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Easy comfort food that tastes like a decadent, restaurant-quality meal! These baked Stuffed Pork Chops with apples and Stove Top Stuffing are a cozy, easy dinner recipe that the whole family will love. Serve the tender, juicy, and flavorful pork chops with buttermilk biscuitsmashed potatoesSouthern-style green beans, baked apples, or a crisp wedge salad.

Side shot of the best stuffed pork chop recipe on a white plate with a side of broccoli

How to Make Stuffed Pork Chops | 1-Minute Video

Baked Stuffed Pork Chops

If you’re tired of your regular ole’ pork chop recipe, then you’ve come to the right place. These apple stuffed pork chops are full of flavor and they look impressive — but they’re actually quite simple. Stove Top stuffing combines with apples, celery, and onion to add a moist, flavorful component to your next meal — with very little effort. Served with mashed potatoes, rice, or your favorite green veggies, these baked stuffed pork chops are a wholesome, satisfying meal!

Preparing a box of Stove Top stuffing.

Ingredients

This is just a quick overview of the ingredients that you’ll need for the best stuffed pork chops. As always, the exact measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Stove Top stuffing mix: pick any flavor of stuffing mix that you like. Good options include pork flavor, savory herb flavor, or chicken flavor. You will also need the additional ingredients called for on the package — water and butter (or use chicken broth, chicken stock, or apple cider instead of water for even more flavor).
  • Butter: to sauté the apples and vegetables, and to prepare the stuffing.
  • Apple, onion, and celery: sweet and savory aromatics that add fresh flavor to the stuffing.
  • Pork chops: I prefer thick-cut, boneless pork chops (or pork loin chops); however, you can use bone-in pork chops if you prefer. They just require a little bit longer to cook.
  • Oil: choose a neutral oil with a high smoke point, such as canola oil or vegetable oil, for searing the chops in the skillet.
Process shot showing how to make stuffed pork chops

How to Cook Stuffed Pork Chops

Thanks to help from a box of Stove Top stuffing — which you can prepare in the microwave — these easy stuffed pork chops come together quickly!

  1. Sauté the apple, onion, and celery in butter in a large oven-proof skillet (such as a cast iron skillet). If you don’t have an oven-proof skillet, that’s fine. You can transfer the pork chops to a baking sheet for the oven.
  2. While the apples and veggies soften in the butter, prepare the stuffing according to the package instructions. You can do this on the stovetop or in the microwave in about 5 minutes.
  3. Once the apples and vegetables are tender, add them to the prepared stuffing. Set the mixture aside to cool for a few minutes while you prepare the pork chops.
  4. Use a sharp paring knife to cut a pocket in each pork chop so that you can stuff it with the filling. Slice almost to the far edge, making the pocket as large as possible. Thick-cut pork chops are much easier to work with!
  5. Pat the pork chops dry with a paper towel and sprinkle salt and pepper on both sides.
  6. Fill each pork chop with the stuffing, and secure with toothpicks.
  7. Wipe out the same skillet that you used to cook the apples and vegetables. Add oil to the pan and heat over medium-high heat.
  8. When the oil shimmers, add the pork chops to the skillet, working in batches if necessary. Brown the chops until they’re golden brown on both sides, about 3 minutes per side.
  9. Arrange all of the chops in the large cast iron skillet, or place them on a rimmed baking sheet or in a baking dish.
  10. Bake in a 350°F oven until the pork reaches an internal temperature of 145°F, about 20-25 minutes.
Three stuffed pork chops in a skillet on a wooden board

What to Serve with Apple Stuffed Pork Chops

These baked stuffed pork chops go well with just about any of your favorite sides. Here are some easy ideas:

Overhead shot of hands eating baked stuffed pork chops on a plate with a side of broccoli

Preparation and Storage Tips

  • Make Ahead: Stuff the pork chops in advance, cover them, and refrigerate for up to 24 hours before browning and baking.
  • Freeze stuffed pork chops before browning and baking, if you like. Wrap each stuffed pork chop in plastic wrap, and then again in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight. When ready to cook, allow the chops to sit on the counter and come to room temperature for at least 30-60 minutes. Then brown and bake according to the recipe instructions.
  • Leftover stuffed pork chops will keep in the refrigerator in an airtight container for 3-4 days, or you can freeze the leftovers for 2-3 months.
  • How to Reheat: Preheat the oven to 350°F. Place pork chops on a baking sheet and warm just until heated through. Be aware that reheating the cooked pork may dry out the meat, so they are best when served fresh.
Three stuffed pork chops in a pan

Recipe Variations

  • If you don’t have an oven-proof skillet, or if your skillet isn’t large enough to accommodate all of the pork chops, that’s fine. Just arrange the browned chops on a rimmed baking sheet that’s lined with parchment paper or sprayed with nonstick cooking spray before transferring them to the oven.
  • If you don’t have time to brown the chops in a skillet before baking, no problem! Just place the stuffed pork chops on a rimmed baking sheet and bake in the 350°F oven for 35-40 minutes, or until the internal temperature of the meat reaches 145°F.
  • I used boneless pork chops here, but you can substitute with thick bone-in pork chops instead. If using bone-in pork chops, you will likely need to increase the baking time slightly.
  • Stuffing Variations: feel free to add different ingredients to your stuffing mixture! You can make Cheese Stuffed Pork Chops by mixing in a handful of grated cheese; you can make Spinach Stuffed Pork Chops by wilting baby spinach leaves in your skillet when your vegetables are just about done cooking; and you can make Bacon Stuffed Pork Chops by cooking diced bacon in the skillet with the vegetables and adding that to the stuffing mix.
  • I’ve shown you how to make stuffed pork chops in the oven, but you can also prepare these stuffed pork chops on the grill! To grill stuffed pork chops: assemble the pork chops as instructed, securing with toothpicks. Grill, covered, over medium heat for 4-5 minutes on each side (or until a thermometer inserted in the meat reads 145°F).
Close up side shot of a stuffed pork chops on a white plate

Tips for the Best Stuffed Pork Chop Recipe

  • Be sure to finely dice the apple, onion, and celery. You don’t want big chunks, which will be harder to stuff in the pork chops.
  • This recipe yields enough stuffing for about 8 pork chops. If you’re only preparing 4 pork chops, you can serve any extra stuffing as a side dish with your baked pork chops. Just warm it in the microwave right before serving, if necessary. Alternatively, you can prepare extra pork chops and freeze them (before browning) to enjoy for a later meal.
  • Cooking for a smaller family? Prepare just 2-3 stuffed pork chops, and serve the extra stuffing as a side dish.
  • The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You’re looking for an internal temperature of about 145°F.
Overhead shot of hands serving stuffed pork chops from a cast iron skillet

More Pork Chop Recipes to Try

Square side shot of a plate of stuffed pork chops

Stuffed Pork Chops

5 from 8 votes
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Servings 4 people
Calories 364 kcal
These baked stuffed pork chops are easy comfort food that tastes like a restaurant-quality meal!

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 oven to 350°F.
  • In a large oven-proof skillet, melt butter over medium-high heat. Add 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 each pork chop. Be careful not to slice all of 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 that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. 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 of the chops, or if you don't have an oven-safe skillet, place the browned pork 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 toothpicks before serving, and garnish with fresh herbs if desired.

Video

Notes

  • If you don’t have an oven-proof skillet, or if your skillet isn’t large enough to accommodate all of the pork chops, that’s fine. Just arrange the browned chops on a rimmed baking sheet that’s lined with parchment paper or sprayed with nonstick cooking spray before transferring them to the oven.
  • If you don’t have time to brown the chops in a skillet before baking, no problem! Just place the stuffed pork chops on a rimmed baking sheet and bake in the 350°F oven for 35-40 minutes, or until the internal temperature of the meat reaches 145°F.
  • I used boneless pork chops here, but you can substitute with thick bone-in pork chops instead. If using bone-in pork chops, you will likely need to increase the baking time slightly.
  • Stuffing Variations: feel free to add different ingredients to your stuffing mixture! You can make Cheese Stuffed Pork Chops by mixing in a handful of grated cheese; you can make Spinach Stuffed Pork Chops by wilting baby spinach leaves in your skillet when your vegetables are just about done cooking; and you can make Bacon Stuffed Pork Chops by cooking diced bacon in the skillet with the vegetables and adding that to the stuffing mix.
  • I’ve shown you how to make stuffed pork chops in the oven, but you can also prepare these stuffed pork chops on the grill! To grill stuffed pork chops: assemble the pork chops as instructed, securing with toothpicks. Grill, covered, over medium heat for 4-5 minutes on each side (or until a thermometer inserted in the meat reads 145°F).
  • Be sure to finely dice the apple, onion, and celery. You don’t want big chunks, which will be harder to stuff in the pork chops.
  • This recipe yields enough stuffing for about 8 pork chops. If you’re only preparing 4 pork chops, you can serve any extra stuffing as a side dish with your baked pork chops. Just warm it in the microwave right before serving, if necessary. Alternatively, you can prepare extra pork chops and freeze them (before browning) to enjoy for a later meal.
  • Cooking for a smaller family? Prepare just 2-3 stuffed pork chops, and serve the extra stuffing as a side dish.
  • The total cooking time will vary depending on the size and thickness of your pork chops. Use a meat thermometer to know exactly when your pork chops are perfectly cooked. You’re looking for an internal temperature of about 145°F.

Nutrition

Serving: 1stuffed pork chopCalories: 364kcalCarbohydrates: 19gProtein: 40gFat: 13gSaturated Fat: 4gCholesterol: 119mgSodium: 349mgPotassium: 784mgFiber: 3gSugar: 6gVitamin A: 270IUVitamin C: 4.1mgCalcium: 34mgIron: 1.5mg
Keyword: baked stuffed pork chops, boneless pork chops recipe, stuffed pork chops, stuffed pork chops in oven
Course: Dinner
Cuisine: American, Southern
Author: Blair Lonergan

This recipe was originally published in February, 2019. It was updated in March, 2022.

blair

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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Comments

  1. 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! 🙂

    1. 5 stars
      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.

    2. 5 stars
      I improvised and used apple sauce. It was easy and my family’s mouths were watering as the chops cooked. Yummy.

    1. 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!

  2. 5 stars
    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!

    1. 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.