Boneless, center cut pork chops stuffed with a mixture of diced apples, fresh sage and cheese; then topped with Dijon mustard and baked until tender and delicious.
We eat a lot of chicken for dinner, but usually add boneless pork chops into the mix at least once a week. They're so versatile and mild in flavor that you can add just about any combination.
I've made several stuffed pork recipes including Apple Cranberry Stuffed Pork Chops, Cream Cheese and Chive Stuffed Pork Chops and Caprese Stuffed Pork Loin.
However, being that it's Fall and apples are in abundance, I decided to make a new gluten free, low carb recipe and these Apple and Sage Stuffed Pork Chops were delicious!
Also, since our girls don't really eat pork any longer, this recipe is for two people, but you can easily increase the serving size using the recipe card below. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make these pork chops you're going to need the following ingredients:
Boneless Center Cut Pork Chops: I'm sure you can use also use bone-in pork chops, but these are a bit leaner.
Apple: Any apple variety you like is fine. You'll just need to core, peel and dice.
Fresh Chopped Sage
Apple Cider: We always have apple cider in the house this time of year, but you can also use apple juice or water. It's used to help steam and soften the apple mixture.
Butter
Cheese: You'll only need 1-ounce so use whatever cheese you have on hand. I had Swiss, but a nice Havarti, White Cheddar or Brie would work as well.
Dijon Mustard
How do you make Apple Stuffed Pork Chops?
Start by preheating the oven to 375 degrees F; then line a baking dish or sheet pan with a wire rack.
In a small nonstick pan, melt the butter; then add the diced apples, sage and apple cider. Cook over medium-high heat for 3-5 minutes until the most of the liquid has evaporated and the apples have softened.
Next, using a sharp knife, cut a pocket into the pork chops by slicing the meat horizontally but not all the way through.
Add half of a slice of cheese into the pocket, divide the apple mixture in half; then stuff each pork chop and place on the wire rack and top with Dijon mustard.
Bake the pork chops for 20-30 minutes or until the internal temperature reaches 145 degrees F when you insert a meat thermometer into the thickest part of the pork chop without the stuffing.
Cooking times may vary slightly depending on the thickness of your pork chops and your preferred internal temperature. After resting, it should get up to 160 degrees F and be medium. Just don't over cook the meat or it will be tough.
Remove the pan from the oven and allow to rest for 5 minutes before serving.
Serving Suggestions
Pork chops and applesauce go hand in hand, but if you're looking for some other ideas these Maple Roasted Baby Carrots and Chive Butter Smashed Potatoes would be perfect.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Pork Chop Recipes
- Cajun Pork Chops with Apple Chutney
- Pork Chops in a Honey Mustard Cream Sauce
- Normandy Pork Chops
- Cream Cheese and Chive Stuffed Pork Chops
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Apple Stuffed Pork Chops
Ingredients
- 2- (6-ounce) boneless, center cut pork chops
- 1 apple (cored, peeled and small dice)
- 1 tablespoon chopped fresh sage
- 3 tablespoons apple cider
- 1 teaspoon butter
- 1 ounce swiss cheese
- 2 teaspoons dijon mustard
Instructions
- Start by preheating the oven to 375 degrees F; then line a baking dish or sheet pan with a wire rack.
- In a small nonstick pan, melt the butter; then add the diced apples, sage and apple cider. Cook over medium-high heat for 3-5 minutes until the most of the liquid has evaporated and the apples have softened.
- Next, using a sharp knife, cut a pocket into the pork chops by slicing the meat horizontally but not all the way through.
- Add half of a slice of cheese into the pocket, divide the apple mixture in half; then stuff each pork chop and place on the wire rack and top with Dijon mustard.
- Bake the pork chops for 20-30 minutes or until the internal temperature reaches a minimum of 145 degrees F when you insert a meat thermometer into the thickest part of the pork chop without the stuffing.
- Remove the pan from the oven and allow to rest for 5 minutes before serving.
Leave a Reply