Newsletters
Try These Next: Top 10 Pork Chop Recipes
NEXT RECIPE >

Apple-Stuffed Pork Chops Recipe

Apple-Stuffed Pork Chops Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep: 15 min. Bake: 1 hour

Makes: 6 servings

I've been making these delicious extra-thick chops for over 30 years. It's a wonderful entree to serve company and it also savored by our family on special occasions.—Paula Disterhaupt, Bakersfield, California

Ingredients

Directions

  1. In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt.
  2. Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.
  3. In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
VIEW DIRECTIONS
Originally published as Apple-Stuffed Pork Chops in Taste of Home April/May 1997, p44

Nutritional Facts

1 each: 364 calories, 19g fat (8g saturated fat), 107mg cholesterol, 534mg sodium, 15g carbohydrate (6g sugars, 2g fiber), 32g protein.

Reviews

Feb. 10, 2018

I added some store bought refrigerated poultry herbs and used a small amount of sage and rosemary, just enough to speckle the meat with color. HUGE win. Not expecting everyone in the house to love pork (we're by far a chicken/beef family) everyone just plowed in with "It's so good!" every now and then.

I had to solve a problem and used a pork tenderloin, the dreaded, dry and lean but tender piece of meat deep within the pig. Bringing the loin to room temp, I seared it briefly, just for handling, and butterflied 4 segments (instead of creating a pocket). Then I moved the loins to a cast iron grill and tossed on all the stuffing and folded the chops back again. Then I rearranged the chops moving them on top of the stuffing. Use a meat thermometer because you will overcook the pork if you are not used to the color of cooked pork (like a pink ham color in side, no blood).

Highly recommend a meat thermometer and sprinkling of herbs, and I'm sure dry would be fine too.

Oct. 5, 2015

This was good! Flavorful. The prep for me was longer as I had to hand chop everything. I like the apples with the pork. My stuffing came out a little too mushy put I probably stuffed the pork too much...Over all a keeper recipe.

Aug. 10, 2014

Very good and easy to make-- the prep time is dead on if you use your food processor to chop everything, but if you have to hand chop everything double your prep time at least. I can't wait to see how it does for lunch and dinner this week. I would like a bit more sweetness, so I'd probably use some apple juice in the dish in the oven.

Mar. 10, 2013

Our whole family loved this :)

Oct. 28, 2011

We absolutely love this recipe in the fall. Something about the mixture of pork and apples, yum! The 15 minute prep time is a little understated, they usually take me quite a while to prep... but it's worth it! Definitely a family favorite!

Sep. 27, 2009

I love stuffed pork chops, and this recipe is very good! It's definitely going into my "keeper" file. I like to brown the chops before cutting the pocket and stuffing, so that stuffing doesn't fall out.

Apr. 11, 2008

very good & fast to make!

Reviews

Feb. 10, 2018

I added some store bought refrigerated poultry herbs and used a small amount of sage and rosemary, just enough to speckle the meat with color. HUGE win. Not expecting everyone in the house to love pork (we're by far a chicken/beef family) everyone just plowed in with "It's so good!" every now and then.

I had to solve a problem and used a pork tenderloin, the dreaded, dry and lean but tender piece of meat deep within the pig. Bringing the loin to room temp, I seared it briefly, just for handling, and butterflied 4 segments (instead of creating a pocket). Then I moved the loins to a cast iron grill and tossed on all the stuffing and folded the chops back again. Then I rearranged the chops moving them on top of the stuffing. Use a meat thermometer because you will overcook the pork if you are not used to the color of cooked pork (like a pink ham color in side, no blood).

Highly recommend a meat thermometer and sprinkling of herbs, and I'm sure dry would be fine too.

More from Taste of Home