View Gallery
1 photo
Let’s talk about a weeknight dinner that feels special, without any of the usual fuss. That’s the magic of these easy stuffed pork chops.
They look impressive, like you fussed for hours, but the process is straightforward, I promise. It’s all about a simple pocket, a fantastic mustard rub, and a stuffing that’s pure comfort.
Why This Recipe Just Works
This recipe is a favorite in my kitchen because it solves the age-old pork chop dilemma: dryness. Starting with a quick sear locks in those precious juices right from the start.
The stuffing, though, is the real hero. It steams gently inside the chop as it bakes, keeping everything incredibly moist and infusing every bite with flavor. You get a little sweetness from the apple, a savory note from the onion, and a creamy, melty surprise from the cheese.
Ingredients Needed for the Recipe
- Thick-Cut Pork Chops (2, about 1 ½ inches thick): This is non-negotiable. You need that thickness to create a proper pocket for all the delicious filling. Thin chops just won’t hold up.
- Olive Oil (1 tablespoon): For searing the chops to a beautiful golden brown, giving them a fantastic texture and base flavor.
- Fine Sea Salt (½ teaspoon, plus more): Seasons the meat deeply, both inside and out, ensuring every part is flavorful.
- Dijon Mustard (2 teaspoons): Forms the base of a tangy, savory paste that clings to the chop and adds a wonderful depth.
- Fresh Thyme Leaves (1 teaspoon, chopped): Adds a subtle, aromatic earthiness that pairs perfectly with both the pork and the apples. Dried works in a pinch.
- Fresh Ground Black Pepper (¼ teaspoon): Provides a gentle heat and sharpness that balances the richer elements.
- Small Apple (1, cored and sliced): Sweetens the stuffing naturally and becomes beautifully tender, offering little pockets of fruity flavor.
- Medium Onion (½, sliced): Cooks down to a soft, savory sweetness that forms the backbone of the stuffing mixture.
- Gruyère or Sharp Cheddar Cheese (2 ounces, sliced): The melty, glorious glue. It adds richness and a creamy texture that makes the stuffing irresistible.
- Wooden Toothpicks (4): Your little kitchen helpers for securing the stuffed chops, keeping all that goodness tucked neatly inside.
How to make Easy Stuffed Pork Chops?
Step 1: Prep and Preheat
Begin by heating your oven to 375°F (190°C). This ensures it’s perfectly ready to take over when the stovetop work is done.
Take your thick pork chops and pat them dry with a paper towel. This step is crucial for getting a proper, golden sear later on.
Step 2: Create the Pockets
Using a small, sharp knife, insert the tip into the fatty side of a chop. Carefully wiggle and cut horizontally to form a pocket about 2 inches deep and wide, being careful not to cut through the other side.
Repeat with the second chop. Then, season the inside and outside of each chop generously with salt. This early salting makes a world of difference.
Step 3: Sear to Perfection
Heat the olive oil in a large, oven-safe skillet over medium heat. When the oil shimmers, add the pork chops.
Sear them undisturbed for 2 to 3 minutes per side, until they develop a lovely golden-brown crust. If your chops have a thick fat edge, use tongs to hold them upright to render and crisp that fat, too.
Step 4: Whip Up the Filling
Transfer the seared chops to a plate. In the same skillet, with all those tasty browned bits, add the sliced onions.
Cook for 2-3 minutes until they begin to soften, then add the apple slices. Cook until both are tender and fragrant, then turn off the heat. The skillet will be beautifully flavored.
Step 5: The Magic Mustard Rub
In a small bowl, stir together the Dijon mustard, chopped fresh thyme, and the black pepper. It will form a fragrant, pungent paste.
Once the chops are cool enough to handle, spread this mustard mixture all over them, making sure to get a good amount inside each pocket. Your fingers are the best tool here.
Step 6: Stuff and Secure
Take a slice or two of your chosen cheese and tuck it into the pocket of a chop. Follow it with a generous spoonful of the apple-onion mixture.
Use 2 to 3 toothpicks to securely close the opening. Don’t worry about being too neat—a little overflow is perfectly okay, even welcome.
Step 7: Bake and Rest
Spread the remaining apple and onion mixture in the center of the skillet to make a bed. Place the stuffed chops right on top.
Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, until the internal temperature reaches 145°F. Let them rest for a full 5 to 10 minutes before serving—this is essential for juicy chops.
Choosing Your Cheese Adventure
The cheese is your chance to really personalize this dish. Gruyère is my go-to for its fantastic melt and nutty, slightly sweet flavor that complements the apples beautifully.
A good sharp white cheddar brings a bold, tangy punch that stands up to the mustard rub. But don’t stop there. A creamy brie, with the rind left on, would become an oozy, decadent river. Even a smoked gouda could add a wonderful, savory depth. It’s your dinner, so pick your favorite melter.
Tips
- No-Stuff Shortcut: If the idea of cutting a pocket makes you nervous, simply skip it. Sear the chops as directed, make the mustard rub, and spread it on top. Then, create a bed of the apples, onions, and cheese in the skillet and place the seasoned chops right on top to bake. You’ll get all the same flavors in every forkful.
- Temperature is Key: Please, use an instant-read thermometer. It’s the only surefire way to know your pork is perfectly cooked and safe, yet still incredibly juicy. Aim for 145°F in the thickest part, near the stuffing.
- Resting is Not Optional: Those few minutes of rest after baking are when the magic happens. The juices, which have rushed to the surface, redistribute back throughout the meat. Cutting in too soon means all that flavorful juice ends up on your cutting board, not in your chop.
Building the Perfect Plate
These hearty chops pair wonderfully with sides that can handle their robust flavor. Something creamy is a fantastic contrast, think mashed potatoes, or for a sweeter twist, mashed sweet potatoes with a dollop of honey butter.
You also need something to cut through the richness. A bright, vinegar-based slaw or a simple arugula salad with a lemony vinaigrette works wonders.
For the ultimate comfort meal, a small scoop of creamy mac and cheese right alongside is pure happiness.
Storing and Savoring Leftovers
Any leftover stuffed pork chop will keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight, making for a fantastic lunch.
Reheat them gently, covered, in a 300°F oven or in a skillet with a tiny splash of water or broth to keep them moist.
I don’t recommend freezing them once stuffed, as the texture of the filling can become a bit watery upon thawing.
Easy Stuffed Pork Chops Recipe
Description
We love this baked stuffed pork chops recipe! Our simple mustard rub is outrageously good and pairs perfectly with the melty apple cheese stuffing. Apples, onions, and melty cheese make the most delicious baked stuffed pork chops. When choosing chops for this recipe, look for thicker-cut pork chops at least 1½ inches thick to easily create a pocket for the flavorful filling.
ingredients
Instructions
-
Preheat the oven to 375°F (190°C).
-
Cut pockets into the pork chops by inserting the point of a small sharp knife into the fat-covered edge. Move the knife back and forth to create a deep pocket about 2 inches wide and deep.
-
Season the chops with salt on all sides and inside the pockets (about ¼ tsp per chop).
-
Heat an oven-safe skillet over medium heat. Add oil and sear pork chops until golden, 2–3 minutes per side. Optional: brown the fatty edge for 30 seconds using tongs.
-
Transfer seared chops to a plate to cool slightly.
-
In the same skillet, cook onions for 2–3 minutes until soft. Add apples and cook until tender. Remove from heat.
-
In a small bowl, mix Dijon mustard, thyme, and pepper.
-
Spread mustard mixture over chops and inside pockets.
-
Stuff each pocket with cheese and a spoonful of apple-onion mixture. Secure with 2 toothpicks per chop.
-
Arrange remaining apples and onions in skillet. Place stuffed chops on top.
-
Bake for 15–20 minutes, or until internal temperature reaches 145°F. Let rest 5–10 minutes before serving.
Nutrition Facts
Servings 2
Serving Size 1 chop, half the recipe
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 21.6gg34%
- Saturated Fat 8.8gg45%
- Cholesterol 160.4mgmg54%
- Sodium 1030.7mgmg43%
- Total Carbohydrate 14gg5%
- Dietary Fiber 2.4gg10%
- Sugars 9gg
- Protein 54.3gg109%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make without stuffing the chops: Skip cutting pockets—simply roast seasoned chops on a bed of apples, onions, and cheese in the skillet.
- For best results, use firm, sweet apples like Honeycrisp or Fuji.
- Always use an instant-read thermometer to avoid overcooking—145°F is perfect for juicy, safe pork.
Frequently Asked Questions
Can I prepare this ahead of time?
Yes! You can prep the stuffing and sear the chops a few hours ahead. Store separately in the fridge. Stuff and bake just before serving to keep the pork juicy.
What if my pork chops are too thin to stuff?
No problem! Skip the pocket and roast the chops on top of the apple-onion-cheese mixture. The flavors still blend beautifully, and it’s just as delicious.