We love these stuffed pork chops with sautéed apples, onions, and cheese. We walk you through how to cut a pocket in pork chops for stuffing, our favorite mustard pork rub, and how to make our simple apple and onion stuffing.
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Related: We love these popular juicy skillet pork chops!
How to Stuff Pork Chops
These pork chops stuffed with sautéed apples, onions, and cheese are a treat. They take a little extra time than regular skillet-cooked pork chops, but after making them multiple times, we think they are worth it.
Start with thick-cut chops — we need them to be at least 1 1/2 inches thick. I like boneless, center-cut chops, but bone-in or other cuts of chops work as long as they are thick.
If your chops have a fattier edge, use that edge to cut in your pocket. I use a small sharp knife and carefully wiggle the knife back and forth to create a deep pocket about 2 inches wide and deep.
Note: If you are uncomfortable cutting a pocket into the chops, we have provided tips below for making this recipe without stuffing the chops.
Once your pockets are cut, we want to sear the unstuffed chops on both sides, adding some color and rendering some of that fat, which we will cook the onions and apples in next.
Transfer the seared but undercooked chops to a plate and let them cool while you cook the stuffing.
Finally, we rub the seared chops with mustard and herbs and stuff them with a generous spoonful of sautéed apples, onions, and a couple of cheese slices. I love Gruyere or sharp white cheddar.
Secure the stuffing with some toothpicks and finish them in the oven. We love them!
Since sharing this recipe, we’ve published our honey butter apple butter, which would be incredible served on top of these stuffed pork chops!
What to Serve With Them
These apple stuffed pork chops go well with just about anything. Here are three of our favorite sides:
- Creamy Mashed Potatoes, or for a lower carb option, try Quick and Easy Mashed Cauliflower
- Freshly made and Creamy Coleslaw, or this Mayo-Free Coleslaw Salad
- Baked Macaroni and Cheese or this Stovetop Mac and Cheese
Can I Make This Without Stuffing the Pork Chops?
To make this recipe without going through the steps of cutting a pocket in the chops or stuffing them, follow the same method, but skip making the pocket and stuffing the chops. Then, before roasting the chops, make a bed of apples and onions in the skillet and add the cheese. Finally, place your chops on top and bake until cooked. We recommend using this method when you cannot find thicker-cut chops or are short on time.
More Pork Recipes
We love pork and have shared a few recipes for cooking it. Here are our top picks:
- These Juicy Skillet Pork Chops have a five-star rating! Click over to see our no-fail method for cooking chops that are flavorful and juicy.
- I love these Baked Pork Chops. The simple recipe can be adapted to use your favorite spice rubs.
- If you love the combination of apples, onions, and pork, you must look at our Pork Tenderloin with Apples and Onions.
- Here’s another favorite tenderloin recipe: our Pork Tenderloin with Onions and Peppers is always a hit!
Cheesy Apple Stuffed Pork Chops
Apples, onions, and melty cheese come together to make the most delicious stuffed pork chops. When choosing chops for this recipe, look for thicker-cut chops that are at least 1 1/2 inches thick; otherwise, it will be too difficult to cut a pocket for the apple and onion stuffing.
You can make this recipe without stuffing the chops and instead serve the seasoned pork on a bed of apples and onions. Follow the same method, but skip making the pocket and stuffing the chops. Before roasting the chops, make a bed of apples and onions in the skillet and add the cheese. Then place your chops down on top.
Watch Us Make the Recipe
You Will Need
2 thick-cut pork chops, 1 ½ inch thick
1 tablespoon olive oil
1/2 teaspoon fine sea salt, plus more to taste
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme leaves or use 1/4 teaspoon dried thyme
1/4 teaspoon fresh ground black pepper, plus more to taste
1 small apple, cored and sliced
1/2 medium onion, sliced
2 ounces Gruyère or sharp cheddar cheese, sliced
4 wooden toothpicks for securing the stuffing
- Prepare Pork Chops
1Cut pockets into the pork chops by inserting the point of a small sharp knife into the fat-covered edge of the pork chop. Move the knife back and forth to create a deep pocket about 2 inches wide and deep.
2Season the pork with salt on all sides and inside the pockets. We use 1/4 teaspoon of salt per chop.
3Heat an oven-safe skillet over medium heat. When it is hot, add the oil and place the pork chops into the pan (we will stuff them later). Cook until golden, 2 to 3 minutes.
4Flip the chops so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
5When both sides of the pork are golden brown, transfer the chops to a plate to cool down. The center will still be raw.
- To Finish
1Heat the oven to 375° Fahrenheit.
2Place the skillet back over medium heat and toss in the onions. Cook them for 2 to 3 minutes until they soften a little, then stir in the apples. When the apples are tender, and the onions are soft, turn off the heat.
3In a small bowl, stir together the mustard, thyme leaves, and 1/4 teaspoon of pepper.
4When the pork chops are cool enough to handle, spread the mustard mixture over them and inside the pocket. Clean fingers or a spoon will do the trick.
5Fill the pocket with a slice or two of cheese and a spoonful of the apples and onions, and then secure with two toothpicks . We generously stuff the pocket with filling. It is okay if some fall out while the chops bake.
6Arrange the remaining apples and onions in the middle of the skillet, creating a bed for the pork chops. Place the pork down onto the apples and onions.
7Bake until an instant-read thermometer reads 145° Fahrenheit when inserted into the thickest part of the chop and stuffing, 15 to 20 minutes.
8Remove the skillet from the oven and let the pork rest for 5 to 10 minutes before serving.