Tender and Juicy Apple Stuffed Baked Boneless Pork Chops

Cooked in an iron skillet, this gourmet pork chop with apples recipe is surprisingly approachable, and one that any home chef can master. You’ll want thick boneless pork chops to hold the savory apple filling for the most tender and juicy pork chops that start on the stove and finish in the oven. Plus they’re a one-pan dinner; less mess in the kitchen is always a win!

The secret for these tender and juicy apple pork chops is in the cooking process. Sear the pork chops to crispy perfection, creating a golden crust that locks in the tenderness of the meat. Incorporate sauteed apples and shallots to add a lovely sweetness; not too much or too little. Then finish them in the oven so they don’t overcook just like I do with pork chops with stuffing.

This baked pork chops with apples and onions recipe looks as beautiful as it tastes! A scrumptious dinner recipe that’s fast, fabulous, and just a little bit fancy! One you might find at a restaurant, but that doesn’t mean it’s difficult.

Boneless pork chops, while nice because they’re easier to eat without the bone getting in the way, don’t have as much flavor and can easily be tough. But adding a savory filling of slightly sweetened apples cooked with shallots, makes up for the missing bone, and cooking them just right will make sure they are so tender and juicy.

How to make the most tender pork in the oven

I always thought that it would be difficult to make stuffed pork chops that were actually tender and juicy. Trust me, I’ve had several failed attempts trying to figure out how to keep them from being tough. It’s actually much easier than you would think.

The trick, as with all pork chop recipes, is don’t overcook them. Easier said than done sometimes.

That’s why it’s best to use a thick pork chop for this recipe. Not only does it give you more space for stuffing (the more stuffing the better), but you can sear in the flavor and then cook them slowly in the oven without them being overcooked. You will need a meat thermometer.

My second secret weapon for pork chops in general is to marinate them in buttermilk overnight or for at least two hours. You’ll be amazed at the difference this makes. Don’t worry if you don’t have buttermilk in your fridge, you can make your own buttermilk with items in your pantry.

How long do you cook a pork chop?

Pork chops get a bad reputation for being dry and boring, but once you know how to cook them properly, pork chops will be one of your favorite meats to cook. It’s so economical, and when cooked right they taste amazing.

Pork chops are a bit delicate. They need to be cooked to an internal temperature of 145°F to be safe for consumption, but if they’re cooked above 145º, they can end up tough and difficult to chew. How can you ensure such perfection? 

There’s a trick: Remember that pork continues to cook after you remove it from the pan. So remove it a bit early. 

As the pork nears the end of the cooking time, use a meat thermometer to test the thickest part of the pork without going through the stuffing. When it reads 135°, remove the pork from the pan and set it on a clean plate. Tent foil loosely over the pork and let it rest for 3-5 minutes. The pork will continue to rise in temperature and naturally reach 145°F. Perfectly cooked pork, every time!

These cooking tips apply whether you are making grilled pork chops, cooking pork chops in a skillet or making a maple glazed pork loin.

With this dish, I tend to serve it with something something creamy as a side like creamy mashed potatoes, or Southern mac & cheese. With a meal this fancy, you’ll want to add some homemade dinner rolls!

What kind of apple is best with pork?

You’ll want to choose an apple that can keep its form when cooked and not become mushy. Granny Smith’s are the most common but I prefer Honeycrisps. They have a moderate sweetness and a crisp texture, so they’re easy to use in recipes. They have enough tartness to cut through the pork’s richness and add just enough sweetness to the dish.

But at the end of the day, any apples you have on hand can be used, and will yield tasty results.

When peaches are in season, try making bbq pork chops with a peach sauce.

Ingredients for Baked Apple Pork Chops

• Buttermilk – You can buy fresh or make some from milk and vinegar (5-minute homemade buttermilk recipe here!).

• Pork chops – Choose boneless, at least 1-inch thick pork chops for the best results.

• Apple – Honeycrisp or any apple that will maintain its shape when cooked.
  
• Shallot – Shallots add a nice flavor to the apple mixture. You can also use a sweeter Vidalia onion.
  
• Brown sugar – Just a touch of sugar adds an extra sweetness and caramelization to the apples and onion.
  

Simple Steps for Apple Pork Chops

Step 1: Marinate.

Set the pork chops in a Ziploc bag or mixing bowl and pour the buttermilk overtop. Refrigerate overnight. This tenderizes the pork. About 20 minutes before you begin cooking, remove the pork chops from the fridge to bring them to room temperature. Rinse off the buttermilk under cold water and pat the pork dry with a paper towel.

Step 2: Make a pocket.

Use a sharp paring knife to cut a slit into each of the pork chops. Start at the fat side and cut as deep as you can without cutting all the way through. 

Step 3: Sear.

Set a cast iron skillet on the stovetop over medium-high heat and add the oil, I prefer olive oil but vegetable oil will work. While it heats, season both sides of the pork chops with salt and pepper. Once the pan is nice and hot, set the chops in the skillet, allowing them to brown for about 2 minutes. Flip and sear for another two minutes, then remove them from the skillet and set them on a clean plate.

Step 4: Cook the apples and shallot.

In the same hot skillet, add chopped apples and shallots. Cook for about 3-4 minutes until they’re slightly softened. Add the brown sugar and cook for another minute until the sugar dissolves. You can add more apples and shallots if you want, they will just cook in the skillet while the pork chops bake.

Step 5: Stuff

Scoop the apple filling into the slits you cut in the pork chops. You’ll probably have some extra filling, which can stay in the skillet. Place the filled pork chops on top of the extra filling and set the skillet in the oven. 

Step 6: Bake and serve.

Bake the pork chops for about 15 minutes, or until they reach 135°F. Remove the skillet from the oven and set the pork chops and filling on a serving plate. Cover the pork with foil and allow it to rest for 3-5 minutes until the temperature reaches 145°. Spoon the filling over the top and serve.

A Few Recipe Notes for Baked Pork Chops with Apples

• Chop the apples into evenly sized pieces. This will help them cook more consistently. It will also add to the lovely presentation. You can add more then the recipe calls for and have extra to spoon over the pork chops.
• Don’t allow the pork chops to sit in the skillet after you remove them from the oven. They’ll quickly overcook.
• If you don’t have an iron skillet or an oven-proof skillet, place the pork chops on a sheet pan instead. You can line it with foil or parchment to avoid sticking and make clean-up easier. The pork will take a little longer to cook, so temperature check it after 20 minutes.

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Tender and Juicy Apple Stuffed Baked Boneless Pork Chops

Author: Barbara Curry

Cooked in an iron skillet, this gourmet pork chop with apples recipe is surprisingly approachable, and one that any home chef can master. You'll want thick boneless pork chops to hold the savory apple filling for the most tender and juicy pork chops that start on the stove and finish in the oven. Plus they're a one-pan dinner; less mess in the kitchen is always a win!

5 from 1 vote

Print Pin

PREP: 5 minutes minutes

COOK: 30 minutes minutes

Servings: 2

Ingredients

 

1x2x3x

• ▢ 1 cup buttermilk
• ▢ 2 boneless pork chops at least 1 inch thick
• ▢ 1 tablespoon olive oil
• ▢ 1 medium apple chopped
• ▢ 1 shallot diced
• ▢ 1 tablespoon brown sugar

Instructions

 

• Preheat the oven to 375º.
• Add pork chops to a ziplock bag and pour buttermilk over the top. Refrigerate overnight. Remove 20 minutes before cooking and rinse off the buttermilk and pat dry with a paper towel.
• With a sharp knife, cut a slit into the pork chops at the fat side.Cut as deep as you can without cutting all the way through.
• Add oil to an iron skillet and heat over medium-high heat. Salt and pepper both sides of the pork chops and add to the skillet browning the pork chops about 2 minutes each side, remove to a plate.
• In the same skillet, add apples and shallots and cook until softened, about 3-4 minutes. Add brown sugar and cook for an additional minute until it dissolves.
• Add the apple filling to the slit cut into the pork chops. Leave any extra apple mixture in the skillet and place the filled pork chops on top of the extra filling. Bake ata 375 until the internal temperature reaches 135º, about 15 minutes. Remove and place on a plate and cover with foil until for about 3-5 minutes until the temperature increases to 145º. Do not leave in the skillet as they will continue to cook.
• If you don’t have an iron skillet or an oven proof skillet, place the pork chops on a sheet pan instead. It will take a little longer to cook if not using an iron skillet.
• Spoon any extra apple mixture over the top and serve.

Barbara’s Tips + Notes

• Chop the apples into evenly sized pieces. This will help them cook more consistently. It will also add to the lovely presentation. You can add more then the recipe calls for and have extra to spoon over the pork chops.
• Don’t allow the pork chops to sit in the skillet after you remove them from the oven. They’ll quickly overcook.
• If you don’t have an iron skillet or an oven-proof skillet, place the pork chops on a sheet pan instead. You can line it with foil or parchment to avoid sticking and make clean-up easier. The pork will take a little longer to cook, so temperature check it after 20 minutes.

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