Even if you don't consider yourself much of a cook, this easy recipe for Stuffed Pork Chops with Apples contains only 4 ingredients, (plus salt and pepper) so it's hard to mess up.
To make these stuffed pork chops, you'll want to start with a nice, thick boneless pork chop. I find 1 ¼- to 1 ½-inch chops work well.
Stuffed pork chops may seem intimidating to make, but they are really easy. You'll want to cut a slit into the pork chop almost like you were slicing it in half, but not cutting all the way through.
I have a little short cut to this stuffed pork chop recipe and it is boxed stuffing. Hey, there is no shame in boxed stuffing. My husband actually prefers it to homemade stuffing. If you want to make your grandma's famous stuffing for the recipe, you are welcome to go ahead, but using boxed stuffing is such a time saver.
I like to stuff the pork chop pretty full and you can use some toothpicks to hold it together if you wish. I did not use toothpicks, but just carefully transferred it to the frying pan and oven and none of the stuffing fell out.
After browning the pork chop on both sides, I added some sliced granny smith apple to the top before popping it in the oven. The National Pork Board recommends using the following temperatures when preparing pork: cook pork chops, roasts and tenderloin to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest. For ground pork, cook to an internal temperature of 160°F.
Serve this with a green salad for a filling meal that is moist and flavorful.
This dish has become one of my husband's favorites and he requests it all the time.
Stuffed Pork Chops with Apples
- 2 thick cut pork chops 1 ½ inches works well
- 1 cup of stuffing prepared according to package directions
- 1 tablespoon olive oil
- 1 Granny Smith apple peeled and sliced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 375 degrees.
- Prepare stuffing mix according to package directions.
- Heat olive oil in a skillet.
- Cut a slit into the pork chop almost like you were slicing it in half, but not cutting all the way through.
- Stuff each pork chop with ½ cup of the stuffing.
- Brown in skillet for a few minutes on each side.
- Peel and thinly slice Granny Smith apple.
- Place a few slices on top of the stuffed pork chop and top with salt and pepper.
- Place in a roasting pan and bake for 20 minutes, until the pork chop reaches an internal temperature between 145°F (medium rare) and 160°F (medium).
- Let rest for 3 minutes before serving.
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