Stuffed Pork Chops

Vintage stuffed pork chops filled with a sweet-savory apple, raisin, and breadcrumb stuffing, then baked until tender. This comforting oven dinner is easy to make and perfect for family meals.

Stuffed Pork Chops

Ingredients

• 4 pork loin chops (about 1¼ inches thick)
• 1 cup finely chopped apple
• 1 cup bread crumbs
• ½ cup chicken broth
• ¼ cup chopped onion
• ¼ cup raisins
• 2 tablespoons chopped parsley
• ½ teaspoon salt

Instructions

1. Preheat oven to 350°F.
2. Make the stuffing: combine chopped apple, bread crumbs, chicken broth, onion, raisins, parsley, and salt.
3. Cut a pocket in each pork chop by slicing horizontally between the rib bones, being careful not to cut all the way through.
4. Stuff each chop with about ½ cup of the stuffing mixture.
5. Place stuffed chops in an 11¾ x 7½-inch baking dish.
6. Bake for 1 hour 15 minutes, turning once during baking.

Serves: 4

FAQ

What kind of pork chops work best for stuffing?

Thick pork loin chops (about 1¼ inches) work best because they hold the pocket well and stay juicy.

Do I have to use raisins?

No. Raisins add sweetness, but you can omit them or substitute dried cranberries if preferred.

Can I prepare the stuffing ahead of time?

Yes. Mix the stuffing and refrigerate it. Stuff the chops right before baking.

How do I know when the pork chops are done?

The chops are done when a meat thermometer reads 145°F in the thickest part (avoiding the stuffing). Let them rest a few minutes before serving.

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