Baked Stuffed Pork Chops with Apple
Updated Jul 11, 2025, Published Nov 03, 2023
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Indulge in these succulent baked stuffed pork chops with apple and herb filling. This easy, oven-baked recipe guarantees juicy and flavorful pork chops every time! This is a quick, 30-minute family favorite dinner that you won’t want to miss.
Enjoy a colorful and delicious meal by serving these with roasted green beans with lemon and red skin mashed potatoes with garlic.
Why You’ll Love This Recipe
These baked stuffed pork chops with apple are a delicious and impressive dish you can easily make in just 30 minutes. Quickly searing the stuffed chops in a pan before baking makes them extra flavorful and tender. Serve them with some easy mushroom gravy on the side, and your family will be asking for seconds!
If your family loves pork like mine does, you’ll also want to check out my oven baked pork ribs and my guide on the best side dishes for pork chops.
Made With Amoré,
Ingredients for Baked Stuffed Pork Chops
This delicious stuffed pork chop recipe only requires a few basic ingredients and makes tender pork chops every time! It’s an easy dinner to make any night of the week.
- Bone-In Pork Chops: Choose thick-cut pork chops that are at least 1 to 1.5 inches thick. This thickness allows you to create a pocket for the stuffing without the risk of overcooking the meat. I prefer using bone-in, but boneless ones also work well.
- Herbs: I like to use a mixture of dried sage and thyme on the chops, and fresh parsley in the filling for lots of rich flavors.
- Fresh Breadcrumbs: These make a crunchy, textured base for the stuffing mixture.
- Grated Parmesan Cheese: Adds a nutty, savory flavor and helps bind the stuffing.
- Apple: This adds a delightful sweetness and a refreshing contrast to the savory stuffing! Choose a firm baking apple, such as Granny Smith, for best results.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Lean Meat Substitution: Swap the pork for chicken breasts. Follow the recipe as written, making sure to cook the chicken to the safe internal temperature of 165°F (74°C). Or try something different with my Mediterranean stuffed chicken breasts!
- Mediterranean Stuffed Pork Chops: Fill the pork chops with ingredients like feta cheese, Kalamata olives, sun-dried tomatoes, and fresh herbs.
- Apple Cider Glazed: After baking, drizzle the stuffed pork chops with a homemade apple cider glaze for a sweet and tangy finish.
- Grill Version: Fire up the grill instead of the oven! Use my cooking tips from my grilled pork chops at 400°F recipe.
How to Make Baked Stuffed Pork Chops
Follow these step-by-step photos for the best results. Find the full steps and ingredients in the recipe card below.
Make the Filling or Stuffing
- Prepare the stuffing. Melt the butter over medium heat in a skillet. Add the chopped onions, apples, garlic, and sauté until soft and fragrant.
- Remove from heat and let them cool slightly.
- Combine the fresh breadcrumbs, grated Parmesan, parsley, sage, oregano, sautéed onion, apple, and garlic in a mixing bowl. Mix well.
- Slowly add the chicken or vegetable broth to the stuffing mixture. You want the mixture to be moist, but not overly wet. Season the stuffing with salt and pepper to taste.
Prepare Pork Chops
- Prepare the pork chops. Place the pork chops on a cutting board. Using a sharp knife, make a pocket in each pork chop by cutting horizontally into the side, careful not to cut all the way through.
- Take a handful of the stuffing mixture and stuff it into the pocket of each pork chop. Be generous with the stuffing, but don’t overstuff, as the chops need room to expand while cooking.
- Use toothpicks to secure the opening of each stuffed pork chop. This will help keep the stuffing inside during cooking. Season the outside of the chops with salt, pepper, and herbs.
- Heat olive oil in an ovenproof skillet over medium-high heat. Once the oil is hot, add the stuffed pork chops and sear them for about 2-3 minutes on each side, until each side of each pork chop has a golden brown crust.
Sear and Bake Pork Chops
- If you’re using an ovenproof skillet, simply transfer the skillet to the oven. Otherwise, place the seared pork chops in a baking dish. Bake, uncovered, in the oven for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C) with a meat thermometer, and the stuffing is hot and slightly crispy on the outside.
- Remove the stuffed pork chops from the oven, tent with foil, and let them rest for a few minutes to ensure a juicy result. Remove the toothpicks and serve. These stuffed pork chops will be flavorful and perfect for any special occasion!
Recipe FAQs
One of the most popular and delicious fillings for stuffed pork chops is a mixture of breadcrumbs, herbs (such as sage and thyme), grated Parmesan cheese, sautéed onions, minced garlic, and diced apples. This combination offers a balanced and flavorful stuffing with savory and sweet notes.
The ideal cooking temperature for pork chops can vary depending on your desired outcome and the thickness of the chops.
350°F (175°C): Cooking pork chops at this lower temperature will result in slower cooking, which can help keep them juicy and tender. It’s a good choice for thicker chops (1.5 inches or more) to ensure they cook evenly without drying out.
400°F (200°C): This higher temperature is great for thinner pork chops (less than 1.5 inches). It allows for a shorter cooking time and can give you a nicely browned exterior while keeping the inside juicy.
Ultimately, the choice between 350°F and 400°F depends on the thickness of your pork chops and your preferred cooking method. Thicker chops benefit from lower heat to avoid drying out, while thinner chops cook quickly and evenly at a higher temperature.
Stuffed pork chops cooking in a preheated oven at 375°F (190°C) will take approximately 15-20 minutes, or up to 20-25 minutes (depending on the size and if bone-in or not). Be sure to cook them until the internal temperature reaches 145°F (63°C).
The main reason pork chops turn out dry is being cooked too long. Another factor is the amount of moisture in the stuffing ingredients. If you use ingredients that have a higher moisture content, it can help the pork chops stay moist and juicy.
Store: Refrigerate stuffed pork chops in an airtight container for up to 3-4 days. For longer storage, freeze them individually wrapped in plastic wrap or aluminum foil, then store in a freezer-safe container or bag.
Reheat: To reheat, thaw frozen stuffed pork chops in the fridge overnight if frozen. Reheat in a 275°F (135°C) oven, covered in foil, until the internal temperature reaches 165°F (74°C). Refrigerated leftovers can be reheated in a similar manner but may require less time.
Serving Suggestions
These baked stuffed pork chops with apple taste amazing when served warm with a garnish of fresh herbs, a drizzle of pan juices, or even a simple glaze. But you’ll enjoy them even more if these chops are paired with great side dishes! Roasted vegetables, like my honey glazed roasted carrots, stuffed bell peppers, or savory roasted acorn squash, are a healthy choice.
Or try a salad on the side like my classic Italian chopped salad or this crispy rice salad. For the full comfort food experience, enjoy it with mashed potatoes with caramelized onions or this super easy Jiffy Corn Casserole!
My Pro Tips
Expert Tips
- Opt for thick-cut, bone-in pork chops. These provide a nice pocket for stuffing and offer more flavor and juiciness compared to thinner cuts.
- Be generous when filling the pork chop pockets with stuffing, but don’t overstuff them, as the meat needs room to expand as it cooks.
- Sear the stuffed pork chops in a hot skillet with olive oil before baking. This creates a flavorful crust and locks in moisture.
- Invest in a good meat thermometer and ensure the internal temperature of the pork reaches 145°F (63°C) for safe consumption.
- Allow the stuffed pork chops to rest for a few minutes after baking. This lets the juices redistribute, ensuring a juicy result when you cut into them.
More Pork Chop Recipes You’ll Love
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Baked Stuffed Pork Chops with Apple
Ingredients
For the Stuffing
- 1 cup fresh breadcrumbs
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons salted butter
- ¼ cup chicken broth, or vegetable broth
- salt, to taste
- black pepper, to taste
- ½ apple, finely diced
- 1 pinch dried sage
- 1 pinch dried oregano
For the Pork Chops
- 4 thick-cut pork chops, at least 1½ inches thick; either boneless or bone-in
- salt, to taste
- black pepper
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
Instructions
Make the Stuffing
- Preheat the oven to 375°F (190°C).
- Melt the butter over medium heat in a skillet. Add the chopped onions, apples, garlic, and sauté until soft and fragrant. Remove from heat and let them cool slightly.
- Combine the fresh breadcrumbs, grated Parmesan cheese, chopped parsley, dried sage, dried oregano, and sautéed onion, apple, and garlic in a mixing bowl. Mix well.
- Slowly add the chicken or vegetable broth to the stuffing mixture. You want the mixture to be moist but not overly wet. Season the stuffing with salt and pepper to taste.
Prepare the Pork Chops
- Place the pork chops on a cutting board. Using a sharp knife, make a pocket in each pork chop by cutting horizontally into the side, careful not to cut all the way through.
- Take a handful of the stuffing mixture and stuff it into the pocket of each pork chop. Be generous with the stuffing, but don't overstuff, as the chops need room to expand while cooking. Season the outside of the chops with salt, pepper, and herbs.
- Use toothpicks to secure the opening of each stuffed pork chop. This will help keep the stuffing inside during cooking.
Cooking the Pork Chops
- Heat olive oil in an ovenproof skillet over medium-high heat. Once the oil is hot, add the stuffed pork chops and sear them for about 2-3 minutes on each side, until each side of each pork chop has a golden brown crust.
- If you're using an ovenproof skillet, you can simply transfer the skillet to the preheated oven. Otherwise, transfer the seared pork chops to a baking dish. Bake, uncovered, in the oven for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C) with a meat thermometer, and the stuffing is hot and slightly crispy on the outside.
- Remove the stuffed pork chops from the oven and let them rest for a few minutes. Cover with aluminum foil. This allows the juices to be redistributed and ensures a juicy result. Remove the toothpicks before serving.
- Garnish your stuffed pork chops with fresh parsley or a drizzle of pan juices. Serve them hot, and enjoy!
Notes
- Opt for thick-cut, bone-in pork chops. These provide a nice pocket for stuffing and offer more flavor and juiciness compared to thinner cuts.
- Allow the stuffed pork chops to rest for a few minutes after baking. This lets the juices redistribute, ensuring a juicy result when you cut into them.
- Storing Leftover Chops: Refrigerate in an airtight container for up to 3-4 days. For longer storage, freeze them individually wrapped in plastic wrap or aluminum foil, then store in a freezer-safe container or bag.
- Reheating Frozen/Refrigerated Leftovers: To reheat, thaw frozen stuffed pork chops in the fridge overnight if frozen. Reheat in a 275°F (135°C) oven, covered in foil, until the internal temperature reaches 165°F (74°C). Refrigerated leftovers can be reheated in a similar manner but may require less time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! As great as any restaurant! Flavorful stuffing is perfect.
So happy you loved it!
I love anything with pork chops and these are no exception. Thanks for your excellent recipes.
There is something special about stuffed pork chops! It feels fancy, but it is a simple meal you can put together on a weeknight. A great meal this time of year (or any!).