Apple Stuffed Pork Chops
We absolutely love these stuffed pork chops! I’m sharing all my secrets, including how to cut the pocket, my favorite mustard rub (outrageously good!), and our apple, onion, and cheese stuffing. I’m always looking for different ways to cook pork chops, and these easy stuffed pork chops make my list! Thanks to that fresh apple and onion stuffing, it’s truly fantastic and so flavorful. We have quite a few pork recipes on Inspired Taste. These stuffed chops are inspired by two of them: our juicy skillet pork chops and this delicious pork tenderloin with apples. Key Ingredients Pork Chops: I opt for thick-cut pork chops, ideally around 1 ½ inches thick. This provides ample space to make a pocket for the flavorful stuffing. If you can’t find thick chops, don’t worry! I’ve included tips below the recipe for an alternative method that doesn’t require you to stuff the pork chops. Mustard and Thyme: After searing the pork chops in a skillet, I brush it with Dijon mustard, fresh thyme leaves, salt, and pepper. This mustard rub adds so much flavor that complements the apple stuffing. I use the same trick when making this pork tenderloin with apples! Apples and Onion: I stuff the pork chops with tender apples and onions. The sweet and savory combination is so good! Cheese: I love a little cheese stuffed into the pork chops. Gruyère and sharp white cheddar cheese are my favorites but feel free to experiment with other cheeses (brie would be amazing). Pork Chops: I opt for thick-cut pork chops, ideally around 1 ½ inches thick. This provides ample space to make a pocket for the flavorful stuffing. If you can’t find thick chops, don’t worry! I’ve included tips below the recipe for an alternative method that doesn’t require you to stuff the pork chops. Mustard and Thyme: After searing the pork chops in a skillet, I brush it with Dijon mustard, fresh thyme leaves, salt, and pepper. This mustard rub adds so much flavor that complements the apple stuffing. I use the same trick when making this pork tenderloin with apples! Apples and Onion: I stuff the pork chops with tender apples and onions. The sweet and savory combination is so good! Cheese: I love a little cheese stuffed into the pork chops. Gruyère and sharp white cheddar cheese are my favorites but feel free to experiment with other cheeses (brie would be amazing). How to Make Stuffed Pork Chops These pork chops stuffed with sautéed apples, onions, and cheese are a real treat worth the extra effort. If your chops have a fattier edge, use that side to cut a pocket. Carefully wiggle a small sharp knife back and forth to create a deep pocket about 2 inches wide and deep. If you’re uncomfortable with this, I’ve included tips below for making the recipe without stuffing the chops (and roasting them on top of the stuffing instead). Once the pockets are cut, sear the unstuffed chops on both sides in a skillet, which adds color and renders some fat, which you’ll use to cook the onion and apple stuffing. Transfer the seared chops to a plate to cool, then rub them with mustard and herbs. Stuff them generously with sautéed apples, onions, and a few slices of your favorite cheese (I love Gruyère or sharp white cheddar!). Secure the stuffing with toothpicks and bake in the oven until cooked through. Trust me, you’ll love these stuffed pork chops. Some stuffing falls into the skillet, but you can push them back in! What to Serve with Apple Stuffed Pork Chops These apple stuffed pork chops go well with just about anything. Here are a few of my family’s favorite side dishes! I love creamy mashed sweet potatoes with this dish (so pretty and delicious). Instead of serving them with butter, add a spoonful of our honey butter to the sweet potato mash before serving. These chops are also excellent with something fresh and crunchy, like our creamy coleslaw or this broccoli slaw. Finally, think about a side of creamy mac and cheese for a super comforting meal! Apple Stuffed Pork Chops PREP 15 mins COOK 30 mins TOTAL 45 mins PREP 15 mins COOK 30 mins TOTAL 45 mins Apples, onions, and melty cheese make the most delicious stuffed pork chops. When choosing chops for this recipe, look for thicker-cut pork chops at least 1 ½ inches thick; otherwise, it will be too difficult to cut a pocket for the apple and onion stuffing. If your chops are on the thinner side, consider skipping making a pocket for the stuffing and follow our tip for roasting the chops on top of the stuffing instead. Serves 2 Watch Us Make the Recipe You Will Need 2 thick-cut pork chops, 1 ½ inch thick 1 tablespoon olive oil 1/2 teaspoon fine sea salt, plus more to taste 2 teaspoons Dijon mustard 1 teaspoon chopped fresh thyme leaves or use 1/4 teaspoon dried thyme 1/4 teaspoon fresh ground black pepper, plus more to taste 1 small apple, cored and sliced 1/2 medium onion, sliced 2 ounces Gruyère or sharp cheddar cheese, sliced 4 wooden toothpicks for securing the stuffing Directions 1Preheat the oven to 375°F (190°C). 2Cut pockets into the pork chops by inserting the point of a small sharp knife into the fat-covered edge of the pork chop. Move the knife back and forth to create a deep pocket about 2 inches wide and deep. 3Season the chops with salt on all sides and inside the pockets. We use 1/4 teaspoon of salt per chop. 4Heat an oven-safe skillet over medium heat. When it is hot, add the oil and place the pork chops into the pan (we will stuff them later). Cook until golden, 2 to 3 minutes. 5Flip the chops so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops fat-side-down until it sizzles and browns slightly, about 30 seconds. When both sides of the pork are golden brown, transfer the chops to a plate to cool down. The center will still be raw. 6Place the skillet back over medium heat and toss in the onions. Cook them for 2 to 3 minutes until they soften a little, then stir in the apples. When the apples are tender, and the onions are soft, turn off the heat. 7In a small bowl, stir together the mustard, thyme leaves, and 1/4 teaspoon of pepper. 8When the pork chops are cool enough to handle, spread the mustard mixture over them and inside the pocket. Clean fingers or a spoon will do the trick. 9Fill the pocket with a slice or two of cheese and a spoonful of the apples and onions, and then secure with two toothpicks. We generously stuff the pocket with filling. It is okay if some fall out while the chops bake. 10Arrange the remaining apples and onions in the middle of the skillet, creating a bed for the pork chops. Place the pork on top of the apples and onions. 11Bake until an instant-read thermometer reads 145°F when inserted into the thickest part of the chop and stuffing, 15 to 20 minutes. Remove the skillet from the oven and let the pork rest for 5 to 10 minutes before serving. 1Preheat the oven to 375°F (190°C). 2Cut pockets into the pork chops by inserting the point of a small sharp knife into the fat-covered edge of the pork chop. Move the knife back and forth to create a deep pocket about 2 inches wide and deep. 3Season the chops with salt on all sides and inside the pockets. We use 1/4 teaspoon of salt per chop. 4Heat an oven-safe skillet over medium heat. When it is hot, add the oil and place the pork chops into the pan (we will stuff them later). Cook until golden, 2 to 3 minutes. 5Flip the chops so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops fat-side-down until it sizzles and browns slightly, about 30 seconds. When both sides of the pork are golden brown, transfer the chops to a plate to cool down. The center will still be raw. 6Place the skillet back over medium heat and toss in the onions. Cook them for 2 to 3 minutes until they soften a little, then stir in the apples. When the apples are tender, and the onions are soft, turn off the heat. 7In a small bowl, stir together the mustard, thyme leaves, and 1/4 teaspoon of pepper. 8When the pork chops are cool enough to handle, spread the mustard mixture over them and inside the pocket. Clean fingers or a spoon will do the trick. 9Fill the pocket with a slice or two of cheese and a spoonful of the apples and onions, and then secure with two toothpicks. We generously stuff the pocket with filling. It is okay if some fall out while the chops bake. 10Arrange the remaining apples and onions in the middle of the skillet, creating a bed for the pork chops. Place the pork on top of the apples and onions. 11Bake until an instant-read thermometer reads 145°F when inserted into the thickest part of the chop and stuffing, 15 to 20 minutes. Remove the skillet from the oven and let the pork rest for 5 to 10 minutes before serving. Adam and Joanne's Tips Make without stuffing the chops: You can make this recipe without stuffing the chops and instead serve the seasoned pork on a bed of apples and onions. Follow the same method, but skip making the pocket and stuffing the chops. Before roasting the chops, make a bed of apples and onions in the skillet and add the cheese. Then, place your chops down on top. The nutrition facts provided below are estimates. Make without stuffing the chops: You can make this recipe without stuffing the chops and instead serve the seasoned pork on a bed of apples and onions. Follow the same method, but skip making the pocket and stuffing the chops. Before roasting the chops, make a bed of apples and onions in the skillet and add the cheese. Then, place your chops down on top. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 chop, half the recipe / Calories 480 / Total Fat 21.6g / Saturated Fat 8.8g / Cholesterol 160.4mg / Sodium 1030.7mg / Carbohydrate 14g / Dietary Fiber 2.4g / Total Sugars 9g / Protein 54.3g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us