Apple Stuffed Pork Chops
- PREP 15min
- COOK 30min
- TOTAL 45min
Apples, onions, and melty cheese make the most delicious stuffed pork chops. When choosing chops for this recipe, look for thicker-cut pork chops at least 1 ½ inches thick; otherwise, it will be too difficult to cut a pocket for the apple and onion stuffing. If your chops are on the thinner side, consider skipping making a pocket for the stuffing and follow our tip for roasting the chops on top of the stuffing instead.
You Will Need
2 thick-cut pork chops, 1 ½ inch thick
1 tablespoon olive oil
1/2 teaspoon fine sea salt, plus more to taste
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme leaves or use 1/4 teaspoon dried thyme
1/4 teaspoon fresh ground black pepper, plus more to taste
1 small apple, cored and sliced
1/2 medium onion, sliced
2 ounces Gruyère or sharp cheddar cheese, sliced
4 wooden toothpicks for securing the stuffing
Directions
Preheat the oven to 375°F (190°C).
Cut pockets into the pork chops by inserting the point of a small sharp knife into the fat-covered edge of the pork chop. Move the knife back and forth to create a deep pocket about 2 inches wide and deep.
Season the chops with salt on all sides and inside the pockets. We use 1/4 teaspoon of salt per chop.
Heat an oven-safe skillet over medium heat. When it is hot, add the oil and place the pork chops into the pan (we will stuff them later). Cook until golden, 2 to 3 minutes.
Flip the chops so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops fat-side-down until it sizzles and browns slightly, about 30 seconds. When both sides of the pork are golden brown, transfer the chops to a plate to cool down. The center will still be raw.
Place the skillet back over medium heat and toss in the onions. Cook them for 2 to 3 minutes until they soften a little, then stir in the apples. When the apples are tender, and the onions are soft, turn off the heat.
In a small bowl, stir together the mustard, thyme leaves, and 1/4 teaspoon of pepper.
When the pork chops are cool enough to handle, spread the mustard mixture over them and inside the pocket. Clean fingers or a spoon will do the trick.
Fill the pocket with a slice or two of cheese and a spoonful of the apples and onions, and then secure with two toothpicks. We generously stuff the pocket with filling. It is okay if some fall out while the chops bake.
Arrange the remaining apples and onions in the middle of the skillet, creating a bed for the pork chops. Place the pork on top of the apples and onions.
Bake until an instant-read thermometer reads 145°F when inserted into the thickest part of the chop and stuffing, 15 to 20 minutes. Remove the skillet from the oven and let the pork rest for 5 to 10 minutes before serving.
Adam and Joanne's Tips
- Make without stuffing the chops: You can make this recipe without stuffing the chops and instead serve the seasoned pork on a bed of apples and onions. Follow the same method, but skip making the pocket and stuffing the chops. Before roasting the chops, make a bed of apples and onions in the skillet and add the cheese. Then, place your chops down on top.
- The nutrition facts provided below are estimates.