Apple Baked Stuffed Pork Chops
Apple Baked Stuffed Pork Chops Recipe – Savory, tender, and juicy pork chops are stuffed with sweet apples and cornbread stuffing, and baked to crispy perfection!
Pork Chops with Apples
What’s better than one delicious recipe? A dish that’s made of tasty components stuffed inside another delicious recipe, of course!
Apple Baked Stuffed Pork Chops are cozy and inviting, and feature a rich apple cornbread stuffing packed inside juicy, tender pork chops. Everything is baked together to create a melt-in-your-mouth main dish that has all of the savory, tangy, sweet and satisfying flavors you crave.
This fantastic winter main dish is great to cuddle up with on a cold night. Pair stuffed pork chops with your favorite fresh green veggies for a complete and utterly comforting dinner!
Secrets of Perfect Pork Chops
Before getting started, we’re going to let you in on a little secret. Well, 3 little secrets… There are 3 simple but key steps for making the best stuffed pork chop recipe every time:
- Buy the right thickness of pork chop (not too thick or thin).
- Be sure to sear the pork chop before stuffing.
- And fill each pork chop to the brim with bold, rustic stuffing.
Ingredients You Need
Apple Stuffed Pork Chops are made mostly with basic pantry staples, plus a few fresh ingredients.
To Make the Cornbread Stuffing:
- Butter – unsalted
- Onion – peeled and chopped
- Celery – chopped
- Apple – peeled, cored, and diced
- Fresh Sage – chopped
- Chicken Broth – or vegetable broth
- Bourbon – optional, adds sweet and smoky flavor
- Dried Cornbread Stuffing Crumbs
For the Pork Chops Themselves You’ll Need:
- Boneless Pork Chops – cut 1 1/2 inch thick
- Butter – again, unsalted
- Dijon Mustard – the tanginess brings together the sweet apples and savory pork
- Salt and Pepper – to taste
How to Make Apple Baked Stuffed Pork Chops
The first step is to properly prepare the pork chops to be stuffed.
To start, lay the pork chops on a cutting board. Along the flattest edge, cut a deep, even pocket into each pork chop, leaving three sides intact. Check out the photo below to see what your chop should look like.
Use a pastry brush to coat the pork chops with Dijon mustard, and sprinkle generously with salt and pepper on both sides.
Next, preheat the oven to 425 degrees F. Set out a rimmed baking sheet lined with parchment paper, and set a large skillet on the stovetop.
Add 2 tablespoons of butter to the skillet and turn the heat to medium. Once the butter has melted, place the pork chops in the skillet and brown, about 2-3 minutes per side. (The pork chops will still be raw in the middle.)
Searing the pork chops before stuffing will help to keep them perfectly moist and tender, but fully cooked, once baked.
Move the seared pork chops to the prepared baking sheet.
Now use the same skillet to make the cornbread stuffing:
- Add 4 tablespoons of butter to the skillet over medium heat. Once melted, add the chopped onions, celery, apples, and sage.
- Sauté for 3-5 minutes to soften.
- Then add in the chicken broth and bourbon (if using). Stir to combine, and then mix in the cornbread crumbs. Mix well, and turn off the heat.
Once the chops are cool enough to handle, use a spoon to stuff the pork chops with the apple cornbread stuffing. Press it down into the pocket of each chop, then press a bit more on top of the pocket so that it’s “overflowing” with goodness. You can set the pork chops upward, or lay them on their sides.
Bake for 10-12 minutes, or until the thickest part of the pork chop reaches 145-150 degrees F when a meat thermometer is inserted.
Get the Complete (Printable) Apple Baked Stuffed Pork Chops Recipe Below. Enjoy!
What Sides To Pair With This Recipe
Enjoy savory, slightly sweet pork chops with a steamed green veggie like:
This dish has lots of carby goodness thanks to the cornbread and apple stuffing. But for an even heartier dinner, serve the pork chops with stuffing next to a bed of fluffy mashed potatoes or mashed sweet potatoes, or with Cheesy Scalloped Potatoes.
How to Store Leftovers
Keep leftover Stuffed Pork with Apples in an airtight container in the refrigerator for up to 3 days.
While you can reheat in a microwave, leftovers will taste best heated again in an oven. Preheat to 350 degrees and heat the pork chops on a parchment paper-lined baking sheet for only about 10 minutes until warm. You don’t want to overcook them! Apple Baked Stuffed Pork Chops are great to freeze, as well. Cool first, and then wrap each individual stuffed chop in aluminum foil. Place the wrapped pork chops in an airtight bag, and keep them in the freezer for up to 3 months.
Frequently Asked Questions
Should I Brine the Pork Chops?
You do not have to brine the pork chops in this recipe, however, brining pork is always a good idea! Brining pork makes the meat extra juicy and flavorful.
To brine the pork chops, place them in a mixture of 2 cups warm water, 1/4 cup salt, and 3/4 cup apple juice. Brine for 2 hours, or up to 12 hours. Drain and dry the pork chops before moving on.
What Internal Temperature Should The Pork Reach?
The internal temperature of the thickest part of the pork should be 145 degrees F.
How Do You Keep The Pork Chops From Drying Out?
Make sure to keep an eye on the internal temperature as the pork chops cook. Brining also helps to lock in the moisture so the chops stay extra juicy.
Should I Bake the Pork Chops Covered or Uncovered?
It is best to bake stuffed pork chops with stuffing uncovered! If you cover them, the topping will steam and will be a bit mushy, instead of getting nice and crispy!
Looking for More Delicious Dinner Recipes?
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Apple Baked Stuffed Pork Chops Recipe
Ingredients
For the Pork Chops –
- 4 large boneless pork chops cut 1 ½ inch thick
- 2 tablespoons butter
- 1 tablespoon Dijon mustard
- Salt and pepper
For the Apple Cornbread Stuffing –
- 4 tablespoons butter
- 1/3 cup chopped onion
- 1/3 cup chopped celery
- 1 firm apple peeled, cored, and diced
- 1 tablespoon fresh chopped sage
- ½ cup chicken broth
- 2 tablespoons bourbon
- 1 ½ cups dried cornbread stuffing crumbs
Instructions
- Preheat the oven to 425 degrees F. Set out a rimmed baking sheet lined with parchment paper. Set a large skillet on the stovetop.
- Lay the pork chops on a cutting board. Along the flattest edge, cut a deep even pocket into each pork chop, leaving three sides intact. Brush the pork chops with Dijon mustard, and sprinkle generously with salt and pepper on both sides.
- Add 2 tablespoon butter to the skillet and turn the heat on medium. Once the butter has melted, place the pork chops in the skillet and brown, about 2-3 minutes per side. (The pork chops will still be raw in the middle.) Move the seared pork chops to the prepared baking sheet.
- Use the same skillet to make the stuffing. Add 4 tablespoon butter to the skillet. Once melted, add the chopped onions, celery, apples, and sage. Sauté for 3-5 minutes to soften. Then add in the chicken broth and bourbon. Stir to combine, then mix in the cornbread crumbs. Mix well, then turn off the heat.
- Use a spoon to stuff the pork chops with the apple stuffing. Press it down in the pocket of each chop, then press more on top of the pocket. You can set the pork chops upward, or lay them on their sides.
- Bake for 10-12 minutes, or until the thickest part of the pork chop reaches 145-150 degrees F. Serve warm.
What are dried cornbread crumbs? Can you buy that at the grocery store?
Hi Josie,
Yes, you can buy them to make cornbread stuffing, so look for them with other packaged side dish items/kits or with the breadcrumbs. If you can’t find them, you can also take day-old cornbread, crumble it, and place it in a low-temperature oven to dry it out.
This is going to be a regular dish that I make more often! So good!