

Stuffed Iowa Chops Recipe

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


  • 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°; brush occasionally with reserved sauce during the last 20 minutes. Yield: 4 servings.

Nutritional Facts

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

Reviews for Stuffed Iowa Chops

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Reviewed May. 3, 2016

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

Reviewed Apr. 23, 2016

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

Reviewed Feb. 26, 2016

"It was okay."

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."

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."

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."

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!!!"

Reviewed Apr. 26, 2012

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

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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Wine Pairings

Medium-Bodied White Wine

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