Apple-Stuffed Pork Chops
Submitted by Bunny Lady
Thick pork chops stuffed with cinnamon-spiced apple and herb bread stuffing, then baked until tender for a hearty fall dinner centerpiece.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
120 minPicture thick-cut pork chops with pockets brimming with sweet apple chunks and savory bread stuffing.
This cozy autumn supper delivers fork-tender meat with every slice revealing the aromatic filling.
The apples soften into jammy sweetness while celery and parsley keep things bright.
Chef Tips
- Ask your butcher to cut 1.5-inch thick chops for easier pocket-cutting
- Don’t overstuff or the pocket will burst during cooking
- Use a meat thermometer: pork is done at 145°F internal temperature
- Let chops rest 5 minutes after baking so juices redistribute
Ingredients
Directions
In a skillet, sauté onion in butter until tender.
Remove from the heat; add bread, apples, celery, parsley and ¼ teaspoon salt.
Cut a large pocket in the side of each pork chop; sprinkle inside and outside with pepper and remaining salt.
Spoon stuffing loosely into pockets. In a large skillet, brown the chops on both sides in oil.
Place in an ungreased large baking pan.
Cover and bake at 350℉ (180℃) for 30 minutes.
Uncover and bake 30 minutes longer or until meat juices run very clear.
Make gravy from pan juices if desired.
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