Apple Pecan Stuffed Pork Chops

Stuffed Pork Chops
Stuffed Pork Chops. Rusty Hill/Photodisc/Getty Images
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: Serves 2
Nutritional Guidelines (per serving)
587 Calories
28g Fat
40g Carbs
41g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 2
Amount per serving
Calories 587
% Daily Value*
Total Fat 28g 36%
Saturated Fat 5g 26%
Cholesterol 85mg 28%
Sodium 278mg 12%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 17%
Protein 41g
Calcium 202mg 16%
*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 stuffed pork chops are an excellent choice for a special occasion. The pork chops are stuffed with a mixture of bread crumbs, apples, and pecans, making them fancy enough for a special meal. And the pork chops are easy enough to scale up and prepare for an everyday family dinner.

This recipe is for a dinner for two, but please feel free to double this recipe for a family meal.


  • 2 pork chops, 1-inch thick or more
  • 1/4 cup fresh bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup minced apple
  • 1/4 cup chopped pecans
  • 1 small garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • dash black pepper
  • dash cayenne
  • 1/4 teaspoon ground mustard
  • dash ground cumin
  • 1 tablespoon vegetable oil
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1 small bay leaf

Steps to Make It

  1. Gather the ingredients.
  2. Trim the pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone.
  3. In a bowl, combine the bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin, and vegetable oil; mix well. Divide the mixture and fill each pocket with as much stuffing as possible.
  4. Place chops in a greased baking dish. Pour the broth and wine over them and add the bay leaf. Add leftover stuffing if there is any. Cover and bake at 350 F for about 1 hour, or until tender, basting occasionally with the pan juices.
  5. Spoon the cooking juices over the pork chops and serve them with potatoes or rice. Add a simple side salad or steamed vegetables for a memorable meal.

Reader Comments

"I had never made a stuffed pork chop before trying this recipe and I must say I'm sold! Juices from the stuffing seep into the pork and vice versa in the most delicious way." — B.R.

"I really enjoyed this recipe. The sweetness of the apple goes nicely with the pork and I love the crunchiness from the pecans. Will definitely make again!" — A.C.

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