STUFFED PORK CHOPS
My mom and I came up with this recipe one winter when she was visiting me in Charlotte, and we were so pleased with how it turned out that we had to write it down. This stuffed pork chop is especially good in the fall; I love the way the apples, raisins, and cinnamon come together once they’ve cooked down a little. I add onion to almost everything, so it makes sense that it made its way into this stuffing. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 30 minutes
2 tablespoons (30 ml) extra-virgin olive oil, divided
1 apple, peeled and diced
½ onion, diced
¼ cup raisins (any kind but yellow would be nice)
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 thick-cut boneless pork chops
Salt
Freshly ground black pepper
- Preheat the oven to 375°F (190°C).
- In a large ovenproof skillet over medium heat, heat 1 tablespoon (15 ml) of olive oil. Stir in the apple, onion, and raisins, followed by the cinnamon and nutmeg. Sauté until the onions become slightly translucent, about 5 minutes. Transfer the mixture to a bowl to cool.
- Slice a pocket into the side of each pork chop, then stuff with the cooled raisin-apple mixture. If you want, you can close the slit with a toothpick, but that’s optional; some stuffing might fall out as you cook, but you can just top the pork chops with it later. Season the chops with salt and pepper.
- Pour the remaining 1 tablespoon (15 ml) of olive oil into the pan, and brown the pork chops for 4 to 5 minutes on each side.
- Transfer to the oven and bake for 15 to 20 minutes, or until the thickest part of the chop registers 155°F (68°C) with a meat thermometer, and serve.
VARIATION 1 GARLIC SPINACH–STUFFED PORK CHOPS: replace the apple, raisins, cinnamon, and nutmeg with 1 cup (240 ml) well-washed and drained spinach and 2 or 3 minced garlic cloves for a more savory version, and follow the recipe as written.
VARIATION 2 PAN-FRIED STUFFED PORK CHOPS: Skip the oven step and finish the pork chops on the stove. Just cook for an additional 10 minutes per side, or until the meat reaches an internal temperature of 155°F (68°C).
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These stuffed pork chops are pure fall comfort: thick-cut boneless chops filled with a warm mix of diced apple, onion, raisins, cinnamon, and nutmeg, then browned and baked. The sweet-savory filling cooks down into something fragrant and cozy inside the juicy pork.
Pro Tips
- Cut the pocket into the side of each chop without slicing all the way through, and let the apple-raisin filling cool before stuffing so it's easier to handle.
- Sauté the apple, onion, and raisins just until the onion turns slightly translucent, about 5 minutes; the filling finishes cooking inside the chop.
- Browning the chops for 4 to 5 minutes per side before the oven gives you the golden crust that baking alone won't achieve.
- Close the slit with a toothpick if you like, but don't worry if a little filling escapes while cooking; just spoon it back over the chops before serving.
- For a savory version, swap the apple, raisins, cinnamon, and nutmeg for 1 cup of well-drained spinach and 2 or 3 minced garlic cloves.
Frequently Asked Questions
What temperature should stuffed pork chops reach?
Pull them from the oven when the thickest part of the chop registers 155°F on a meat thermometer. Let them rest a few minutes and the temperature will carry over to a perfect finish.
Can I make stuffed pork chops ahead of time?
Yes. Stuff the chops, cover, and refrigerate them for up to a day, then brown and bake straight from the fridge with a few extra minutes of oven time.
Can I cook these entirely on the stovetop?
Absolutely. After browning, skip the oven and cook the chops about 10 minutes per side over medium heat until they reach 155°F inside.
How long do leftovers keep?
Store the cooked chops in an airtight container in the fridge for 3 to 4 days. Reheat gently in a covered skillet so the pork doesn't dry out.
Recipe Card
Ingredients
Method
- Preheat the oven to 375°F.
- In a large ovenproof skillet over medium heat, heat 1 tablespoon of olive oil.
- Stir in the apple, onion, and raisins, followed by the cinnamon and nutmeg.
- Sauté until the onions become slightly translucent, about 5 minutes.
- Transfer the mixture to a bowl to cool.
- Slice a pocket into the side of each pork chop, then stuff with the cooled raisin-apple mixture. If you want, you can close the slit with a toothpick, but that’s optional; some stuffing might fall out as you cook, but you can just top the pork chops with it later.
- Season the chops with salt and pepper.
- Pour the remaining 1 tablespoon of olive oil into the pan, and brown the pork chops for 4 to 5 minutes on each side.
- Transfer to the oven and bake for 15 to 20 minutes, or until the thickest part of the chop registers 155°F with a meat thermometer, and serve.
