We enjoy these packed pork chops with sautéed apples, onions, and cheese. We stroll you through how to cut a pocket in pork chops for packing, our preferred mustard pork rub, and how to make our easy apple and onion stuffing. Dive to the Stuffed Pork Chops Recipe

How to Things Pork Chops

These pork chops packed with sautéed apples, onions, and cheese are a reward. They take a little additional time than routine skillet-cooked pork chops, however after making them several times, we believe they deserve it.

Perfectly Seared Stuffed Pork Chops

Start with thick-cut chops– we require them to be a minimum of 1 1/2 inches thick. I like boneless, center-cut chops, however bone-in or other cuts of chops work as long as they are thick.

If your chops have a fattier edge, utilize that edge to cut in your pocket. I utilize a little sharp knife and thoroughly wiggle the knife backward and forward to produce a deep pocket about 2 inches large and deep.

Pork Chops with Pocket Cut for Stuffing

Note: If you are uneasy cutting a pocket into the chops, we have actually supplied pointers listed below for making this recipe without packing the chops.

As soon as your pockets are cut, we wish to scorch the unstuffed chops on both sides, including some color and rendering a few of that fat, which we will prepare the onions and apples in next.

Transfer the seared however undercooked chops to a plate and let them cool while you prepare the stuffing.

Lastly, we rub the seared chops with mustard and herbs and things them with a generous spoonful of sautéed apples, onions, and a number of cheese pieces. I enjoy Gruyere or sharp white cheddar.

Protect the packing with some toothpicks and complete them in the oven. We enjoy them!

Apple Stuffed Pork Chops with Onions and Cheese

What to Serve With Them

These apple packed pork chops complement almost anything. Here are 3 of our preferred sides:

Can I Make This Without Packing the Pork Chops?

To make this recipe without going through the actions of cutting a pocket in the chops or packing them, follow the exact same technique, however avoid making the pocket and packing the chops. Then, prior to roasting the chops, make a bed of apples and onions in the frying pan and include the cheese. Lastly, location your chops on the top and bake till prepared. We advise utilizing this technique when you can not discover thicker-cut chops or are brief on time.

More Pork Recipes

We enjoy pork and have actually shared a couple of recipes for cooking it. Here are our leading choices:

Tacky Apple Stuffed Pork Chops

  • COOK

Apples, onions, and melty cheese come together to make the most scrumptious packed pork chops. When picking chops for this recipe, try to find thicker-cut chops that are at least 1 1/2 inches thick; otherwise, it will be too challenging to cut a pocket for the apple and onion stuffing.

You can make this recipe without packing the chops and rather serve the skilled pork on a bed of apples and onions. Follow the exact same technique, however avoid making the pocket and packing the chops. Prior to roasting the chops, make a bed of apples and onions in the frying pan and include the cheese. Then position your chops down on top.

Makes 2 portions

You Will Require

2 thick-cut pork chops, 1 1/2 inch thick

1/2 teaspoon great sea salt, plus more to taste

2 teaspoons Dijon mustard

1 teaspoon sliced fresh thyme leaves or utilize 1/4 teaspoon dried thyme

1/4 teaspoon fresh ground black pepper, plus more to taste

1 little apple, cored and sliced

1/2 medium onion, sliced

2 ounces Gruyère or sharp cheddar cheese, sliced

4 wood toothpicks for protecting the stuffing


  • Prepare Pork Chops
  • Cut pockets into the pork chops by placing the point of a little sharp knife into the fat-covered edge of the pork slice. Move the knife backward and forward to produce a deep pocket about 2 inches large and deep.

    Season the pork with salt on all sides and inside the pockets. We utilize 1/4 teaspoon of salt per slice.

    Heat an oven-safe frying pan over medium heat. When it is hot, include the oil and location the pork chops into the pan (we will pack them later on). Prepare till golden, 2 to 3 minutes.

    Turn the chops so that the seared side is dealing with up. If there is a fattier side of the pork, usage kitchen area tongs to hold the chops, fat-side-down till it sizzles and browns somewhat; about 30 seconds.

    When both sides of the pork are golden brown, move the chops to a plate to cool off. The center will still be raw.

    • To End Up
    • Location the frying pan back over medium heat and toss in the onions. Prepare them for 2 to 3 minutes till they soften a little, then stir in the apples. When the apples hurt, and the onions are soft, switch off the heat.

      In a little bowl, stir together the mustard, thyme leaves, and 1/4 teaspoon of pepper.

      When the pork chops are cool enough to deal with, spread out the mustard mix over them and inside the pocket. Tidy fingers or a spoon will suffice.

      Fill the pocket with a piece or 2 of cheese and a spoonful of the apples and onions, and after that protect with 2 toothpicks. We kindly pack the pocket with filling. It is all right if some fall out while the chops bake.

      Organize the staying apples and onions in the middle of the frying pan, producing a bed for the pork chops. Location the pork down onto the apples and onions.

      Bake till an instant-read thermometer checks out 145 ° Fahrenheit when placed into the thickest part of the slice and packing, 15 to 20 minutes.

      Eliminate the frying pan from the oven and let the pork rest for 5 to 10 minutes prior to serving.

Adam and Joanne’s Tips

  • Nutrition truths: The nutrition truths supplied below are price quotes. We have actually utilized the USDA database to determine approximate worths.

If you make this recipe, snap a picture and hashtag it #inspiredtaste– We enjoy to see your productions on Instagram and Facebook! Discover us: @inspiredtaste

Nutrition Per Portion: Serving Size 1 slice, half the recipe / Calories 480 / Overall Fat 21.6 g / Hydrogenated Fat 8.8 g / Cholesterol 160.4 mg / Salt 1030.7 mg / Carb 14g / Dietary Fiber 2.4 g / Overall Sugars 9g / Protein 54.3 g

AUTHOR: Adam and Joanne Gallagher