# What You’ll Need:
→ Pork Chops
01 - 4 thick-cut pork chops, bone-in or boneless
→ Stuffing
02 - 1 large apple (such as Honeycrisp or Granny Smith), cored and finely chopped
03 - 60 grams walnuts, toasted and coarsely chopped
04 - 30 grams dried cranberries
05 - 15 grams panko breadcrumbs
06 - 0.5 teaspoon dried thyme
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ For Cooking
09 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat the oven to 190°C. With a sharp knife, cut a pocket into the side of each pork chop, taking care not to cut through.
02 - In a bowl, combine chopped apple, toasted walnuts, dried cranberries, panko breadcrumbs, and dried thyme. Season with salt and black pepper.
03 - Stuff each pork chop pocket generously with the mixture. Use a toothpick to secure the opening if necessary.
04 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear stuffed pork chops for 2–3 minutes on each side, until golden brown.
05 - Transfer the skillet to the oven and bake for 15–20 minutes, until the pork reaches an internal temperature of 63°C.
06 - Remove from the oven and let the pork chops rest for 5 minutes before serving.
