• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Instant Pot
  • Tropical Pina Colada
  • Beef Gravy
  • Amazon Store

Cooking With Curls logo

Home » Pork » Stuffed Pork Chops

Published: Feb 15, 2021 · Modified: Feb 15, 2021 by Lisa Johnson

Stuffed Pork Chops

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

  • Share
  • Tweet
Jump to Recipe Print Recipe

This Stuffed Pork Chops recipe uses simple ingredients to create the perfect, easy to make meal! With a sweet and savory filling and topped with an apple-bourbon sauce, it is packed with flavor and guaranteed to impress!

A stuffed pork chop covered in an apple-bourbon sauce and served with carrot parsnip mash on a large white plate with a glass of whisky in the background.

There are a few extra steps to create this meal, but none of them are difficult. Simmering the apple juice down takes the most time, and it is well worth the effort!!

What you will need to create Stuffed Pork Chops with Apples:

Ingredients to make Stuffed Pork Chops in white bowls.
  • You will need 1.5-inch thick pork chops, with or without bones. I can only find boneless so that is what I used.
  • Breadcrumbs flavored with onion, celery, butter, diced apple, lemon zest, parsley, and thyme create the filling.
  • We boil down the apple juice to a thick concentrate that is then mixed with Dijon mustard, bourbon, sage, and cayenne to create an amazing sauce to top the pork chops!

How to cook Stuffed Pork Chops:

Boil the apple juice (or apple cider) down to one cup. Set aside to cool.

Apple juice reduced in a saucepan.

Preheat oven to 350 degrees.

Melt the butter in a large skillet over medium heat. Stir in the onion and celery, and cook until softened and translucent, about 5 to 6 minutes.

Diced celery and onion with melted butter in a skillet.

Add the diced apple and cook until slightly softened, about 3 to 4 minutes. Stir in the parsley, and thyme.

Diced apples and chopped parsley added to the onions and celery in the skillet.

Add the breadcrumbs, salt and pepper, and toss to combine.

Breadcrumbs stirred into the mixture in the skillet with a wooden turner.

Move the stuffing to a bowl to cool.

Wipe out the skillet with a paper towel to remove any residual breadcrumbs.

Lay the pork chops flat on a cutting board. Use a sharp knife to cut a large pocket inside each chop. Cut the opening 2 to 3-inches wide, making the cut wider inside the chop. Be careful not to cut all the way through.

A slit cut into the side of a thick pork chop on a white cutting mat.

Spoon about half a cup of filling into each opening, pressing to pack it in and keep it in place.

Two pork chops standing up on their side filled with stuffing.

Heat the skillet over medium-high heat, and add the olive oil. When oil is hot, add the pork chops. Brown the first side, about 5 to 6 minutes. Flip the chops over and brown the second side, about 4 to 5 minutes.

Four stuffed pork chops in a skillet.

Place a lid or aluminum foil over the skillet and place in the oven. Bake until a thermometer inserted into the center of the meat, not the stuffing, reads 145 degrees. This can take anywhere from 15 to 25 minutes depending on the thickness of your pork chops and how hot your oven cooks.

Four cooked, stuffed pork chops in a white skillet.

While the pork chops are cooking, heat the reduced apple juice with the Dijon mustard, bourbon lemon zest, sage and cayenne. Whisk to combine and stir occasionally until heated through. Remove from heat and set aside.

Place a stuffed pork chop on a plate and drizzle with the apple-bourbon sauce. Serve with Carrot Parsnip Mash, Au Gratin Potatoes for Two (you can double the recipe), Mashed Sweet Potatoes, or Instant Pot Loaded Mashed Potatoes and your choice of vegetables.

Looking down on two plates of A stuffed pork chop covered in an apple-bourbon sauce and served with carrot parsnip mash with a glass of whisky in the background.

So, so good!! All of the flavors blend together perfectly.

Recipe Notes & Tips

  • The stuffing is supposed to be on the dry side, we don’t want soggy stuffing. However, living in the desert I realize that my breadcrumbs are incredibly dry, so I added 7 or 8 tablespoons of chicken stock to help bind them together. Just enough so that I could scoop them up without them falling back down into the skillet.
  • I used a Granny Smith apple because they hold together well when baked. Feel free to use your favorite apple.
  • There isn’t a substitute for the bourbon. You could leave it out if you must, but it will be lacking in flavor. You could try to substitute chicken stock, but I have not tried that myself.

More delicious pork recipes:

  • Pork Chops with Pan Gravy
  • Instant Pot Rosemary Garlic Pork Roast
  • French Onion Pork Chops
  • Skillet Pork Chops with Herb Gravy
  • Southwest Pork Chops
  • Tuscan Stuffed Pork Loin

Tools used to create

  • Enamel Cast Iron Casserole
  • Chef’s Knife
  • Cutting Mat/Board
  • Vegetable Peeler
  • Apple Corer
  • Wood Spatula/Turner

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. https://www.amazon.com/shop/cookingwithcurls  I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Looking for delicious Instant Pot Recipes? Sign up for a FREE Top 10 Instant Pot Recipes e-Book and receive future recipes delivered to your inbox!

Enjoy!!

A stuffed pork chop covered in an apple-bourbon sauce and served with carrot parsnip mash on a large white plate with a glass of whisky in the background.

Stuffed Pork Chops

This stuffed pork chops recipe uses simple ingredients to create the perfect, easy to make meal with a sweet and savory filling!
0 from 0 votes
Print
Course: Main Course
Cuisine: Irish
Keyword: stuffed pork chops baked
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 Servings
Calories: 720kcal
Author: Lisa Johnson

Ingredients

Apple-Bourbon Sauce

  • 32 ounces apple juice reduced down to 1 cup
  • 1 tablespoon Dijon mustard
  • 4 tablespoons bourbon
  • 2 teaspoons lemon zest
  • .5 teaspoon rubbed sage
  • chicken stock if needed to soften the breadcrumbs 4 to 8 tablespoons

Apple Stuffing

  • .25 cup unsalted butter
  • 1 cup diced yellow onion
  • 1 celery stalk thinly sliced
  • 1 large Granny Smith apple or any tart apple – peeled, cored, and diced into small pieces
  • .25 cup Italian parsley chopped
  • 1 teaspoon rubbed sage
  • .5 teaspoon dried thyme leaves
  • 1 cup breadcrumbs
  • 4 thick-cut pork chops 1.5-inches thick
  • sea salt and black pepper to taste
  • 2 tablespoons olive oil

Instructions

  • Boil the apple juice (or apple cider) down to one cup. Set aside to cool.
  • Preheat oven to 350 degrees.
  • Melt the butter in a large skillet over medium heat. Stir in the onion and celery, and cook until softened and translucent, about 5 to 6 minutes.
  • Add the diced apple and cook until slightly softened, about 3 to 4 minutes. Stir in the parsley, sage, and thyme.
  • Add the breadcrumbs, salt and pepper, and toss to combine. Move the stuffing to a bowl to cool. Wipe out the skillet with a paper towel to remove any residual breadcrumbs.
  • Lay the pork chops flat on a cutting board. Use a sharp knife to cut a large pocket inside each chop. Cut the opening 2 to 3-inches wide, making the cut wider inside the chop. Be careful not to cut all the way through.
  • Spoon about half a cup of filling into each opening, pressing to pack it in and keep it in place.
  • Heat the skillet over medium-high heat, and add the olive oil. When oil is hot, add the pork chops. Brown the first side, about 5 to 6 minutes. Flip the chops over and brown the second side, about 4 to 5 minutes.
  • Place a lid or aluminum foil over the skillet and place in the oven. Bake until a thermometer inserted into the center of the meat, not the stuffing, reads 145 degrees. This can take anywhere from 15 to 25 minutes depending on the thickness of your pork chops and how hot your oven cooks.
  • While the pork chops are cooking, heat the reduced apple juice with the Dijon mustard, bourbon lemon zest, sage and cayenne. Whisk to combine and stir occasionally until heated through. Remove from heat and set aside.
  • Place a stuffed pork chop on a plate and drizzle with the apple-bourbon sauce. Serve with Carrot Parsnip Mash, Au Gratin Potatoes for Two (you can double the recipe), Mashed Sweet Potatoes, or Instant Pot Loaded Mashed Potatoes and your choice of vegetables.

Notes

  • The stuffing is supposed to be on the dry side, we don’t want soggy stuffing. However, living in the desert I realize that my breadcrumbs are incredibly dry, so I added 7 or 8 tablespoons of chicken stock to help bind them together. Just enough so that I could scoop them up without them falling back down into the skillet.
  • I used a Granny Smith apple because they hold together well when baked. Feel free to use your favorite apple.
  • There isn’t a substitute for the bourbon. You could leave it out if you must, but it will be lacking in flavor. You could try to substitute chicken stock, but I have not tried that myself.

Nutrition

Calories: 720kcal | Carbohydrates: 57g | Protein: 41g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 340mg | Potassium: 1059mg | Fiber: 4g | Sugar: 31g | Vitamin A: 725IU | Vitamin C: 13mg | Calcium: 106mg | Iron: 3mg
Previous Post: « Instant Pot Carrot Parsnip Mash
Next Post: No-Bake Irish Cream Cheesecake »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Headshot of Lisa Johnson

Hi, I'm Lisa - Welcome to my kitchen! I have a passion for good food and love sharing my creations with friends, family and everyone that loves a homecooked meal. This is where I share my favorite recipes with step-by-step instructions as well as tips and tricks to help you make these delicious recipes in your home.

More about me →

Popular

  • Roast Beef with Gravy
  • Black Velvet Beer Cocktail
  • Cauliflower Gratin
  • No-Bake Irish Cream Cheesecake

As seen in...

featured at country living, buzzfeed, phoenix new times, greatist, clean eating magazine, woman's day, the huffington post, parade, better homes and gardens graphic

Footer

↑ back to top

Info

  • Privacy Policy
  • Disclaimer & Disclosure
  • Accessibility Policy
  • Contact

Newsletter

  • Sign Up! for emails and updates & receive a FREE Instant Pot e-Book filled with the Top 10 reader's favorite recipes!

Topics

  • Instant Pot
  • Tropical Pina Colada
  • Beef Gravy
  • Recipe Index

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2012-2021 Cooking with Curls® | All Rights Reserved