Baked Stuffed Pork Chops with Apple
Indulge in these succulent baked stuffed pork chops with apple and herb filling. This easy, oven-baked dinner recipe guarantees juicy, flavorful pork chops in just 30 minutes. This may be a new family favorite recipe!
Servings: 4 servings
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
Serving: 1stuffed pork chop | Calories: 501kcal | Carbohydrates: 26g | Protein: 37g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 116mg | Sodium: 584mg | Potassium: 651mg | Fiber: 2g | Sugar: 5g | Vitamin A: 643IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 3mg
