Apple and Almond Stuffed Pork Chops
If You Want Something Done, Do It Yourself
The inspiration for this dish comes from one our favorite grocery store finds - pork chops filled with apple and almond stuffing. They had them in the butcher section the first Fall Matt and I lived together. We grabbed some to try and HOLY COW. They were delicious. Savory, sweet, filling - the perfect autumn dinner. What a season it was. Ever since, we’ve looked out for the stuffed pork chop come September. Year after year, none were to be found. After a fourth year of no chops, I’d had enough and realized if the grocery store wasn’t going to do it, I needed to do it myself.
I gathered the supplies - bone-in pork chops, apples, slivered almonds, and began experimenting. Luckily, without many tries I’d nailed it. The famous pork chop.
Recipe Details
This entree requires a few extra steps, but it’s every bit worth it. To start, prepare a simple, stovetop stuffing, softening onions, celery, and apples together with sage. Making this even easier than typical stuffing, I’ve used panko bread crumbs. Not only does that make this gluten-free, but no need to dry out your bread overnight! Finish off the stuffing with parmesan cheese and almond slivers and suddenly you have a very tasty filling.
Once the filling is prepared, stuff it into the center of your pork chops, carefully searing each side on the stove before baking it in the oven. While the pork bakes, prepare butternut squash and green beans (or any other side dish you prefer), and you’ll have a complete meal ready to warm you up in the colder months to come.
Deliciously seared pork chops filled with apple and almond stuffing. This meal is perfectly autumnal and perfect for a date night in or dinner with friends.
- 2 tbsp olive oil
- 1/2 small yellow onion, chopped
- 2 large stocks of celery, chopped
- 1 apple, diced (I used a pink lady apple)
- 1/2 tsp sage
- 1/2 cup panko bread crumbs
- 1/2 cup grated parmesan cheese
- 1/4 cup slivered almonds
- salt and pepper
- 4 bone-in pork chops
- In a medium sized saucepan, warm 1 tablespoon cooking oil over medium high heat until it begins to shimmer. Add the onion and celery to the pan, stirring occasionally until they begin to soften and become translucent, about 3 minutes.
- Add the apple to the pan, stirring occasionally until softened, another 2 to 3 minutes.
- Turn the heat to low and add the panko bread crumbs, parmesan cheese and slivered almonds, mixing until just combined. Turn heat off and set pan aside until ready to use the stuffing.
Preheat the oven to 325°.
Slice the pork chops through the center towards the bone, leaving the end intact.
Season both sides of each pork chop with salt and pepper to taste.
Spoon the stuffing into the opening of each pork chop, being careful to press each side of the chop together to keep the stuffing in place.
Heat the remaining tablespoon of cooking oil in a frying pan. Sear each side of the pork chop, about 2-3 minutes per side, working in batches to not crowd the pan.
Tip: I find it easiest to use a tongs to grip the open side of the pork chop and use my fingers to grab the bone to flip the chop from one side to the other, that way you won’ t lose too much of the stuffing.Move your seared pork chops to a baking sheet and bake for 23-25 minutes until the pork is cooked through.
This is best served with a side of vegetables, I love butternut squash and green beans. Enjoy!
