Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published.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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I love the sound of this dish, Blair! What a perfect fall dinner. My husband is always asking for more pork chops, so I’ve got to try this. I love the apples layered underneath the chops…so creative!

        1. Hi, Tanya! I think the Stove Top stuffing brand should work equally well! Just use the same amount as called for in the recipe and follow the same instructions. The stuffing in this dish is more like a crumb topping (not moist and soggy like when you prepare the stuffing according to package instructions). So you’re using the dry stuffing mix almost like breadcrumbs. Hope that helps!

      1. Hi, Gail! It’s just a small amount of soy sauce, so you can omit it altogether, or substitute with additional Worcestershire sauce. 🙂

      2. I am going to try 2 Tbsp coconut aminos (and a little salt) instead of the soysauce, worchestershire, and brown sugar. We’ll see how it goes … 🙂 But I’m excited to try it!

    1. Hi, Saunya! There are a lot of good apples for baking, so I would use whatever is available and appeals to your tastebuds. Some good options include: Granny Smith, Pink Lady, Gala, Honey crisp, and Fuji. 🙂 Enjoy!

  2. I made this for my husband and me, we loved it. I also put some sliced potatoes on the bottom. On our list of favourites!

  3. Blair,
    I am not really a ????Eater. Actually I am not much of a fruit either. I know shame on me.!
    I was wondering if I could use mashed potatoes on the bottom of the dish and continue on with the rest of the recipe to follow??????

    1. Hey, Sandy! Yes, I think the mashed potatoes will work fine. The only potential difference is that the potatoes will release less moisture in the dish than the apples, but I still think the pork will be tender and juicy. Let me know if you give it a shot!

      1. Blair
        Thank you for getting back to me so quickly. I definitely will get back to you when I try this recipe out with the mashed potatoes.

        1. Thanks, Sandy! I’d love to hear how it turns out, since you might “create” a great new recipe for the blog! 🙂

  4. Loved this recipe. I used Ponzi citrus seasoned dressing & sauce as a substitute for the soy sauce, less sodium. I also reduced the temperature to 350. I know this will be a good to recipe. Thanks!

  5. I tried this amazing dish tonight and it was a big hit! I substituted the brown sugar with a bit of raw local honey (’tis the season) and it came out perfect! I’ve found an awesome new way to bring those boneless breadless porkchops back to life! This recipe will be a family staple for years to come. Thanks again!

    1. Wonderful! Thank you SO much for your great feedback, Nicole! The addition of honey sounds perfect, and I’m so glad that you enjoyed it!

  6. 5 stars
    Hi Blair, This recipe was great! We have enough left over to have another night. We went apple picking again last weekend and used a few of those apples. Really like all the Dump & Bake Recipes, so easy and quick to put together!

    1. Awesome, Annette! Thank you so much for letting me know. I’m glad that you enjoyed it, and I certainly have plenty of other dump-and-bake recipes planned for the blog! 🙂

  7. 5 stars
    This was delicious and we will definately make it again and again. So easy to prepare, but I will use more apples and onions next time. Thanks!

    1. Wonderful, Gloria! That’s great! And yes — with a deep dish you can definitely add more apples and onions. I agree — they’re very tasty! 🙂

  8. What if I don’t have any stuffing. What can I substitute it with? I have bread crumbs…..Please help
    Thank you in advance
    Brandy Mims

    1. Hi, Brandy! I’m not sure — if you use something other than stuffing it will change the taste of the recipe entirely. You can certainly try the breadcrumbs, but stuffing mix has a lot of other ingredients in it (many herbs and seasonings), so you’ll need to add a lot of flavor to the breadcrumbs or they won’t taste very good. Sorry I’m not more helpful, but I haven’t tested this recipe with any other substitutes. 🙂

    1. Hi, Ashley! The cooking time will depend on the size and thickness of your bone-in pork chops, but I would increase the oven temperature to 400 degrees and use the same cooking time. Just check the chops after about 40-50 minutes and make sure that they’re at an internal temp of 145 degrees F. Enjoy!

  9. Made this tonight. Followed the recipe exactly and it was delicious!! Definitely going into the rotation. Thanks so much!

  10. Tried this recipe and it was delicious. My husband like pork chops and I am so happy to find a new recipe. Easy and fast to prepare. Thank you

  11. I’m not sure if you’ll respond in time as I am making these now. Does steam moisten the stuffing? I thought it could use more liquid? Thanks!

    1. Hi, Diane! Yes, the steam will moisten it a little bit, but it’s not supposed to be the same texture as a traditional stuffing. I don’t know if you can tell from the photos, but it’s more like a crumb topping. Crispy, not soggy. 🙂

    1. Hey, Shannon! You certainly can do that, but the texture will be different. In this recipe, the stuffing mix is used more as a breadcrumb topping — it’s not moist and soggy in the same way that a prepared stuffing would be. Either will work, so just do whatever you prefer! 🙂

  12. I am making this now. Followed the directions exactly but did up the number of chops to 5. Added a little more drizzle to the liquid to accomodate. Currently ive cooked this dish for over 2 hours at 375 degrees (checking every 30-40 mins) and chops ate still not cooked to tender. I lowered oven temp to 300 and cooking it to get them tender. Apes may be mush by the time its done.

  13. This sounds delicious! Wondering what adjustment to make to the baking time if using thin chops, which my family prefers…?


    1. Hi, Erika! You can definitely use the thin pork chops instead.

      I would suggest baking the dish covered with foil for 20 minutes. Then remove the foil and continue baking (uncovered) for 10-20 more minutes, or until the pork is cooked through. 🙂

    1. Hey, Lucy! I’m not sure — I’ve never tried it with frozen apples. I would imagine that they would work fine, since the fresh apples break down as they bake, so the texture of frozen apples shouldn’t matter too much. Again, I haven’t actually tested it, so try at your own risk. 🙂

  14. I’m always looking for a tasty fix-it & forget-it meal. This one was DELICIOUS!! My husband said the flavors were addicting. I did make a few substitutions…..leeks instead of onion, liquid amminos instead of soy sauce, and honey instead of brown sugar.
    I will be making this again and again and sharing it with friends.

  15. I made this about two weeks ago and I’m making it again. This was so GOOD. One of the best recipes I have ever made. Gave a copy of this to a friend at work and she LOVE IT. So I’m going to check out the rest of the recipes here because if this one was so great the other must be just as good. Thank you. Also this is good to warm up next day too.

    1. Wonderful! I’m so glad that you enjoyed it, Charlene! I hope that you find many other new recipes to try on the blog!

  16. I sprinkled cinnamon on top of the pork chops before I coated them in the dry stuffing mix. Adds a lot more flavor, and Fall type feel, with the cinnamon. Great recipe!!

  17. Im making this tonight for guests and plan to sub our onions for leeks though im curious how you would serve this up..like put some apples and onions on the side of the pork, or just on top or do they cook down so much theyre barely there?

    1. Hi, Alyssia! You can serve it however you like. 🙂 I just made these last week for supper, and I placed a few apples and onions on the side of my pork chops. I left them off entirely for the kids, since they don’t like them. You could also put the onions/apples on the plate and then place a pork chop on top. The crumb coating is a nice topping on the pork chops, so I wouldn’t necessarily put the onions on top — but you can do whatever you think looks best. Enjoy!

  18. 5 stars
    Turned out awesome!! Ill likely increase the ammount of apples and brown sugar next time by a little but wow this was delicious! I love your recipes always makes me look like a pro seasoned mom to my family. Thank you!!!!!

  19. 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!

  20. 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!

  21. 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. 🙂

  22. 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. 🙂