Fruit & Nut Stuffed Pork Chops

Thick-cut pork chops with a pocket cut into each one, packed with a stuffing of chopped apples, shredded cheddar, toasted pecans, and Italian seasoned bread crumbs, all seasoned with a pinch of apple pie spice. The orange juice drizzled over the top before baking keeps the chops moist and adds a citrus sweetness that plays off the fruit-and-nut filling beautifully.

The stuffing balances savory and sweet in every bite. Cheddar melts into the bread crumbs and binds everything, while the apple softens and releases juice into the pocket as it bakes. Toasted pecans hold their crunch even after an hour in the oven, giving you texture contrast against the tender pork.

Coating the outside of the stuffed chops with the remaining bread crumbs creates a seasoned crust that browns during the uncovered portion of baking. Twenty minutes covered first steams the chops and starts cooking the stuffing through, then the lid comes off for 30 to 35 minutes to crisp up the exterior and let the orange juice reduce into a light glaze on the bottom of the pan.

Pro Tips

• Ask your butcher to cut the stuffing pockets, or use a sharp knife to slice horizontally into the thick side of each chop, leaving three sides attached. A deeper pocket holds more stuffing.
• Don’t overstuff. Pack the filling in firmly but leave enough room for the pocket to close. Overstuffed chops split open during baking.
• Toast the pecans before chopping. Raw pecans taste flat compared to the rich, nutty flavor of toasted ones.
• Spoon the pan juices over the chops when serving. That orange juice reduction is too flavorful to leave behind.

Variations

• Swap the cheddar for Gruyere or smoked Gouda for a more complex cheese flavor.
• Add dried cranberries to the stuffing for a tart, holiday-worthy filling.
• Use pear instead of apple and walnuts instead of pecans for a different fruit-and-nut combination.