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Juicy pork chops with a sweet and savory stuffing make a special dinner that is easier to prepare than it looks. The combination of apples, walnuts, and cranberries transforms a simple chop into an elegant main dish that always impresses at my family gatherings.
I first made these pork chops one autumn when apples were overflowing at the farmers market and now my family craves them every October.
Ingredients
- Pork chops: thick cut bone in or boneless for juiciness and perfect for holding the stuffing ask your butcher for cuts that are about an inch and a half thick
- Apple: Honeycrisp or Granny Smith brings tartness and moisture to the filling choose one that feels heavy and firm
- Walnuts: toasted and chopped for crunch and a nutty depth always buy fresh whole walnuts for best flavor and toast them in a dry pan
- Dried cranberries: provide a sweet tang and a pop of color look for plump and soft berries without added sugar if possible
- Panko breadcrumbs: help bind the stuffing and lend a crisp texture they are lighter and crunchier than classic breadcrumbs
- Olive oil: adds flavor and richness use extra virgin for searing and a fruity note
- Dried thyme: brings earthiness and a woodsy aroma buy in small amounts for maximum freshness
- Salt and black pepper: round out the flavors use kosher salt and freshly ground pepper for seasoning
Step-by-Step Instructions
- Prep the Pork Chops:
- Make a deep pocket in the side of each pork chop using a sharp knife. Take care not to slice all the way through so the filling stays inside.
- Mix the Stuffing:
- Combine finely chopped apple, toasted walnuts, dried cranberries, panko breadcrumbs, dried thyme, salt, and pepper in a bowl. Toss everything together so the mixture is evenly distributed and well seasoned.
- Fill and Secure the Chops:
- Carefully spoon stuffing into each pork chop pocket. Press the mixture in firmly without overfilling to avoid it spilling out during cooking. Secure the opening with a toothpick if your chops are thick.
- Sear the Pork Chops:
- Heat olive oil in a large skillet over medium high heat until shimmering. Place the stuffed pork chops in the skillet and cook for two to three minutes per side. Let a golden crust develop to lock in juices.
- Bake to Finish:
- Transfer the skillet to a preheated oven at three hundred seventy five degrees Fahrenheit. Bake for fifteen to twenty minutes until the pork registers one hundred forty five degrees Fahrenheit in the thickest part and the stuffing is hot.
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The sweet crisp apple is always the star of this recipe for me. The contrast with savory pork and the pop of tart cranberries reminds me of childhood autumn feasts at my grandmother’s house when we picked apples together.
Storage Tips
Store leftover stuffed pork chops in an airtight container in the fridge for up to three days. To reheat sprinkle a little water over the chops and warm them in a covered dish in the oven at three hundred degrees until heated through. Avoid microwaving for best texture.
Ingredient Substitutions
No walnuts Try pecans or hazelnuts for a similar crunch. If you are out of cranberries dried cherries or apricots work. You can also use regular breadcrumbs if panko is not available but they will be a bit less crunchy.
Serving Suggestions
These stuffed chops pair perfectly with roasted root vegetables or creamy mashed potatoes. A crisp green salad with a cider vinaigrette brings a fresh contrast. They also shine alongside sautéed Brussels sprouts or green beans.
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A Touch of History
Pork with fruit has a long tradition in many cultures from French apple pork roasts to classic holiday stuffings. The use of apples and walnuts together creates a taste of harvest season that always feels festive and comforting in my kitchen.
Recipe FAQs
- → What type of apples work best for the stuffing?
Use firm, slightly tart apples like Honeycrisp or Granny Smith to provide structure and balanced flavor.
- → Can I use boneless pork chops?
Yes, both bone-in and boneless thick-cut pork chops hold the stuffing well and cook evenly in the skillet and oven.
- → How do I prevent the stuffing from falling out?
Secure the opening with toothpicks after filling each pork chop to keep the stuffing in place during cooking.
- → Is it necessary to toast the walnuts?
Toasting the walnuts before adding them enhances their flavor and adds a pleasant crunch to the filling.
- → How do I know when the pork is cooked through?
The pork should reach an internal temperature of 145°F (63°C) for safety and juicy results.
- → Can I substitute the cranberries?
Try golden raisins or chopped dried apricots if you’d like to use a different dried fruit component.