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Savory Honeycrisp Apple & Cheddar Stuffed Pork Chops

Honeycrisp apple cheddar stuffed pork chops - featured image
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Juicy bone-in pork chops stuffed with a savory-sweet mixture of Honeycrisp apples and sharp white cheddar, seared to perfection and finished in the oven. An easy, one-pan dinner that’s perfect for fall entertaining.

Ingredients

Scale
  • 4 bone-in pork chops, about 1.5 inches thick
  • 2 medium Honeycrisp apples, peeled and diced into small cubes
  • 1 cup sharp white cheddar cheese, grated
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup chicken broth
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Prepare the stuffing: In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Add the diced apples and cook for 3-4 minutes until they start to soften but still hold their shape. Remove from heat and let cool slightly.
  3. Combine the stuffing ingredients: In a small bowl, mix the cooked apple mixture with the grated cheddar, panko breadcrumbs, fresh thyme, and Dijon mustard. Season with a pinch of salt and a few cracks of black pepper. Stir until everything is well combined.
  4. Prepare the pork chops: Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper.
  5. Create the pockets: Using a sharp knife, make a horizontal cut into the side of each pork chop, cutting about 3/4 of the way through to create a pocket. Be careful not to cut all the way through. Use your fingers to gently open the pocket.
  6. Stuff the chops: Divide the apple-cheddar mixture evenly among the four chops, gently pressing the stuffing into each pocket. Don’t overstuff.
  7. Secure the openings: Use toothpicks to secure the openings of the pork chops. Insert them at an angle so they hold the stuffing in place.
  8. Sear the chops: Heat the olive oil in your oven-safe skillet over medium-high heat until it shimmers. Carefully place the stuffed pork chops in the hot skillet. Sear for 3-4 minutes on each side until golden brown and crusty.
  9. Deglaze the pan: Remove the chops temporarily and add the chicken broth to the hot skillet. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
  10. Finish in the oven: Return the chops to the skillet, placing them in the pan sauce. Transfer the skillet to the preheated oven. Bake for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) when checked with an instant-read thermometer inserted into the thickest part of the meat (not the stuffing).
  11. Rest before serving: Remove the skillet from the oven and let the pork chops rest for 5-7 minutes. Remove the toothpicks before serving.
  12. Serve: Spoon some of the pan sauce over each chop and garnish with fresh parsley if desired.

Notes

Don’t skip the resting step—it allows juices to redistribute. Use an instant-read thermometer for perfectly cooked pork (145°F). Avoid overstuffing the chops; about 1/4 cup of stuffing per chop is ideal. Let the pan get hot before searing for a good crust. For gluten-free, use gluten-free panko or crushed pork rinds. For dairy-free, omit cheese and add extra Dijon mustard or nutritional yeast.

Nutrition

Keywords: stuffed pork chops, apple cheddar pork chops, fall dinner recipe, one-pan pork chops, easy pork chop recipe, Honeycrisp apple recipe

Find it online: https://twinkletaste.com/savory-honeycrisp-apple-and-cheddar-stuffed-pork-chops-easy-dinner-recipe/