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Stuffed Pork Chops

  • Author: Leigh Olson
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Bake
  • Cuisine: American

DESCRIPTION

These Stuffed Pork Chops are filled with a savory apple and Cheddar stuffing. They fit the bill for an easy or elegant weeknight meal.


Ingredients

Scale
  • 4 (8- to 12-oz.) bone-in, center-cut pork chops, 1 to 1 1/4-in. thick
  • 1 tsp. salt, plus more to season chops
  • 1/2 tsp. pepper, plus more to season chops
  • 5 slices whole grain bread, cut into 1/2-in. cubes, day old is best
  • 3/4 cup chopped dried apples
  • 3/4 cup shredded Cheddar cheese
  • 1/4 cup chopped parsley
  • 4 Tbsp. vegetable oil, divided
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg, fresh if possible
  • 1/8 tsp. garlic powder
  • 1/4 cup apple juice or apple cider

Instructions

  1. Preheat the oven to 400°F.
  2. Remove the pork chops from the packaging and pat dry. To prepare chops for stuffing, place the pork chops flat on a cutting board. Hold your knife parallel to the board and cut a pocket making sure to keep 3 sides intact.
  3. Season both sides of the chops with salt and pepper. Set aside.
  4. In a large mixing bowl, combine bread cubes, dried apples, cheese, and parsley.
  5. Heat 2 tablespoons oil in a large skillet. Add celery and onion and sauté until both become tender, about 5 minutes.
  6. Remove from heat and add cinnamon, nutmeg, 1 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and apple juice or cider, stirring to combine.
  7. Pour the onion mixture over the bread cube mixture. Toss together to moisten all ingredients.
  8. Spoon about 1/4 of the stuffing mixture into the pocket of each pork chop.
  9. Heat remaining oil in a large skillet over medium-high heat. Working in batches if necessary, sear both side of the pork chops until a golden brown crust develops, about 3 minutes per side.
  10. Transfer the chops to a rimmed baking sheet and bake until an instant read thermometer inserted in the thickest part of the chop reads 145°F, about 10 – 15 minutes.
  11. Remove from the oven and allow to rest for 5 minutes before serving.