Pork Chops With Apple Stuffing

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Pork Chops With Apple Stuffing

Mild-flavored pork and sweet apples are a perfect flavor combo. Add in a savory stuffing and you’ve got a memorable main dish. These Pork Chops With Apple Stuffing look like they would be complicated, but they are actually very easy to make.

Preparing the Pork Chops

For this recipe you can use bone-in or boneless pork chops, but make sure they’re at least 1-1/4 inches thick.

Use a Boning Knife to cut a pocket into the side of each chop.

Cut a pocket with a Boning Knife.

The thin, sharp and flexible blade of the Boning Knife, and its pointed tip, make it perfect for creating pockets in cuts of meat. The knife design is also great for butterflying and deboning.

Making the Stuffing

The stuffing is pretty basic with chopped onion and celery, which is easily accomplished using a 7″ Santoku.

Diced celery and onion with a Santoku knife.

Keep the pieces about the same size so they cook evenly.

For the apples, a 4″ Paring Knife is a good choice. You can peel the apple with the knife, remove the core and dice, again keeping the pieces about the same size for even cooking.

Dice the apple with a 4 Inch Paring Knife.

The onion, celery and apples are mixed together with melted butter, fresh bread crumbs and chopped parsley to make the stuffing mixture. It's just that simple!

Making the Stuffed Pork Chops

Once the stuffing is mixed, it’s just a matter of filling each pork chop. This recipe makes six servings, so be sure to evenly distribute the stuffing for even cook times.

A nice thing about this Pork Chops With Apple Stuffing recipe is that you can change up the stuffing by adding raisins, dried cranberries or dried cherries. You can also choose apples that are more tart than sweet. The stuffing also works well for stuffed chicken breasts.

A bit savory, a bit sweet and a whole lot of delicious. Serve these pork chops alongside your favorite vegetable and you’ve got a complete meal.

Pork Chops with Apple Stuffing

Print Recipe


  • 1 tablespoon chopped onion
  • 1/2 cup unsalted butter, melted
  • 3 cups cubed fresh bread
  • 2 cups chopped apples (Golden Delicious, Empire, Jonagold)
  • 1/4 cup chopped celery
  • 2 teaspoons chopped fresh parsley
  • 1/4 teaspoon kosher salt
  • 6 pork chops (1 1/4-inch thick, can be bone-in or boneless)
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil


  1. Preheat oven to 350 F.
  2. Mix onion, butter, bread crumbs, apples, celery, parsley and salt together in a bowl. With a Boning Knife, cut a large pocket in each pork chop.
  3. Season chops inside and out with salt and pepper. Spoon stuffing mix loosely into each pocket.
  4. Heat the oil in a skillet over medium heat and brown the chops on both sides. Once browned, place them in a 13-by-9-inch ungreased baking dish and cover with aluminum foil. Bake for 30 minutes, remove the foil and bake for an additional 30 minutes or until juices run clear. Any juices in the pan can be spooned over the chops when serving.

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