These apple-stuffed pork chops are tender and juicy, with an apple-flavored stuffing featuring cornbread, apples and fresh sage. Whole-wheat bread can stand in for the cornbread if you prefer a more savory stuffing., September 2022


Credit: Photographer: Victor Protasio, Food Stylist Karen Rankin

Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Combine cornbread (or bread), apple, onion, celery, broth, sage and 1/4 teaspoon pepper in a food processor; pulse until roughly chopped and well combined, 7 to 8 pulses. Insert the tip of a boning or paring knife through the outer edge of each pork chop until it reaches bone. Without slicing or enlarging the hole, gently rotate the knife back and forth to create a large pocket about 2 1/2 inches wide. Spoon about 1/2 cup stuffing into the pocket of each chop. 

  • Sprinkle the chops evenly with salt and the remaining 1/4 teaspoon pepper. Heat oil in a large ovenproof skillet over medium-high heat; add the stuffed chops and cook until golden brown, about 3 minutes per side. Transfer the pan to the oven; bake until a thermometer inserted into the thickest portion registers 145°F, 8 to 12 minutes. Transfer the pork chops to a large platter; let rest for 5 minutes. Garnish with sage, if desired.

Nutrition Facts

1 stuffed pork chop
341 calories; protein 39g; carbohydrates 18g; dietary fiber 2g; sugars 8g; added sugar 1g; fat 12g; saturated fat 3g; mono fat 5g; poly fat 2g; cholesterol 128mg; vitamin a iu 113IU; vitamin b1 thiamin 1mg; vitamin b3 niacin 12mg; vitamin b12 1mcg; vitamin c 2mg; vitamin d iu 24IU; vitamin e iu 2IU; folate 23mg; vitamin k 7mg; sodium 361mg; calcium 68mg; iron 2mg; magnesium 53mg; phosphorus 457mg; potassium 742mg; zinc 3mg; omega 6 fatty acid 2g; niacin equivalents 19mg; selenium 63mcg.