Stuffed Pork Chop Recipe

Easy comfort food that tastes like a decadent, restaurant-quality meal! These baked Stuffed Pork Chops with apples and Stove Top Stuffing are a cozy, easy dinner recipe that the whole family will love. Serve the tender, juicy, and flavorful pork chops with buttermilk biscuits, mashed potatoes, Southern-style green beans, baked apples, or a crisp wedge salad.

If you’re tired of your regular ole’ pork chop recipe, then you’ve come to the right place. These apple stuffed pork chops are full of flavor and they look impressive — but they’re actually quite simple. Stove Top stuffing combines with apples, celery, and onion to add a moist, flavorful component to your next meal — with very little effort. Served with mashed potatoes, rice, or your favorite green veggies, these baked stuffed pork chops are a wholesome, satisfying meal!

This is just a quick overview of the ingredients that you’ll need for the best stuffed pork chops. As always, the exact measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

Thanks to help from a box of Stove Top stuffing — which you can prepare in the microwave — these easy stuffed pork chops come together quickly!

These baked stuffed pork chops go well with just about any of your favorite sides. Here are some easy ideas:

Stuffed Pork Chops

These baked stuffed pork chops are easy comfort food that tastes like a restaurant-quality meal!

Prep: 25min

Total: 45min

Yield: 4

Serving Size: 1 stuffed pork chop

Nutrition Facts: servingSize 1 stuffed pork chop, calories 364 kcal, Carbohydrate 19 g, Protein 40 g, Fat 13 g, Saturated Fat 4 g, Cholesterol 119 mg, Sodium 349 mg, Fiber 3 g, Sugar 6 g

Ingredients:

• 1 tablespoon butter
• ½ of a small apple, peel on and finely diced
• ½ of a small sweet onion, finely diced
• 1 stalk celery, finely diced
• 1 (6 ounce) package Stove Top stuffing mix, plus the additional ingredients called for on the package (butter and water)
• 4 thick boneless pork chops (about 6-8 ounces each and 1 inch thick)
• Kosher salt and ground black pepper, to taste
• 2 tablespoons vegetable oil (or canola oil)
• Optional garnish: fresh parsley or sage

Instruction:

1. Preheat oven to 350°F.
2. In a large oven-proof skillet, melt butter over medium-high heat. Add apple, onion, and celery; sauté just until tender (about 5-7 minutes).
3. Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.
4. Use a sharp knife to cut a pocket in each pork chop. Be careful not to slice all of the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper.
5. Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.
6. Wipe out the skillet that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don’t overcrowd the pan.
7. Arrange all of the browned pork chops in the oven-safe skillet. If you don’t have a big enough skillet to hold all of the chops, or if you don’t have an oven-safe skillet, place the browned pork chops on a greased or parchment-lined rimmed baking sheet.
8. Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove toothpicks before serving, and garnish with fresh herbs if desired.

Baked Stuffed Pork Chops

These cheesy stuffed pork chops are juicy and tender and baked to perfection! These not only make any dinner look fancy but they also taste amazing!

Prep: 10min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 469 kcal, Carbohydrate 18 g, Protein 38 g, Fat 26 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 108 mg, Sodium 690 mg, Fiber 2 g, Sugar 2 g, unSaturated Fat 10 g, servingSize 1 serving

Ingredients:

• 4 Boneless Pork Chops, ((center cut))
• 1/3 cup Pesto Sauce
• 3/4 cup Italian Bread Crumbs
• 3/4 cup Mozzarella Cheese
• 1 tablespoon Olive Oil
• Kosher Salt and Pepper to taste
• 1 teaspoon Dry Italian Seasoning

Instruction:

1. Preheat the oven to 325° Fahrenheit.
2. To prepare the pork chops, pat dry with a paper towel. Slice a 3-inch pocket into each of the pork chops. Be careful not to cut all the way through.
3. In a medium bowl, combine the pesto sauce, Italian bread crumbs, and shredded cheese. Stir until incorporated.
4. To stuff the pork chops, spoon about 1/4 cup of the stuffing mixture into the pocket of each pork chop.
5. Tip: Feel free to seal the edges of each pork chop with a toothpick to help keep the filling in while it cooks.
6. Season both sides of the pork chops with salt, pepper, and Italian seasoning.
7. Add the olive oil to a large, oven-safe skillet (cast-iron works great) over medium-high heat.
8. Sear the pork chops in the skillet for 3-4 minutes per side.
9. Transfer the skillet to the preheated oven. Bake for 10 minutes, or until a thermometer inserted into the thickest part of the meat registers 135° Fahrenheit. Pork is safe to eat at 145° Fahrenheit, but the temperature will rise as the pork rests. Be careful NOT to overcook or your chops will be dry. Mine reached the temperature at 10 minutes, so watch it closely, and check frequently.
10. Let the pork chops sit for 5 minutes before serving. Visit my website for great side options to pair with this meal!

Stuffed Pork Chops

Juicy stuffed pork chops with a savory Parmesan breadcrumb filling. Seared to perfection and finished in the oven. Moist and tender!

Prep: 5min

Total: 60min

Yield: 4

Serving Size: 1 of 4

Nutrition Facts: servingSize 1 of 4, calories 453 kcal, Carbohydrate 23 g, Protein 56 g, Fat 15 g, Saturated Fat 6 g, Trans Fat 1 g, Cholesterol 211 mg, Fiber 3 g, Sugar 1 g, unSaturated Fat 6 g

Ingredients:

• 4 bone-in pork loin chops (about 1 1/2-inch thick (or swap pork rib chops))
• 1 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 1/2 tablespoons unsalted butter
• 1 tablespoons extra-virgin olive oil
• 1 large shallot (finely chopped)
• 1/2 teaspoon dry rubbed sage
• 1/2 cup Italian seasoned whole wheat breadcrumbs
• 3 tablespoons grated Parmesan cheese
• 1 large egg (lightly beaten)
• 1/2 cup white whole wheat flour or all-purpose flour
• 2 tablespoons canola oil

Instruction:

1. Place rack in the center of your oven and preheat the oven to 325 degrees F.
2. Remove pork chops from the refrigerator and pat very dry with paper towels. Season on both sides with the salt and pepper. Set aside.
3. Heat the butter and olive oil in a large, oven safe skillet (such as a cast iron skillet) over medium-high heat. Once the butter melts, add the shallot and saute until translucent, about 3 minutes. Stir in the sage.
4. Remove the pan from the heat. Stir in the breadcrumbs and Parmesan.
5. Then, stir in the beaten egg. Push the mixture around in the skillet quickly so that the egg cooks and moistens the breadcrumbs.
6. Make a pocket in each pork chop. Insert the point of a small, sharp knife horizontally into the fat-covered edge (the edge opposite the bone). Place your other hand on top. Carefully move the knife back and forth to create a deep pocket that is 1 1/2 to 2 inches wide. Do not cut all the way through.
7. Using a small spoon or your fingers, fill each pocket with one-quarter of the breadcrumb mixture. Secure the pocket openings with toothpicks.
8. Place the flour in a shallow bowl or pie dish. Working one at a time, dredge each pork chop with flour, shaking off any excess.
9. With a clean paper towel, carefully wipe out the skillet you used for the stuffing. Heat the canola oil in the skillet over medium high. Once the oil is hot, swirl to coat the pan. Brown the pork chops on both sides until lightly golden, about 3 minutes per side. Work in batches as needed, ensuring that the chops do not touch as they cook or they won’t brown properly. (I was able to cook 2 chops at a time in my 12-inch cast iron skillet.)
10. Pour a little water into a roasting pan or baking dish so that it fills the bottom of the dish with a thin layer. Place a rack inside (if you don’t have a rack that fits into your dish, make rings out of aluminum foil that are large enough to rest chops on so that the chops don’t touch the bottom of the pan—you’ll need one ring per chop). Place the chops on the rack (or rings) and cover with a lid (if you have one) or aluminum foil.
11. Bake the stuffed pork chops for 25 to 35 minutes, until an instant read thermometer inserted into the thickest part of the meat (not the stuffing or touching bone) registers 135 degrees F. (Pork is considered safe to eat at 145 degrees F, but the temperature will rise as the pork rests. DO NOT over cook or your chops will be dry.)
12. Transfer the chops to a serving plate. Cover and let rest 10 minutes. Enjoy!

Stuffed Pork Chop Recipe