Apple Stuffed Pork Chops
Elevate your dinner with these irresistible Apple Stuffed Pork Chops—a perfect balance of savory and sweet. Thick-cut, juicy bone-in pork chops are filled with a delectable stuffing made from tart Granny Smith or Honeycrisp apples, caramelized onions, fragrant garlic, buttery breadcrumbs, and a hint of warm cinnamon and fresh thyme. After a quick sear, the chops are baked to perfection in a savory chicken broth, ensuring tender, flavorful results that will impress any guest. Ideal for fall or holiday dining, this dish combines comfort and sophistication in every bite. Serve these golden, stuffed pork chops alongside roasted vegetables or creamy mashed potatoes for a meal that's both hearty and memorable! Keywords: Apple Stuffed Pork Chops recipe, savory stuffed pork, pork chop dinner ideas, baked stuffed pork chops.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (thick-cut)
- 2 tablespoons Butter
- 1 large Apple (Granny Smith or Honeycrisp, diced)
- 1 small Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 cup Breadcrumbs (panko or traditional)
- 1 teaspoon Fresh thyme leaves (chopped)
- 0.25 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, cut a pocket in each pork chop by slicing horizontally through the thickest part. Be careful not to cut all the way through.
In a skillet, melt the butter over medium heat. Add the diced apple, chopped onion, and minced garlic. Cook for 4-5 minutes until the apple softens and the onion becomes translucent.
Stir in the breadcrumbs, chopped thyme, ground cinnamon, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for another 2 minutes, then remove from heat. Let the mixture cool slightly.
Stuff each pork chop with the apple mixture, pressing gently to fill the pocket. Use toothpicks to secure the opening, if needed.
Season the outside of the pork chops with the remaining salt and black pepper.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed pork chops for 2-3 minutes per side until golden brown.
Pour the chicken broth into the skillet around the pork chops, then transfer the skillet to the preheated oven.
Bake for 18-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Carefully remove the skillet from the oven and let the pork chops rest for 5 minutes before removing toothpicks and serving.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 3871 mg | 168% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 32.5 g | ||
| Protein | 103.9 g | 208% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 185 mg | 14% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1951 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
