Apple Stuffed Pork Chops Recipe

I absolutely love this recipe because the combination of savory pork chops and the sweet apple stuffing creates a deliciously nostalgic and comforting diner-style meal that feels like a warm hug after a long day. Plus, it’s so satisfying to make this dish from scratch and impress friends with my culinary skills—especially when those perfectly seared chops hit the table!

My recipe for apple-stuffed pork chops combines the delightful flavors of apple, onion, and sage with the oh-so savory pork chop. These are thick-cut, bone-in chops that I whole-heartedly adore.

You cannot overcook them, in my opinion. You can undercook them, of course, but that’s not a good way to go.

If you flavor them right and don’t mess up the cooking, they’re a slam dunk.

Ingredients

Pork Chops: These cuts are high in protein, and they are rich and satisfying, providing essential amino acids.

Apple: Imparts natural sweetness and a good amount of fiber, elevating the flavor profile and the nutritional quotient of the dish.

Alliums, such as onions, give the stuffing depth and savory notes.

They enhance the aromatic profile of the stuffing.

Celery: It provides fiber and a delicate earthiness to the stuffing mix, and it definitely has the crunch of fresh and a not-so-silent black-and-white aspect of stuffing construction.

Stuffing’s best buddy.

Adds texture and body, helping bind all those beautiful flavors together.

Extra virgin olive oil: A fat that is healthy for the heart, increases the juiciness of the pork, and promotes an increase in good cholesterol levels.

Ingredient Quantities

• 4 boneless pork chops, thick cut
• 1 large apple, peeled, cored, and diced
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup breadcrumbs
• 1/4 cup chicken broth
• 1 tablespoon butter
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1 tablespoon olive oil

Instructions

1. Set your oven to 350°F (175°C).

2. In a medium skillet, melt the butter over medium heat. Sauté the onion and celery in the butter until soft, about 3-4 minutes.

3. Add the diced apple, dried sage, salt, black pepper, and cinnamon to the skillet. Cook for another 2 to 3 minutes until the apple starts to soften.

4. Incorporate the breadcrumbs and chicken broth into the mixture, then withdraw from the heat source. Permit the stuffing to cool a bit before stuffing it into the bird.

5. Cut from the side to make a horizontal pocket in each pork chop, ensuring not to cut all the way through.

6. The apple mixture should be firmly pressed into each pork chop, filling them to the brim and jamming the stuffing inside.

7. Keep the stuffing inside the pork chops by securing the openings with toothpicks.

8. In yet another roomy frying pan, pour in the olive oil and warm it over a medium-high fire. Add the pork chops and sear them on each side for 2-3 minutes until they are a lovely golden brown and have some pretty grill marks on them.

9. Move the seared pork chops to a baking dish and cover them with foil.

10. Cook in a preheated oven at 425°F (220°C) for 25-30 minutes. If you’re not sure if they’re done and don’t have an instant-read thermometer, cut into one of the thickest chops. The juices should run clear, and the meat should not be pink. Another good way to tell if these are done is to make sure that the meat has shrunk from the bone at least a little.

Equipment Needed

1. Oven
2. Medium skillet
3. Frying pan
4. Baking dish
5. Aluminum foil
6. Cutting board
7. Chef’s knife
8. Measuring spoons
9. Measuring cups
10. Mixing spoon
11. Tongs
12. Toothpicks

FAQ

• Can I use bone-in pork chops instead of boneless?Yes, bone-in pork chops can be used; however, you may need to change the cooking times to make sure they are done.
• What type of apple works best for this recipe?Varieties that are firm and tart, such as Granny Smith or Honeycrisp, work well because they hold their shape while being cooked.
• Can I substitute fresh sage for dried sage?Certainly, fresh sage can be used in this recipe. To substitute, take the equivalent of 1 tablespoon of finely chopped fresh sage, and add it in the part of the recipe where you would add 1 teaspoon of dried sage.
• Is there a gluten-free option for the breadcrumbs?Of course, use gluten-free breadcrumbs or crushed gluten-free crackers in place of the following:
• How should I store leftovers?Put any remaining food into an airtight container, and store it in the refrigerator. There’s a good chance that you’ll find yourself reheating that food in the microwave or oven within 3 days, since the U.S. has a culture of eating “reheated” meals much like those of our forebears who lived in the time before electricity.
• Can this dish be prepared in advance?Certainly, the stuffing mixture can be made ahead of time and stuffed into the chops immediately before cooking. Refrigerate the stuffing if you are making it a day in advance.
• What can I serve with apple stuffed pork chops?These chops are best enjoyed alongside sides of roasted vegetables, mashed potatoes, or a seasonal salad.

Substitutions and Variations

Apple: For a nearly identical flavor in baked goods, substitute with pear.
Breadcrumbs: Utilize crushed crackers or panko for contrasting texture.
Broth from chicken: Substitute with vegetable broth for a vegetarian option for the stuffing.
Sage: For an alternate herbal note, you might try thyme or rosemary.
Margarine or ghee can be used in place of butter.

Pro Tips

1. Use an Instant-Read Thermometer Ensure the pork chops are perfectly cooked by using an instant-read thermometer. They are done when the internal temperature reaches 145°F (63°C). This prevents overcooking and keeps the meat juicy.

2. Let the Stuffing Cool Allow the apple stuffing to cool slightly before stuffing the pork chops. This makes it easier to handle and ensures it stays inside during cooking.

3. Trim Excess Fat Before cooking, trim any excess fat from the pork chops to prevent flare-ups during searing and to keep the dish leaner and more presentable.

4. Sear Properly Ensure that the pork chops are patted dry before searing to achieve a crisp, golden crust. This step locks in moisture and enhances flavor.

5. Rest Before Serving After the pork chops are out of the oven, let them rest for 5 minutes. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful pork chops.