Stuffed Pork Chops

These delicious stuffed pork chops feature a stuffing blend with onions, celery, garlic, and apples, all seasoned with fresh herbs like parsley, thyme, and rosemary. They are easy enough to prepare for a weeknight meal but elegant enough to make for a small, intimate dinner party.

We enjoy these traditional stuffed pork chops often. They are easy to prepare and flavorful with fresh herbs and garlic. I love to serve these chops with green beans almondine or honey-roasted carrots. Sometimes I like to make a simple gravy with the drippings left in the pan by adding a cornstarch slurry.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: unsalted or salted
• Fresh herbs: Such as parsley, sage, thyme, and rosemary.
• Apple: Use good baking apples such as Granny Smith or Honeycrisp apples. Other good choices are Braeburn or Pink Lady.
• Dried bread cubes: Many grocery stores carry dried bread cubes year-round, or you can dry your own. Either dry the bread by slicing it into cubes and letting it air dry for a couple of days, or spread it on a baking sheet in a single layer and place it in the oven at 275 degrees for about 45 minutes, tossing it several times.
• Chicken broth: Preferably low-sodium
• Pork chops: Use extra-thick bone-in pork chops.

How To Make Stuffed Pork Chops

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Melt a bit of butter in a large ovenproof skillet over medium heat. Add the onion and celery and cook until tender. Reduce the heat to low and add the garlic, parsley, thyme, rosemary, and apple. Cook for a couple of minutes while stirring. Add a little more butter, bread cubes, salt, and freshly ground black pepper.

Stir to combine and drizzle in the chicken broth while stirring to moisten the bread cubes. Remove the stuffing to a bowl or let it cool in the pan. Stir the beaten egg into the stuffing mix. Cut a pocket into the pork chops using a sharp knife. Fill the pocket with the stuffing mixture. Place the chops in the ovenproof skillet or the baking dish. Bake until the pork chops and stuffing are cooked through.

Preparation Tips

• If you use prepackaged, seasoned stuffing cubes, omit salt. They usually have a high sodium content, and salt can quickly take over the dish.
• Add the right amount of broth. The key here is to moisten the bread. It should not be soggy or dry. Add about 1/4 cup at a time until lightly moistened. You can always add more, but you can not take it back.
• Pork chops are cooked through when they reach an internal temperature of 145 degrees, and stuffing is cooked through when it reaches 165 degrees. The stuffing will reach temperature first, so don’t worry that the pork chops will be dry.

Serving Suggestions for Stuffed Pork Chops

• Vegetables: roasted cauliflower, fried corn, roasted parsnips, green bean bundles, and creamed peas and pearl onions.
• Bread and rolls: no-knead bread, yeast dinner rolls, angel biscuits, and drop biscuits.
• Low-carb choices: zucchini noodles, cauliflower mac and cheese, and cauliflower casserole.

More Pork Recipes

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