Harvest Apple Walnut Stuffed Pork (Print Version)
Pork chops are stuffed with apples, walnuts, and cranberries for a fall-inspired main dish.
# 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.
# Additional Tips:
01 -
Stuffing pork chops with apples, walnuts, and cranberries adds seasonal flavor and an elegant touch for special occasions.