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Apple-Stuffed Pork Chops Recipe

Apple-Stuffed Pork Chops Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:6 servings

Ingredients

  • 1 tablespoon chopped onion
  • 1/4 cup butter
  • 3 cups soft bread cubes
  • 2 cups finely chopped apples
  • 1/4 cup finely chopped celery
  • 2 teaspoons minced fresh parsley
  • 3/4 teaspoon salt, divided
  • 6 bone-in pork loin chops (1-1/2 inches thick and 7 ounces each)
  • 1/8 teaspoon pepper
  • 1 tablespoon vegetable oil

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.

Nutritional Facts

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

Reviews for Apple-Stuffed Pork Chops

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MY REVIEW
Kelly Anne Magnusson
Reviewed 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."

MY REVIEW
katecrid47
Reviewed 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."

MY REVIEW
wrenjen523
Reviewed 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."

MY REVIEW
Lisajordanday1
Reviewed Mar. 10, 2013

"Our whole family loved this :)"

MY REVIEW
lisaabarbuto
Reviewed 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!"

MY REVIEW
cwbuff
Reviewed 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."

MY REVIEW
heidisilvan
Reviewed Apr. 11, 2008

"very good & fast to make!"

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