Satisfy Your Cravings with The Seasoned Mom's Mouthwatering Stuffed Pork Chops!

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Seeking a quick and easy comfort food that tastes like a gourmet restaurant meal? Look no further! Baked Stuffed Pork Chops with apples and Stove Top Stuffing create a scrumptious dinner recipe that satisfies the entire family. These yummy, juicy, and flavorful pork chops pair perfectly with buttermilk biscuits, creamy mashed potatoes, delicious southern-style green beans, yummy baked apples, or a refreshing wedge salad.

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

If you're bored with your traditional pork chop recipe, this apple stuffed pork chop recipe will dazzle your taste buds. These stuffed pork chops with apples are incredibly flavorful and present beautifully, yet they're quite simple to make. The moist and flavorful stuffing made with Stove Top stuffing, apples, celery, and onion provides a delicious dimension to your meal with minimal effort. Paired with mashed potatoes, rice, or your personal favorite veggies, these baked stuffed pork chops make for a wholesome and satisfying meal.

Preparing a box of Stove Top stuffing.

To prepare the best stuffed pork chops, these are the key ingredients you will require. For detailed measurements and cooking instructions, please refer to the printable recipe box located at the end of this post.

Stove Top stuffing mix: choose any flavor of stuffing mix that you like. Recommended options include pork flavor, savory herb flavor, or chicken flavor. You will also need additional ingredients as listed on the package— water and butter (or for enhanced flavor use chicken broth, stock, or apple cider in place of water).

Process shot showing how to make stuffed pork chops

Butter: to sauté the apples and vegetables and prepare the stuffing.

Apple, onion, and celery: sweet and savory ingredients that add a fresh taste to the stuffing.

Pork chops: I recommend boneless, thick-cut pork chops (or pork loin chops). However, bone-in pork chops can be used if you wish, requiring a little longer time to cook.

For searing the chops in the skillet, it is recommended to opt for an oil with a high smoke point, such as canola or vegetable oil, which should be neutral in taste.

Achieving delicious stuffed pork chops is easier than ever with Stove Top stuffing, which can be prepared in the microwave.

In a large oven-proof skillet (preferably cast iron), sauté the apple, onion, and celery in butter until soft. If an oven-proof skillet is not available, transfer the pork chops to a baking sheet for the oven.

Whilst the veggies and apples soften in butter, follow the instructions on the stuffing package to prepare it. This procedure takes only 5 minutes, and the stuffing may be prepared either on the stovetop or in the microwave.

When the apples and veggies are tender, combine them with the stuffing, and set it aside to cool.

Using a sharp paring knife, make a pocket sized slice in the pork chops to stuff filling in. Slice almost to the far end, ensuring that the pocket is as large as possible. Working with thick-cut pork chops is easier!

Three stuffed pork chops in a skillet on a wooden board

Use paper towels to pat dry the pork chops before seasoning salt and pepper on both sides.

Stuff the prepared filling into the pork chops, and use toothpicks to seal them.

Wipe out the same skillet used for cooking the apples and veggies, and add oil to it. The skillet should be heated over medium-high heat.

When the oil shimmers, add the pork chops to the skillet and cook until golden brown on each side, which takes about 3 minutes per side. If necessary, work in batches.

Now, arrange all of the chops in a large cast iron skillet or place them on a rimmed baking sheet or in a baking dish.

Finally, bake in a 350°F oven until the pork is fully cooked, with an internal temperature of 145°F, which will take about 20-25 minutes.

These baked stuffed pork chops can be served along with any of your preferred side dishes. Listed below are a few easy and delicious suggestions:

  • Hush Puppies
  • Coleslaw or Vinegar Coleslaw
  • Hoe Cakes
  • Baked Potato Wedges
  • Skillet Cornbread, Bakery-Style Corn Muffins, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins

Indulge in the culinary delights of lusciously creamy baked mac and cheese, slow-cooked crock pot mac and cheese, stovetop shells and cheese, or no-boil easy mac and cheese. Savor the sumptuousness of freshly baked southern buttermilk biscuits, flaky biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, sweet potato biscuits, cheese biscuits, or easy drop biscuits. Delight your taste buds with the delicacy of pumpkin bread or pumpkin muffins. Satisfy your cravings with the simplicity of 3-ingredient sour cream muffins. Tickle your palate with the freshness of wedge salad, classic Caesar salad, house salad with candied pecans, or a green salad with red wine vinaigrette. Relish the simplicity of easy potato salad. Venerate the Southern traditions with Arkansas green beans with bacon or southern-style green beans. Revel in the freshness of broccoli cauliflower salad. Top your meal with the richness of fried apples, or indulge in the succulence of baked apple slices.

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

Indulge in these delectable Southern dishes: Southern Succotash, Southern Collard Greens, Fried Okra, Broccoli and Cheese, Easy Pasta Salad, Homemade Baked Beans with Bacon, Charleston Red Rice, Okra and Tomatoes, Southern Squash Casserole, Cheese Grits, Fried Cabbage with Apples and Onion, Braised Red Cabbage, or Roasted Cabbage.

Three stuffed pork chops in a pan

Planning ahead? Stuff your pork chops in advance, cover and refrigerate for up to a day before browning and baking.

Want to freeze stuffed pork chops? No problem. Wrap in plastic and then aluminum foil, and freeze for up to three months. When ready to cook, thaw in the refrigerator overnight and let come to room temperature for 30-60 minutes before browning and baking according to the recipe.

Close up side shot of a stuffed pork chops on a white plate

Have leftover stuffed pork chops? They'll keep in an airtight container in the refrigerator for 3-4 days, or you can freeze them for 2-3 months.

When reheating, preheat the oven to 350°F and warm your pork chops on a baking sheet until heated through. Keep in mind that reheating cooked pork may dry out the meat. If you don't have an oven-proof skillet, simply arrange the browned chops on a rimmed baking sheet lined with parchment paper or sprayed with nonstick cooking spray before transferring them to the oven.

For those who don't have a minute to brown their pork chops in a frying pan before baking them, don't fret! You can still cook them to perfection by placing the stuffed chops on a rimmed baking sheet in a preheated 350°F oven for 35-40 minutes. Once the internal temperature reaches 145°F, they're ready to go.

Overhead shot of hands serving stuffed pork chops from a cast iron skillet

While this recipe calls for boneless pork chops, you can easily substitute them for thick, bone-in cuts. Just keep in mind that the baking time may need to be increased accordingly.

If you're feeling adventurous, try adding your own twist to the stuffing mix. Want to add some cheesiness to the mix? Add in some grated cheese for a delicious blend. Craving some greens? Wilt some baby spinach leaves in your skillet. And who can resist bacon? Mix in some cooked and diced bacon for a savory bite.

While we've shown you how to bake these delightful treats in the oven, you can switch it up and prepare them on the grill. Once you've assembled them as instructed, secure them with toothpicks and grill them over medium heat, covered, for approximately 4-5 minutes per side, or until the meat thermometer reads 145°F.

To ensure you can easily stuff your pork chops, make sure to finely dice your apple, onion, and celery. Don't forget that this recipe yields enough stuffing for about eight pork chops, but you can always freeze the extra pork chops (before browning) for later consumption.

If you're only cooking for a smaller group, you can modify the recipe and prepare only 2-3 pork chops and serve any extra stuffing as a side dish. Keep in mind that the total cooking time will vary depending on the size and thickness of your pork chops, so always use a meat thermometer to ensure they are properly cooked. Don't forget to garnish with fresh parsley or sage for the final touch.

To create this delectable dish, you'll need a large oven-proof skillet in which to melt butter over medium-high heat. Next, toss in some diced apple, onion, and celery and sauté until they're tender, which usually takes about 5-7 minutes. Simultaneously, whip up some stuffing per the instructions on the package, and then employ a fork to gently combine it with the apple, onion, and celery mix. Set this stuffing aside, and you're ready to move on to the pork chops.

Using a sharp knife, carefully slice a pocket into each chop without cutting all the way through. Pat the chops down with a paper towel to remove any excess moisture, and then season both sides with salt and pepper. Take about ¼ cup of stuffing and pack it into each pork chop as tightly as you can. Use toothpicks to secure the stuffing in place before wiping out the skillet and pouring in some oil. Turn up the heat to medium-high, and when it shimmers, add the pork chops to the pan and brown them on both sides, typically about 3 minutes per side. If you're making a lot, do it in batches so the pan doesn't get overcrowded.

Once all the chops are browned, transfer them to a large oven-safe skillet, or to a greased or parchment-lined rimmed baking sheet if your skillet or baking dish is too small. Pop the skillet or baking sheet into the oven and let the chops bake, uncovered, for around 20-25 minutes, or until the juices run clear, and the internal temperature of the pork reaches 145°F as per your instant-read meat thermometer. Before serving, remove the toothpicks and feel free to garnish with fresh herbs if you choose.

Don't worry if you lack an oven-proof skillet or if you're short on time and don't have a chance to brown the chops first. Simply place the pork chops stuffed with the stuffing on a rimmed baking sheet and bake them in the oven at around 350°F for approximately 35-40 minutes, or until they reach a safe internal temperature of 145°F.

If you don't have boneless pork chops, it's not a problem. Substitute them with thick-boned pork chops, but bear in mind that you'll need a longer baking time than with boneless chops. Looking for some variation? Mix in a handful of grated cheese to create cheese-stuffed pork chops, wilt some baby spinach in the skillet to make spinach-stuffed pork chops, or dice up some bacon and add it into the veggie mix to make bacon-stuffed pork chops.

If you don't have an oven, you can also grill the stuffed pork chops. Secure the pork chops with toothpicks, and then put them on the grill, covered, over medium heat for 4-5 minutes on each side until the internal temperature reads 145°F.

When it comes to the diced apple, onion, and celery, be sure to do a fine chop; larger chunks may be harder to stuff into the pork chops. Also, note that this recipe yields enough stuffing for about eight pork chops, so if you're only making four, you'll have some extra stuffing to serve as a side dish. Alternatively, freeze extra chops (before browning) for later use.

Square overhead shot of hands serving a chicken pot pie recipe with biscuits

The cooking time will depend on the size and thickness of your pork chops, so always use a meat thermometer. Aim for an internal temperature of about 145°F. One serving has about 364 calories and includes a mix of carbohydrates, protein, and fat.

Hands serving a platter of sheet pan sausage and potatoesOverhead image of a bowl of chili mac on a dinner table with cornbread

There you have it - a delectable recipe for stuffed pork chops! Enjoy!

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