Name: Apple Almond and Sage Stuffed Pork Chops
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: North American
Ingredients: 4 large butterfly cut pork loin chops; 2 cups crusty bread cubes; 1/2 cup chicken or vegetable stock; 1 egg; 2 small diced apples; 3 tbsp melted butter; 2 tbsp chopped fresh sage; 2 tbsp olive oil; 1 small onion, diced small; 2 cloves minced garlic; 1 stalk celery, optional, diced small; 1/3 cup chopped toasted almonds; 1/2 tsp freshly ground black pepper; pinch salt

Jump to recipe if you like, but be sure to read the whole post for instructional photos & other tips.

Apple Almond Sage Stuffed Pork Chops. Delicious succulent stuffed pork chops with an old fashioned baked crusty bread stuffing. Not to mention the added deliciousness of fresh thyme, almonds and apples.

Apple Almond Sage Stuffed Pork Chops

Spring has been a reluctant visitor here in Newfoundland this year. Even here in the far North East it has been colder than usual and now the seasonal rain, drizzle and fog seems to have settled in to keep company with the frigid temperatures…sigh.

These butterflied pork chops were originally destined for the back yard grill. However, the cold and rain forced me to make other plans.

Embracing the make lemonade from lemons philosophy, I set out to make a comfort food meal. Perhaps to make myself feel a bit better about our hesitant spring which I hope we now bypass in favour of a straight jump into summer.

Apple Almond Sage Stuffed Pork Chops

Using what’s at hand for stuffed pork chops.

Unwilling to set out for a supermarket run in the rain, I took stock of what was on hand to work with. Some leftover toasted almonds that were sprinkled on a recent salad and some leftover fresh sage that I’d used in a recent roast chicken.

Finally, a big bag of apples provided the extra inspiration for the stuffing in these chops. The combination of sweet apples, crunchy nuts and fragrant, earthy sage was fantastic and all complimented the pork beautifully.

To keep the pork from drying out, I used the pan rushing method. That’s where the chops are seared in a hot pan and then roasted in a hot oven to finish off the cooking.

It’s the way many good restaurants cook steaks & chops to order.

It worked perfectly and to complete the meal, we served the chops with some steamed, buttered asparagus. Plus, just to remind me that there was still still hope for a BBQ season, these Barbecue Spiced Roasted Potato Nuggets rounded out a perfect family dinner.

Like this stuffed pork chops recipe?

You’ll find lots of other ideas in our Pork Recipes Category and in our BBQ & Grilling Category.

If you enjoyed this recipe, you may also want to try our very popular recipe for Baked Parmesan Panko Pork Chops.

Baked Parmesan Panko Pork Chops

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Apple Almond and Sage Stuffed Pork Chops

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Delicious succulent stuffed pork chops with an old fashioned baked cornbread stuffing that has the added deliciousness of fresh thyme, pecans and apples.

Ingredients

4 large butterfly cut pork loin chops
2 cups crusty bread cubes
1/2 cup chicken or vegetable stock
1 egg
2 small diced apples
3 tbsp melted butter
2 tbsp chopped fresh sage
2 tbsp olive oil
1 small onion, diced small
2 cloves minced garlic
1 stalk celery, optional, diced small
1/3 cup chopped toasted almonds
1/2 tsp freshly ground black pepper
pinch salt

Instructions

Preheat oven to 375 degrees F.
Heat the olive oil in a saute pan and add the garlic, onions and celery. Cook just until the onions have softened but not browned.
Toss the cooked onion mixture with the bread cubes, apples, sage, salt, pepper and melted butter.
Whisk together the eggs and chicken or vegetable stock well and pour evenly over the stuffing mixture.
Add the toasted almonds and toss well to combine.
Season the inside and outside of the butterflied chops with salt and pepper. Divide the stuffing between the 4 chops and press tightly into the butterfly cut.
Add a little oil to a large, oven safe cast iron or heavy bottom frying pan and heat over medium high heat. When the pan is hot, sear the chops for a couple of minutes on each side to brown them.
Place the frying pan directly into the hot oven for about 20 minutes or until a meat thermometer registers 160 degrees at the center of the meat and stuffing.
Let the chops rest for 5 minutes before serving.

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Nutrition Information

Yield

Serving Size

4 servings
Amount Per Serving Calories 448Total Fat 30gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 18gCholesterol 118mgSodium 484mgCarbohydrates 26gFiber 4gSugar 11gProtein 21g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.