Harvest Apple Walnut Pork Chops (Print Version)
Pork chops stuffed with apple, walnut, and cranberry make a comforting, savory fall favorite for gatherings.
# Components:
→ Main
01 - 4 thick-cut bone-in or boneless pork chops
→ Stuffing
02 - 1 large apple, cored and finely chopped
03 - 1/2 cup toasted walnuts, chopped
04 - 1/4 cup dried cranberries
05 - 1/4 cup panko breadcrumbs
06 - 1/2 teaspoon dried thyme
07 - Salt, to taste
08 - Freshly ground black pepper, to taste
→ For Cooking
09 - 2 tablespoons olive oil
# Directions:
01 - Preheat oven to 375°F.
02 - Using a sharp knife, carefully cut a pocket into the side of each pork chop, ensuring not to slice all the way through.
03 - In a small mixing bowl, combine chopped apple, toasted walnuts, dried cranberries, panko breadcrumbs, and dried thyme. Season generously with salt and freshly ground black pepper.
04 - Fill each pork chop pocket with the stuffing mixture, pressing gently. If necessary, secure openings with toothpicks.
05 - Heat olive oil in a large oven-safe skillet over medium-high heat. Place stuffed pork chops in skillet and sear on both sides for 2 to 3 minutes, until golden brown.
06 - Transfer skillet to preheated oven. Bake for 15 to 20 minutes, or until internal temperature reaches 145°F.
# Expert Advice:
01 -
- Easy enough for a casual weeknight but elegant for guests
- Celebrates seasonal apples with a deliciously balanced filling
- Gives you succulent pork chops that stay moist every time
- Gets its wow factor from a simple bake—and hardly any cleanup
02 -
- Pork and fruit are a classic savory-sweet pairing with centuries of tradition
- Stuffed pork chops offer a beautiful presentation without any fuss
- This recipe works beautifully for meal prep as leftovers stay juicy and the flavors deepen
03 -
- Always toast your nuts for deeper flavor and keep an eye on them they burn fast
- Use a meat thermometer for perfect doneness to avoid dried out pork
- Do not rush the resting step it is the secret to juicy meat every time