Apple Stuffed Pork Chops

Every fall, I head to the local apple orchard with my grandkids. Bags in hand and big smiles on our faces we board the wagon that takes us out to the trees heavy with fruit. We wander the rows, plucking apples straight from the branches, sneaking a few bites, and debating which variety deserves the title of family favorite. Usually, we turn our haul into bubbling pies and buttery crisps, but this year I switched things up. Instead of dessert, I tucked those crisp, juicy apples into savory pork chops. Let me tell you, this recipe for baked apple stuffed pork chops is a delicious twist on our orchard tradition.

While I love cooking for the whole family today I am just cooking for two. With a single apple and a leftover sandwich roll it is just enough to make a savory apple stuffing. Out in the garden I pick a few leeks and a jalapeño to jazz the mix up. Now, all I need is two thick pork chops, so off to the store I go.

How to Make Apple Stuffing

Making Stuffed Pork Chops

• First, slice a pocket into the side of the pork with a sharp paring knife.
• Then, mix the salt, fennel and black pepper. Sprinkle evenly over all sides of pork and into the pocket.
• Next, stuff a generous amount of apple stuffing into the pocket.
• In a hot, oven safe skillet, sear both sides of apple stuffed pork chops in butter and olive oil.
• Finally, transfer skillet to an oven preheated to 375F. and bake for 20 minutes or until pork is fully cooked and stuffing is hot.

I hope you love this recipe for bake stuffed pork chops as much as I do. It's the perfect fall meal if you are cooking for two, but can be easily multiplied for however many serving you need.

Lisa Keys

Apple Stuffed Pork Chops

5 from 1 vote

Delicious main dish for two.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 2

Course: dinner, Main Course

Cuisine: American

Calories: 626

Ingredients Equipment Method

Ingredients

  

Apple Stuffing

• 2 cups bread cubes
• 2 tablespoons unsalted butter
• ½ large apple peeled, diced
• ½ cup sliced leeks
• ¼ cup chopped celery
• 1 jalapeno pepper seeded, minced
• ½ cup chicken stock or broth

Pork Chops

• 2 boneless pork chops cut 1 ½-inch thick
• 2 teaspoons kosher salt
• 2 teaspoons ground fennel seed
• ½ teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil

Equipment

• 1 skillet

Method

 

Apple Stuffing

1. Toast bread cubes in a large dry skillet until golden brown. Transfer to a bowl.
2. Melt butter in skillet over medium heat.
3. Add apples, leeks, celery and jalapeno. Cook for 5 minutes or until softened, stirring, occasionally. Add broth and bring to a boil.
4. Turn off heat and stir in bread cubes until moistened.
5. Transfer stuffing to a bowl and cool slightly.

Pork Chops

1. Heat oven to 375F.
2. Using a sharp knife slice a pocket into the side of each chop. You can butterfly the chop, so it opens like a book.
3. Mix salt, fennel and black pepper. Sprinkle evenly over all sides of pork and inside pocket.
4. Fill pork with a generous amount of stuffing.
5. In same skillet, melt butter and olive oil over medium-high heat. Sear stuffed pork chops on both sides, about 2 to 3 minutes per side.
6. Transfer pan to the oven. Bake stuffed pork chops for 20 minutes or until fully cooked. At least 145F. on an instant read thermometer.