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Welcome autumn with an easy one dish dinner recipe! These Dump-and-Bake Boneless Pork Chops with Apples and Stuffing are full of flavor, require just a few minutes of prep, and stay moist and tender thanks to a couple of special tricks. This meal is a total weeknight game-changer!

Boneless pork chops on a plate with apples and stuffing

Is it lame that I’m SO EXCITED about a pork chop recipe? Don’t answer that…

But hear me out, because after one bite of these boneless pork chops I think you’ll be pretty darn thrilled too!

This meal has completely changed my mind about boneless pork chops, which I previously assumed to be dry and rather flavorless. That’s probably why you won’t find many boneless pork chop recipes on this blog…until now!

If you’ve held similar beliefs about the affordable meat, then I’m about to change your mind!

Quick Meals With Maximum Flavor

What good is a tasty dinner recipe if it takes for-ev-er to make? I don’t know about you, but I certainly don’t have the time (or the desire) to spend up to an hour in the kitchen each night, just to serve a meal that my family devours in about 10 minutes. No, thank you!

Instead, I need quick-prep options that require minimal effort and minimal ingredients — but that deliver MAXIMUM flavor! It kind of makes me look like a Super Mom (and my husband and kids don’t need to know my secrets)!

Boneless pork chops in a baking dish with apples and stuffing

Boneless Pork Chops Require Very Little Prep

The best part about this particular recipe is that you can toss everything in one dish and then let the oven do the work.

There’s no need to worry about sides, there’s no need to stand over the stove watching a pot boil, and there’s no need to stress about whether or not you’re burning supper when you get distracted by your children.

Are you ready?! Here’s how it goes:

How To Make Boneless Pork Chops with Apples And Stuffing

You’ll start by placing the sliced apples and sliced onions in the bottom of a baking dish. I used a 10-inch round dish here, but any pan that accommodates your pork chops will work fine!

Place your boneless pork chops on top of the apples and onions (no browning in a skillet first, thank goodness!), and the pour a simple little sauce over top.

Boneless pork chops in a baking dish on top of apple before being cooked

As if the apples, onions, and sauce don’t give the pork enough flavor already, then it’s time for the stuffing! And since this is a dump-and-bake dinner, you don’t even have to prepare the stuffing before adding it to your casserole.

Just stir together melted butter and dry stuffing mix, and then spread that over your uncooked boneless pork chops.

A process shot of making boneless pork chops with apples and stuffing

You should have a nice, thick layer of stuffing covering the top of your dish.

A side shot of boneless pork chops with stuffing in a casserole dish

With some aluminum foil on top to hold in the moisture, the boneless pork chops are ready for the oven. That’s all there is to it!

Boneless pork chops in a casserole dish with serving spoons

You’ll want to remove the foil during the final few minutes of baking so that the topping has a chance to brown and get a bit crispy. The end result is a flavorful crumb coating over the moist, tender meat! Plus, is there anything better at this time of year than baked apples?

Your house is going to smell amazing while your dinner cooks!

A close up of boneless pork chops on a plate topped with stuffing

The Trick To Juicy and Tender Boneless Pork Chops

So what’s the ultimate trick to baking tender, juicy boneless pork chops?

It’s layer-upon-layer of flavor and moisture. In this case, the apples and onions on the bottom of the dish lend flavor and moisture from the bottom of the chops, the sauce adds another layer of flavor and moisture on top of the chops, and the stuffing seals it all inside!

Nothing gets dried out, and the end result is a sweet-and-savory dish that’s loaded with satisfying fall flavor! How’s that for an easy dump-and-bake dinner?!

Cooking Just for Two?

I buy my thick-cut pork chops in packages of two, so it’s easy to purchase and prepare two pork chops instead of 4! Just cut the remaining ingredients in half as well, and bake in a smaller dish that accommodates two pork chops. The cooking instructions remain the same.

More Pork Recipes To Try:

Dump-and-Bake Boneless Pork Chops with Apples and Stuffing

5 from 12 votes
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings 4 servings
Calories 539 kcal
These Dump-and-Bake Boneless Pork Chops with Apples and Stuffing are full of flavor, require just a few minutes of prep, and stay moist and tender thanks to a few special tricks. 


  • 1 small onion, sliced
  • 2 apples, peeled, cored and sliced
  • 4 thick-cut boneless pork chops (about 6 ounces each)
  • 1 ½ teaspoons soy sauce
  • 1 ½ teaspoons Worcestershire sauce
  • 1 tablespoons brown sugar
  • 1 tablespoons olive oil
  • 1 (8 oz) package (about 3 ¾ cups) dry stuffing mix (I used Pepperidge Farm Herb Seasoned Stuffing Mix)
  • 1 stick (8 tablespoons) butter, melted


  • Preheat oven to 375F (190C). Spray a baking dish with cooking spray (I used a 10-inch round dish, but any dish that holds your pork chops will work).
  • Arrange sliced onion and sliced apples in the bottom of the prepared dish.
  • Place pork chops on top of apples and onions. Sprinkle with salt and pepper.
  • In a small bowl (or in a jar), whisk together (or shake) soy sauce, Worcestershire sauce, brown sugar, and olive oil until completely combined. Drizzle sauce over the pork chops.
  • In a large bowl, mix together dry stuffing mix and melted butter. Spread evenly over the pork chops.
  • Cover dish with foil and bake in the preheated oven for 30 minutes. Remove foil and bake for an additional 10-20 minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. The cooking time will vary based on the size and thickness of your pork chops. If the topping starts to get too brown before the pork is done, just lightly cover with foil for the remaining baking time.


Cooking Just for Two? I buy my thick-cut pork chops in packages of two, so it's easy to purchase and prepare two pork chops instead of 4! Just cut the remaining ingredients in half as well, and bake in a smaller dish that accommodates two pork chops. The cooking instructions remain the same.


Serving: 1/6 of the recipeCalories: 539kcalCarbohydrates: 38.7gProtein: 26gFat: 31gSaturated Fat: 14gCholesterol: 107mgSodium: 599mgFiber: 2.3gSugar: 10.7g
Keyword: Baked Pork Chops, boneless pork chops, Pork Casserole
Course: Dinner
Cuisine: Southern
Author: Blair Lonergan

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. 5 stars
    DELISH!!! 🙂 Loved the flavor and also how simple it was to make too! And they were tender… yea! Thanks again for a great recipe!

  2. 5 stars
    I’ve made this twice and used Stove Top both times. It is a scrumptious meal.! We love the apples and onions. There are never any left over. I’m having friends in for dinner one night and this is going to be dinner with a salad and ice cream sundaes for dessert. Easy all the way around and delicious. Thank you so much

    1. Thank you, Rose Marie! I’m so glad that this is a hit! Your friends are lucky — the menu sounds perfect!

  3. 5 stars
    This was absolutely delish! I had 2 boneless pork chops and still made the same amount of sauce for 4 chops. I also added some dried cranberries in with the apples and onions. The chops were so moist! Definitely will be making these again!

    1. Hi, Jane! Yes, I think that would work fine. The stuffing mixture might not be as crisp when thawed and reheated, but the pork should still be good. 🙂

  4. 5 stars
    I have made this several times and it‘s always delicious, one of our favorite recipes. My question, can this be made earlier in day, refrigerate and baked later for dinner. Wondering if the apples will turn brown, but they are covered. I would take the dish out of the refrigerator at least 30 minutes before baking. Thanks for a great recipe.

    1. Hi, Karin! I’m so glad that you enjoy this meal! Yes, I think it would work really well to assemble the dish in advance. Even if the apples turn a little bit brown, you won’t be able to tell once they’re baked. And yes — definitely let the dish sit on the counter and come to room temperature for at least 30-60 minutes before baking, or it will need a lot longer in the oven and might not cook evenly. 🙂