Apple and Bacon Stuffed Pork Chops

Stuffed Pork Chops
Diana Rattray
  • Total: 85 mins
  • Prep: 20 mins
  • Cook: 65 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
552 Calories
29g Fat
27g Carbs
45g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 552
% Daily Value*
Total Fat 29g 37%
Saturated Fat 9g 44%
Cholesterol 136mg 45%
Sodium 223mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 3g 11%
Protein 45g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These tasty skillet pork chops are stuffed with a combination of bacon, apples, and breadcrumbs.

Use thick pork chops to make this dish, and serve with hot cooked rice and a salad. I used bone-in pork chops to make these stuffed chops.


  • 6 pork chops, at least 1-inch thick
  • 3 strips bacon, diced
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 2 tablespoons shredded carrots, optional
  • 3 apples, peeled, cored, and diced
  • 1/4 cup brown sugar
  • 1/2 cup breadcrumbs or cracker crumbs
  • 2 teaspoons chopped fresh parsley
  • Salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil

Steps to Make It

  1. Cut a pocket into the side of each of the chops for stuffing.

  2. In a large skillet or sauté pan over medium heat, fry the diced bacon until crisp. Add the chopped celery, onion, and shredded carrot, if using; cook until tender. Add diced apples, sprinkle with brown sugar, then cover and cook slowly until tender and glazed.

  3. Add breadcrumbs to the apple mixture; stir in the parsley and season with salt and pepper, to taste. Stuff mixture into the pockets in chops.

  4. Wipe out the pan and place over medium-high heat with 2 tablespoons of olive oil.

  5. Season the chops with salt and pepper and sear on both sides in the hot oil. Reduce heat to low and add a few tablespoons of water.

  6. Cover and let cook slowly until the pork chops are tender, about 45 to 60 minutes.