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Welcome autumn with an easy one-dish dinner recipe! These dump-and-bake Boneless Baked 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!
Table of Contents
- Baked Pork Chops with Apples & Stuffing: Quick & Flavorful!
- Ingredients for One-Dish Baked Pork Chops with Apples
- How to Make Boneless Pork Chops with Apples and Stuffing
- Cook’s Tips & Recipe Variations for Easy Baked Pork Chops with Apples and Stuffing
- Prep & Storage Tips for Baked Pork Chops and Apples
- What to Serve with Boneless Baked Pork Chops with Apples and Stuffing
- More Pork Recipes to Try
- Dump-and-Bake Boneless Baked Pork Chops with Apples and Stuffing Recipe
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 baked 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!
Baked Pork Chops with Apples & Stuffing: Quick & Flavorful!
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)!
This dump-and-bake boneless baked pork chops and apples recipe takes minimal prep! The best part about it 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 (the baked apples and onions are the perfect side), 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. This is an easy dumb-and-bake recipe the whole family will love (yes — even those that are skeptical of pork chops!).
Ingredients for One-Dish Baked Pork Chops with Apples
This quick and easy dump-and-bake recipe calls for simple, fresh, and affordable ingredients! Be sure to check out the recipe card at the end of this post for exact ingredient measurements.
- Fresh Apples: Honeycrisp apples are delicious with pork.
- Onion: adds flavor to the pork. I use white onions, but yellow onions would work as well.
- Boneless Pork Chops: thick-cut are best for this recipe, as the added fat and thickness keep the meat moist while baking. You can use bone-in pork chops as well.
- Soy Sauce & Worcestershire Sauce: add a savory umami flavor to the dish.
- Brown Sugar: balances the savory sauce with a hint of sweetness.
- Olive Oil: a fat base for the pork chop sauce.
- Stuffing Mix: the perfect crispy, seasoned topping for the baked pork chops. Use your favorite kind!
- Butter: to prepare the stuffing mix topping.
How to Make Boneless Pork Chops with Apples and Stuffing
Below is an overview of the simple steps to make easy dump-and-bake boneless pork chops with apples. Continue reading for more recipe tips, tricks, and FAQs for the perfect baked pork chops!
- Slice the apples and onions and spread along the bottom of your baking dish (or ovenproof skillet like cast iron).
- Place the boneless pork chops in the baking dish atop the apples and onions.
- Prepare the simple sauce in a separate bowl; then pour the sauce over the pork chops.
- Combine the butter and dry stuffing mix and spread it over top of the raw pork chops.
- Cover and bake the pork chops with apples, onions, and stuffing at 375 degrees for 30 minutes.
- Uncover the dish and place it back in the oven for 10-20 minutes or until the pork chops reach an internal temperature of 145 degrees.
Preparing the One-Pan Baked Pork Chops and Apples
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! The type of onions you use is totally up to you. Yellow onions are the best overall for cooking. In this recipe, sweet onions would be a great choice because they roast really well. Red onions are a bit sweeter and would also work in this recipe.
Place your boneless pork chops on top of the apples and onions (no browning in a skillet first, thank goodness!), and then pour a simple little sauce over top.
As if the apples, onions, and sauce don’t give the pork enough flavor already, then it’s time for the stuffing! 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. You don’t need chicken broth, fresh herbs, or any other additional ingredients to prepare the stuffing mix. The butter adds so much flavor and makes the stuffing mix topping perfectly crunchy and golden brown when it bakes.
You should have a nice, thick layer of stuffing covering the top of your casserole dish.
Should you cover pork chops when you’re baking them in the oven?
In this recipe, yes! Covering the pork chops for a portion of the cooking time helps to keep the pork chops moist. Cover the baking dish with aluminum foil and dinner is ready for the oven. That’s all there is to it!
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!
The Secret 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?!
What kind of apples go best with pork?
Any apple that works for cooking and baking will pair well is this baked pork chops recipe! Granny Smith apples, Honeycrisp, Braeburn, Gala, Golden Delicious apples, or Pink Lady apples are the best apples for baking. Golden Delicious and Honeycrisp apples pair particularly well with pork. If you want chunkier bites of apples in the apple pork chop bake, chop the apples into large cubes. Apple slices, on the other hand, combine well with the onion slices for consistency throughout the dish.
Cook’s Tips & Recipe Variations for Easy Baked Pork Chops with Apples and Stuffing
- Season the pork chops with one teaspoon salt and pepper to help flavor and tenderize the meat.
- Season the apples and onions with fresh herbs for even more flavor — fresh sage, fresh thyme, rosemary, oregano, or an Italian seasoning blend will infuse a lot of flavor on the apples and onions, making them an even better side to serve with the tender, juicy pork chops.
- Swap out the soy sauce and Worcestershire sauce for a quick and easy apple cider gravy if you want even more Fall flavors (or serve the gravy on the side with mashed potatoes or other veggies).
- Use a meat thermometer to check the internal temperature of the pork chops. To avoid overcooking, check the pork chops after the first 30 minutes and then again at 10-minute increments until they hit an internal temperature of 145 degrees. Overcooked pork chops are tough and dry — even with all the extra steps we took to seal in the juices!
- Use your preferred stuffing mix for your favorite flavors. I use Pepperidge Farm Herb Seasoned Stuffing Mix, but there are other flavors, varieties, and brands on the market (including the ever-popular Stove Top stuffing mix) which can also be used.
- Cooking just for two? I buy 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.
Prep & Storage Tips for Baked Pork Chops and Apples
- Storing Leftover Pork Chops: store everything together in an airtight container in the refrigerator for 3-4 days.
- How to Reheat Leftovers: toss all ingredients — pork chops, onions, apples, and sauce/juices — in a large skillet on the stovetop over medium to medium-high heat and cook until heated through. You can also make and add more sauce to add moisture.
- To Freeze Leftovers: apples and onions do not freeze well, so I wouldn’t recommend freezing these alongside the pork chops. However, the baked pork chops will keep in the freezer for up to 2 months.
What to Serve with Boneless Baked Pork Chops with Apples and Stuffing
This recipe makes a complete meal, with the apples, onions, and stuffing mix as adequate sides. If you’re looking for another side dish option, try some of these easy recipes:
- Vegetable Side Dishes: Roasted Yellow Squash, Roasted Green Beans with Bacon, Onion, and Garlic, Sautéed Zucchini, Roasted Root Vegetables with Balsamic, Sautéed Asparagus with Garlic and Lemon
- Salads and Other Sides: Three Bean Salad, Cucumber Tomato Onion Salad, Green Salad with Red Wine Vinaigrette, Fennel Salad with Apples & Creamy Cider Dressing
- Starches: Crispy Parmesan Potatoes, Baked Potato in Oven, Buttermilk Mashed Potatoes, Rosemary Roasted Potatoes, Mashed Sweet Potatoes Recipe
- Breads: Old-Fashioned Southern Corn Sticks, Cast Iron Cornbread, No Knead, Easy Dinner Rolls!, Crescent Rolls (Amish Butterhorn Rolls)
More Pork Recipes to Try
Dump-and-Bake Boneless Baked Pork Chops with Apples and Stuffing
Ingredients
- 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
Instructions
- 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.1 small onion, 2 apples
- Place pork chops on top of apples and onions. Sprinkle with salt and pepper.4 thick-cut boneless pork chops
- 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.1 ½ teaspoons soy sauce, 1 ½ teaspoons Worcestershire sauce, 1 tablespoons brown sugar, 1 tablespoons olive oil
- In a large bowl, mix together dry stuffing mix and melted butter. Spread evenly over the pork chops.1 8 oz. package (about 3 ¾ cups) dry stuffing mix, 1 stick (8 tablespoons) butter, melted
- 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.
Notes
- Season the pork chops with one teaspoon salt and pepper to help flavor and tenderize the meat.
- Season the apples and onions with fresh herbs for even more flavor — fresh sage, fresh thyme, rosemary, oregano, or an Italian seasoning blend will infuse a lot of flavor on the apples and onions, making them an even better side to serve with the tender, juicy pork chops.
- Swap out the soy sauce and Worcestershire sauce for a quick and easy apple cider gravy if you want even more Fall flavors (or serve the gravy on the side with mashed potatoes or other veggies).
- Use a meat thermometer to check the internal temperature of the pork chops. To avoid overcooking, check the pork chops after the first 30 minutes and then again at 10-minute increments until they hit an internal temperature of 145 degrees. Overcooked pork chops are tough and dry — even with all the extra steps we took to seal in the juices!
- Use your preferred stuffing mix for your favorite flavors. I use Pepperidge Farm Herb Seasoned Stuffing Mix, but there are other flavors, varieties, and brands on the market (including the ever-popular Stove Top stuffing mix) which can also be used.
- Cooking just for two? I buy 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.
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!
Thanks, Gayle! He would love this one! 🙂
I was wondering if I could use stove top stuffing and how would I do it. Thank you
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!
What can be used if no soy sauce
Hi, Gail! It’s just a small amount of soy sauce, so you can omit it altogether, or substitute with additional Worcestershire sauce. 🙂
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!
Great! Let me know how it goes, Anne! 🙂
Made it with 2 pork chops. Halved everything but not the sauce. The amount was perfect for the 2 portions. May gave used a bit too much onion. The apple slices didn’t cook at all even when settled in the sauce. I did use pork Stovetop stuffing. Used 3 oz of the stuffing & it worked out fine with the melted butter. With the foil covering the top & the steam coming off everything it got nice & moist only to crisp up when the foil was taken off. Next time I will keep the foil on throughout the cooking for a moist stuffing but I did like the crunch of it.
Thank you for the feedback, Janet. We’re sorry to hear everything didn’t quite as expected but hope you still enjoyed the recipe!
hello, I love this idea . just One question… what type of apples should I use?
thanks,
Saunya
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!
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!
Wonderful, Jean! I’m so glad that you both enjoyed it! The potatoes sound like a great addition!
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??????
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!
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.
Thanks, Sandy! I’d love to hear how it turns out, since you might “create” a great new recipe for the blog! 🙂
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!
Great! I’m so glad that you enjoyed it, Linda! Your changes sound perfect!
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!
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!
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!
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! 🙂
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!
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! 🙂
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
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. 🙂
Maybe you could use mashed potatoes (like in a shepherd’s pie)? Just another thought!
Do you use a yellow or white onion?
I would like to make this,but only have bone in pork chops. How do I adjust the baking time?
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!
Thank you for the super fast reply! I’ll be giving it a shot here shortly.
You’re so welcome. Enjoy the pork!
Made this tonight. Followed the recipe exactly and it was delicious!! Definitely going into the rotation. Thanks so much!
Wonderful! Thanks so much for letting me know, Christopher!! I’m so happy that you enjoyed it!
Tried this recipe and it was delicious. My husband like pork chops and I am so happy to find a new recipe.
Awesome! I’m so glad that you enjoyed it, Karen! 🙂
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
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!
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. 🙂
oh ok. Thanks!!
Could you use leftover thanksgiving dressing and just add it at the end of the baking time to warm it?
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! 🙂
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.
This sounds delicious! Wondering what adjustment to make to the baking time if using thin chops, which my family prefers…?
Thanks!!
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. 🙂
Can I use frozen apples?
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. 🙂
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.
I agree with your husband — the sweet and savory combo is addicting! 🙂 Thanks so much, Robin!
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.
Wonderful! I’m so glad that you enjoyed it, Charlene! I hope that you find many other new recipes to try on the blog!
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!!
Great tip, Abby! I love the fall flavors in this dish, too!
I made this and it turned out very tasty!
Thanks, Monica!
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?
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!
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!!!!!
Thanks, Alyssia! I’m so glad that you liked the pork chops! Thanks for your kind note. 🙂
Could you freeze this casserole?
Yes, I think it would work well to assemble the casserole, wrap it tightly, and then freeze it. 🙂
DELISH!!! 🙂 Loved the flavor and also how simple it was to make too! And they were tender… yea! Thanks again for a great recipe!
Awesome! Thanks, Tess! 🙂
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
Thank you, Rose Marie! I’m so glad that this is a hit! Your friends are lucky — the menu sounds perfect!
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!
Thanks, Robin! So glad that you liked it!
can I freeze leftovers?
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. 🙂
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.
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. 🙂
Thank you so very much for your quick response. Love all your recipes.
Fantastic recipe! I’ve made this multiple times never failed! Delicious!
Thank you, Judy!
539kcal…so 539,000 calories? Per serving? This makes no sense. Did you just mean 539 calories?
Nevermind ♀️ lol
Hi Katherine! It’s 539 calories per serving.