Stuffed pork chops are one of those dinners that feels fancy enough for Sunday supper, yet simple enough to pull together on a busy weeknight.
With tender pork, savory Stove Top stuffing, and just a touch of apple for sweetness, this meal is hearty, comforting, and family-friendly. Best of all, the recipe uses basic ingredients and comes together without much fuss.
Table of Contents
Before You Get Started
A few quick notes will help your stuffed pork chops turn out perfectly every time:
- Choose thick pork chops that are at least 1 inch thick so the pockets hold the stuffing without tearing. I use boneless chops, but thick-cut bone-in pork chops are fine too; just adjust the bake time as needed.
- Use one small apple, peel and all, for a little sweetness and texture.
- Don’t be shy with the salt and pepper. Seasoning both sides of the chops adds flavor to every bite.
- If you’d rather not use boxed stuffing, substitute with your favorite homemade stuffing.
- Have some toothpicks handy to keep the stuffing secure inside each chop.
Step-by-Step: How to Make Stuffed Pork Chops
Step 1: Sauté the Apple, Onion, and Celery
Start by melting butter in a skillet and cooking the diced apple, onion, and celery until soft and fragrant. It only takes about 5 to 7 minutes, but this little step gives your stuffing so much flavor.
** Tip: Finely dice the apples and veggies so that they’re easier to stuff in the pork chops. Leaving the apple peel on saves time and adds color and extra nutrients.
Step 2: Prepare the Stuffing and Stuff the Chops
Combine the sautéed veggies with the prepared stuffing mix, then set it aside. Next, use a sharp knife to carefully cut a pocket into the side of each pork chop. Season the meat on both sides with salt and pepper, then fill each pocket with about ¼ cup of stuffing. Secure with toothpicks so the filling stays put while cooking.
** Tip: Don’t overstuff the chops. A snug (but not bursting) pocket makes them easier to brown and bake.
Step 3: Sear the Chops Until Golden
Wipe out the skillet, add oil, and heat until shimmering. Sear the pork chops until golden, about 3 minutes on each side. Work in batches if necessary so you don’t crowd the pan.
** Tip: A hot skillet is key for getting that flavorful crust. If the pan isn’t hot enough, the meat will steam instead of sear.
Step 4: Bake Until Juicy and Done
Once the chops are browned, transfer them to the oven in the same skillet. Bake for 20 to 25 minutes, or until the meat reaches 140-145°F. Let the pork rest for a few minutes before serving so the juices redistribute. These are keys to keeping your pork chops juicy!
** No oven-safe skillet? Transfer to a baking dish or parchment-lined baking sheet before baking.
Side Dishes that Pair Perfectly
For an easy dinner, pair the baked stuffed pork chops with old-fashioned applesauce, coleslaw, a house salad with candied pecans, Southern-style green beans, Southern collard greens, fried cabbage with apples and onion, baked apple slices, or roasted broccoli. They’re also great with creamy mashed potatoes, mashed sweet potatoes, au gratin potatoes, easy potato casserole, roasted root vegetables, or Southern cornbread. Then, add a cream cheese pound cake for dessert!
Variations and Substitutions
- Stuffing Variations: add a handful of grated cheese to the stuffing. You might also like to wilt baby spinach leaves in your skillet when your vegetables are just about done cooking. You can cook diced bacon in the skillet with the vegetables. Swap the apple for diced pear or dried cranberries.
- Bone-in: Try thick-cut bone-in chops, but add a few extra minutes to the bake time.
- Grilled: assemble the pork chops as instructed, securing with toothpicks. Grill, covered, over medium heat for 4-5 minutes on each side (or until the meat reaches 145°F).
- Gluten-Free: look for a gluten-free stuffing mix.
Preparation and Storage Tips
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Reheat in a 325°F oven until warmed through, or heat gently in a microwave.
- Assemble the chops a day ahead, then bake just before serving.
Frequently Asked Questions
- Can I make stuffed pork chops ahead and freeze them? Yes! Assemble the chops, wrap tightly, and freeze. Thaw overnight in the fridge, and then sear and bake as instructed.
- Is it safe to bake stuffed pork chops without searing? Yes, but searing adds flavor and a nice crust. If skipping, add a couple extra minutes of bake time.
- How do I keep stuffing from falling out while cooking? Don’t overfill, and secure the opening with toothpicks until ready to serve.
- What if I don’t have Stove Top mix? Homemade or store-bought breadcrumbs with melted butter, broth, and herbs should work just fine.
- Which apples are best? Granny Smith or Honeycrisp hold their shape and add a nice balance of sweet and tart. That said, just about any apples that you love will be great in this dish.
Crazy Easy! And delicious! I am not a cook at all. But I was able to impress my family with this amazing dinner…Thank you for your help. There is still hope for me in the kitchen.
– Rosita
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Stuffed Pork Chops
Ingredients
- 1 tablespoon butter
- ½ of a small apple, peel on and finely diced
- ½ of a small sweet onion, finely diced
- 1 stalk celery, finely diced
- 1 (6 ounce) package Stove Top stuffing mix, plus the additional ingredients called for on the package (butter and water)
- 4 thick boneless pork chops (about 6-8 ounces each and 1-inch thick)
- Kosher salt and ground black pepper, to taste
- 2 tablespoons vegetable oil (or canola oil)
- Optional garnish: fresh parsley or sage
Instructions
- Preheat the oven to 350°F. In a large oven-proof skillet, melt the butter over medium-high heat. Add the apple, onion, and celery; sauté just until tender, about 5-7 minutes. Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.
- Use a sharp knife to cut a pocket in the side of each pork chop. Be careful not to slice all the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper. Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.
- Wipe out the skillet. Add the oil and heat over medium-high. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don't overcrowd the pan.
- Arrange all of the browned pork chops in the oven-safe skillet. If you don't have a big enough skillet to hold all the chops, or if you don't have an oven-safe skillet, place the browned chops on a greased or parchment-lined rimmed baking sheet.
- Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove the toothpicks before serving; garnish with fresh herbs if desired.
Notes
Nutrition
Very easy to make and delicious. I used the “for pork” version of stove top for this.
– Cyndi
More Pork Chop Recipes to Try
Oven Fried Pork Chops
30 minutes mins
Pan Fried Pork Chops
30 minutes mins
Crock Pot Ranch Pork Chops
6 hours hrs 5 minutes mins
Originally published in February, 2019, this post was updated in September, 2025.
Oooh, what an awesome dish! This looks like a pork dish I’d actually enjoy!
Thanks, Kristy! 🙂
Can you leave out the apples. I don’t like fruit in my cooked food.
Hi, RJ! Absolutely, just omit the apples. The pork chops will still be delicious. 🙂
Delicious!
Hi, Patti! They do get a little bit brown during the baking process, but if you want more a darker brown sear on the outside, you can definitely take the extra step and brown them in a skillet before stuffing them. Either way, they’ll be delicious! 🙂
I’m glad Blair asked that, I was figuring I’d rather have them look browned. Thanx, and these ARE awesome. I serve them with either cranberry sauce or a baked apple.
Excellent! Thank you!
I improvised and used apple sauce. It was easy and my family’s mouths were watering as the chops cooked. Yummy.
Yum! Thanks for sharing, Elma! We’re so happy you enjoyed it.
I have a Dutch oven. Could I cook them in that and do you cover the pork chops or not?
Hi, Courtney! In step 6 it says to bake the pork chops uncovered. If you use a Dutch oven, you don’t want to cover them with the lid.
I prefer the baking sheet because the air from the oven can circulate around the chops more, which gives them a more browned, crisp texture on the outside. If you cook them in a Dutch oven, the recipe will still work, but they will have more of a “steamed” texture to them (which just isn’t my preference). Hope that helps, and enjoy!
I love this recipe my pork chops came out perfect thanks Blair !!
Thank you, Patsy! I’m so glad to hear that!
Tastes great, but I had to cook them much longer.
I don’t have Instagram so I can’t leave a photo there, but my pork chops came out juicy and flavorful with your recipe!
Thank you, Joanne!!
Very easy to make and delicious. I used the “for pork” version of stove top for this.
We’re so happy to hear this, Cyndi!
This was ok!!! Can’t get that excited about it. It was juicy just missing something.
We’re sorry to hear you didn’t love it, Brenda. Thank you for the feedback! We will test it again to see if we can make any adjustments.
Crazy Easy! And delicious! I am not a cook at all. But I was able to impress my family with this amazing dinner…. Thank you for your help.. There is still hope for me in the kitchen….. LOL.
That’s wonderful, Rosita! Thank you so much for letting me know. 🙂
Here’s a simple tip. dice up an onion, equal parts celery, and some parsley, a stick of butter Put in a microwave safe dish, cover, cook in the microwave at 60% – 70% power for around 10 minutes, checking it while cooking. Alternatively you can saute it up in a frying pan until veggies are tender. Cut up a loaf of italian bread into cubes, then mix in the butter, and the bread, let set for 20 minutes or so. Mixing it one more time. Then stuff the pork chops with that. Remember to season the pork inside as well as outside before stuffing.
Thanks for the tip, Ben!
This recipe worked out great!
We’re so happy to hear it, Tim! Thanks for letting us know!
Yum I used golden raisins in place of the apples
Thanks, Barbara!
Made this for dinner tonight. I didn’t have an apple to add to the recipe but my family enjoyed it anyway. Thanks for a delicious recipe.
We’re so glad you were able to make it work for you, Sally!
This recipe is so good on a cold day. I served it with baked apples and corn casserole. It was like a taste of the holidays on a weeknight!
Sounds like a delicious meal! We’re so glad you enjoyed it, Mandy.
Everything was delish, except that the oven cook time was way to long. Really dried out. Just be conscious of the thickness after you butterfly them. 20 mins was too much.
The Stuffed Pork Chops are delicious! I have made them for my family a few times! This one is definitely a keeper
Thank you, Tammy! We’re so glad you enjoyed them.