I can’t wait to share my Apple Bacon Stuffed Pork Chops, where thick cut pork chops are filled with crisp apple, smoky bacon and tangy blue cheese for a savory-sweet centerpiece.

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I still get a little smug when I serve Apple Bacon Stuffed Pork Chops, because people expect plain pork chops and then bam, there’s apple and salty bacon tucked inside. The mix of sweet apple and savory bacon hits weird in the best way, and the pork stays thick and juicy.

Sometimes I even make a Bacon Wrapped Stuffed Pork Chops version for company, and it walks into the room like it owns the night. It’s not fancy kitchen theater, just bold contrasts that make you curious enough to take a bite, and then ask for seconds.

Ingredients

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Pork chops bring hearty protein, B vitamins and a meaty base for stuffing
Bacon adds smoky salty fat, lots of flavor but also lots of sodium
Apple gives sweetness crisp texture and fiber, a bright tart contrast
Blue cheese brings tang, creaminess and pungent umami, rich in fat
Panko adds crunchy light texture and carbs, not much nutrition though
Thyme and parsley add freshness, herbal aroma, tiny vitamins and antioxidants
Dijon gives a tangy zip, cuts richness without extra sugar
Olive oil gives healthy monounsaturated fat, butter brings flavor and browning

Ingredient Quantities

4 thick-cut pork chops (bone-in or boneless), about 1 1/2 to 2 inches thick

6 slices bacon, diced

1 medium apple (Granny Smith or Honeycrisp), cored and diced, about 1 1/2 cups

1 small yellow onion, finely chopped

2 cloves garlic, minced

3/4 cup panko breadcrumbs (or plain breadcrumbs)

1/4 cup crumbled blue cheese (Gorgonzola works great)

1 large egg, lightly beaten

2 tablespoons fresh thyme leaves, chopped, or 1 teaspoon dried thyme

2 tablespoons fresh parsley, chopped, optional but nice

1/4 cup chicken stock or apple cider to moisten the stuffing

1 tablespoon Dijon mustard

1 tablespoon unsalted butter (for sautÃ©ing the apples and onions)

2 tablespoons olive oil for searing the chops

Kosher salt and freshly ground black pepper, to taste

How to Make this

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1. Preheat oven to 375°F (190°C). Pat the pork chops dry, season both sides with kosher salt and pepper, then cut a pocket into each chop or butterfly them careful not to slice all the way through.

2. In a large skillet cook the diced bacon over medium heat until crisp, about 6-8 minutes. Scoop the bacon onto a paper towel, reserve about 1-2 tablespoons of the bacon fat in the pan and discard the rest of the fat.

3. Add the tablespoon of butter to the reserved bacon fat, then sauté the chopped onion until translucent 3-4 minutes. Add the diced apple and cook until it just starts to soften 3-4 more minutes, then stir in the minced garlic for 30 seconds. Remove the pan from heat and let cool a minute or two.

4. In a bowl combine the panko breadcrumbs, crumbled blue cheese, beaten egg, cooked bacon, chopped thyme, parsley (if using), and the apple-onion mixture. Add the 1/4 cup chicken stock or apple cider and 1 tablespoon Dijon mustard and toss until moistened but not soggy. Season with salt and pepper.

5. Stuff each pork chop pocket with an even amount of the filling, dont overpack or it will burst while cooking. Close the openings and secure with toothpicks or kitchen twine; you can spread a thin smear of Dijon on the outside if you want extra tang.

6. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear the chops 3-4 minutes per side until nicely browned, and sear the edges briefly to render any fat and seal the stuffing in.

7. Transfer the skillet to the preheated oven and bake 15-20 minutes for 1 1/2 to 2 inch chops, longer if your chops are thicker, until an instant-read thermometer reads 145°F in the thickest part of the meat (avoiding the stuffing).

8. Remove chops from oven, tent loosely with foil and rest 5-10 minutes so juices redistribute. Remove toothpicks or twine, slice if you like, and serve hot so the apple, bacon and blue cheese filling is melty and savory.

Equipment Needed

1. Oven (preheat to 375°F / 190°C)
2. Large oven-safe skillet or cast iron pan big enough for 4 thick chops
3. Cutting board
4. Chef’s knife
5. Mixing bowls (one medium, one small)
6. Measuring cups and spoons
7. Tongs and a spatula for searing
8. Instant-read meat thermometer
9. Toothpicks or kitchen twine and paper towels for resting/draining

FAQ

Q: How do I make a pocket in thick pork chops so the stuffing stays inside? A: Use a sharp knife to cut a horizontal slit along the side of each chop, like making a little pouch, dont cut all the way through. If theyre bone in, cut beside the bone carefully. Dont overstuff, press the mixture in and close with toothpicks or kitchen twine, then chill 15-30 minutes so it firms up before searing.

Q: What internal temperature and cooking method should I use so the chops stay juicy? A: Sear the chops 2 to 3 minutes per side in a hot skillet with olive oil, then finish in a 400 F (200 C) oven until the thickest part reaches 145 F (63 C). Let rest 5 to 10 minutes before serving so the juices redistribute. When checking temp dont let the probe touch bone or filling.

Q: My stuffing seems dry or crumbly, how do I fix that? A: Add a splash of chicken stock or apple cider (you already have 1/4 cup in the recipe) and the beaten egg helps bind. If its still dry use a little more stock or a pat of butter while sautéing the apples and onions. Panko soaks up more, so you might need slightly more liquid than with regular crumbs.

Q: Can I swap ingredients like the blue cheese, apple or bacon? A: Yes, goat cheese, sharp cheddar or feta work instead of blue for milder flavors. Use Honeycrisp, Fuji or even pears instead of apple. If you use turkey bacon or ham note theyre less fatty so cook the apple/onion in butter to add richness.

Q: Can I assemble ahead or freeze these? A: You can make the stuffing and keep it refrigerated 24 hours, or stuff the chops and refrigerate up to a day before cooking. Cooked chops keep 3 to 4 days in the fridge. For freezing, wrap tightly and freeze raw for up to 2 months, then thaw in the fridge before cooking.

Q: How do I stop the stuffing from falling out while searing? A: Dont overfill, press the filling in firmly and secure the seam with toothpicks or twine. Sear seam side down briefly to seal, then brown the rest of the chops. Also chilling the filled chops for 15-30 minutes makes them hold together better.

Apple Bacon Stuffed Pork Chops Recipe Substitutions and Variations

Bacon: pancetta or diced prosciutto for the same salty, cured flavor; turkey bacon if you want less fat; cooked and chopped smoked ham in a pinch.
Apple (Granny Smith or Honeycrisp): a firm pear (like Bosc) works if you want softer sweetness; Pink Lady or Braeburn apples if thats what you have; or 1/2 cup dried cranberries plus a splash of apple cider for sweetness and texture.
Crumbled blue cheese (Gorgonzola): goat cheese for a milder tang and creaminess; feta for a salty crumbly bite; or sharp aged cheddar if you want something that melts more.
Panko breadcrumbs: regular plain breadcrumbs or crushed crackers (Ritz or saltines) for crunch; gluten free breadcrumbs if needed; or quick cooked quinoa or crushed cornflakes for a different texture.

Pro Tips

1. Do a quick brine first if you can, 1 tablespoon kosher salt per 2 cups water for 20 to 30 minutes, then pat dry. It makes thick chops way less likely to dry out and you wont need to fuss so much with timing.

2. Watch the stuffing moisture. If it feels wet, add more panko a little at a time, if too dry add a splash more stock or an extra beaten egg. Stuff a bit under full, then chill the chops 10 to 15 minutes so the filling firms up and is less likely to squeeze out while cooking.

3. Get the pan really hot before you sear so you get a good brown crust and render the fat on the edges, then finish in the oven. Use an instant read thermometer and pull the chops a few degrees below target because carryover will raise them while they rest.

4. Make a quick pan sauce with the drippings instead of tossing them, deglaze with a splash of apple cider or stock, reduce, swirl in a pat of butter and a little Dijon, then fold in the crisped bacon at the end. It turns the whole thing from good to restaurant level, trust me.

Apple Bacon Stuffed Pork Chops Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can't wait to share my Apple Bacon Stuffed Pork Chops, where thick cut pork chops are filled with crisp apple, smoky bacon and tangy blue cheese for a savory-sweet centerpiece.

Servings

servings

Calories

835

kcal

Equipment: 1. Oven (preheat to 375°F / 190°C)
2. Large oven-safe skillet or cast iron pan big enough for 4 thick chops
3. Cutting board
4. Chef’s knife
5. Mixing bowls (one medium, one small)
6. Measuring cups and spoons
7. Tongs and a spatula for searing
8. Instant-read meat thermometer
9. Toothpicks or kitchen twine and paper towels for resting/draining

Ingredients

4 thick-cut pork chops (bone-in or boneless), about 1 1/2 to 2 inches thick
6 slices bacon, diced
1 medium apple (Granny Smith or Honeycrisp), cored and diced, about 1 1/2 cups
1 small yellow onion, finely chopped
2 cloves garlic, minced
3/4 cup panko breadcrumbs (or plain breadcrumbs)
1/4 cup crumbled blue cheese (Gorgonzola works great)
1 large egg, lightly beaten
2 tablespoons fresh thyme leaves, chopped, or 1 teaspoon dried thyme
2 tablespoons fresh parsley, chopped, optional but nice
1/4 cup chicken stock or apple cider to moisten the stuffing
1 tablespoon Dijon mustard
2 tablespoons olive oil for searing the chops
Kosher salt and freshly ground black pepper, to taste

Directions

Preheat oven to 375°F (190°C). Pat the pork chops dry, season both sides with kosher salt and pepper, then cut a pocket into each chop or butterfly them careful not to slice all the way through.
In a large skillet cook the diced bacon over medium heat until crisp, about 6-8 minutes. Scoop the bacon onto a paper towel, reserve about 1-2 tablespoons of the bacon fat in the pan and discard the rest of the fat.
Add the tablespoon of butter to the reserved bacon fat, then sauté the chopped onion until translucent 3-4 minutes. Add the diced apple and cook until it just starts to soften 3-4 more minutes, then stir in the minced garlic for 30 seconds. Remove the pan from heat and let cool a minute or two.
In a bowl combine the panko breadcrumbs, crumbled blue cheese, beaten egg, cooked bacon, chopped thyme, parsley (if using), and the apple-onion mixture. Add the 1/4 cup chicken stock or apple cider and 1 tablespoon Dijon mustard and toss until moistened but not soggy. Season with salt and pepper.
Stuff each pork chop pocket with an even amount of the filling, dont overpack or it will burst while cooking. Close the openings and secure with toothpicks or kitchen twine; you can spread a thin smear of Dijon on the outside if you want extra tang.
Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear the chops 3-4 minutes per side until nicely browned, and sear the edges briefly to render any fat and seal the stuffing in.
Transfer the skillet to the preheated oven and bake 15-20 minutes for 1 1/2 to 2 inch chops, longer if your chops are thicker, until an instant-read thermometer reads 145°F in the thickest part of the meat (avoiding the stuffing).
Remove chops from oven, tent loosely with foil and rest 5-10 minutes so juices redistribute. Remove toothpicks or twine, slice if you like, and serve hot so the apple, bacon and blue cheese filling is melty and savory.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.