Cheesy Apple Stuffed Pork Chops
- PREP 15min
- COOK 30min
- TOTAL 45min
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.
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
Directions
Prepare Pork Chops
Cut 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.
Season the pork with salt on all sides and inside the pockets. We use 1/4 teaspoon of salt per chop.
Heat 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.
Flip 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.
When 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
Heat the oven to 375° Fahrenheit.
Place 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.
In a small bowl, stir together the mustard, thyme leaves, and 1/4 teaspoon of pepper.
When 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.
Fill 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.
Arrange 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.
Bake until an instant-read thermometer reads 145° Fahrenheit when inserted into the thickest part of the chop and stuffing, 15 to 20 minutes.
Remove the skillet from the oven and let the pork rest for 5 to 10 minutes before serving.
Adam and Joanne's Tips
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
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