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 160 degrees F. Serve warm.
Have your pork chops cut by the butcher. IF the chops are too thick they won’t cook through; if too small they will be tough.Keep leftover Stuffed Pork Chops 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!Apple Baked Stuffed Pork Chops are great to freeze, too! Cool first, and then wrap each individual stuffed chop in aluminum foil. Place the wrapped pork chops in an airtight bag, and keep in the freezer for up to 3 months.