This apple pecan stuffed pork chops recipe is homey comfort food at its best! The recipe is one of my 30 minute meals (actually 5 minutes over but those 5 minutes are worth it!)
For this autumn recipe, I’ve stuffed boneless pork chops with an apple and pecan stuffing. I know how well these natural flavors will pair together for our dinner tonight.
Keep reading to learn how to make these apple pecan pork chops.
Ingredients for these apple pecan pork chops
You’ll need the ingredients below to make this fall recipe.
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Ingredients for the apple stuffed pork chops
- 1 cup of vegetable broth
- 2 tablespoons of unsalted butter
- 2 cups of cornbread stuffing
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 Granny Smith apple, peeled and finely chopped
- ¾ cup of chopped pecans
- 1 stalk of celery, finely chopped
- 1 package of Smithfield all natural boneless pork chops
- Sea salt and cracked black pepper
Ingredients for the seasoned baked apple slices
- 2 Granny Smith apples, peeled and sliced
- 1 ½ tablespoons of cornstarch mixed with ¼ cup of water
- ¼ cup of brown sugar
- A dash of cinnamon
Look at all those luscious fall ingredients! I can’t wait to combine them all and sample the dish.
How to make the apple pecan stuffed pork chops
Boneless pork chops are naturally tender and juicy. I love to cook with them, because they are full of flavor and go so well with lots of other foods. This autumn recipe is versatile enough for easy weeknight cooking and also perfect for special occasions.
Since my husband particularly loves pork, it’s often on the menu here at home. Richard is such a good friend to me, and helps me in more ways than I can count on an everyday basis.
He may not be a hero in the normal meaning of the word, but he is a big hero to me so I love to prepare his favorite foods.
Right now, my hero is putting together a small movable island for my kitchen so that I have more room to work when I am cooking my blog recipes.
I have a tiny kitchen, and this is going to be such a help in my life. I can’t wait to start using it!
This apple pecan stuffed pork chops recipe is so unbelievably flavorful. I love to serve it with some baked cinnamon seasoned apple slices to really pull the meal together in a comfort foodie fall way.
Fall is a busy time of the year for me. There seems to be so much going on during the week. Having a meal like this that comes together in 30 minutes means that I can enjoy the fun things going on instead of spending a lot of time in the kitchen.
But don’t let the ease of making this dish fool you. It is also perfect for a weekend meal when you have friends over the the evening!
For this recipe, start by preheating the oven to 375°F (190°C).
Then make the stuffing, boil vegetable broth and butter, and add a packaged cornbread stuffing mix.
While the mixture boils, chop the apples, pecans and celery. Once the stuffing is ready to mix up, add the herbs, nuts and chopped pecans and apples.
After the stuffing is ready, pound the pork chops to about ½” thick. Then add the stuffing mix on one half of each pork chop.
Fold the pork chops over to enclose the stuffing and secure them with a toothpick.
Then season the outside with salt and pepper before putting them into a preheated oven for 25 minutes.
NOTE: If you love your pork medium rare, you should cook it to an internal temperature of 145°F (65°C), followed by a three-minute rest. If you like your pork a little more done, you can cook them to an internal temperature of 160°F (70°C).
You can use a meat thermometer to tell when the temperature is just right.
While the pork is baking, make some seasoned baked apple slices to go along with the meal.
To make the apples, place them in a baking dish, and add the water and cornstarch mixture. Stir in the brown sugar and sprinkle with cinnamon.
Cook during the last 14 minutes that the stuffed pork chops are in the oven, and they will be ready at the same time.
The flavor of these apple pecan stuffed pork chops is to die for! The stuffing is crunchy from the celery and pecans and has the sweetness from the apples. The flavors compliment the pork chops beautifully.
One bite of these apple pecan stuffed pork chops and you will know that your family is going to be pleased as punch. I guarantee you that they will be asking you to make it again soon.
My recipe made more stuffing than I needed for my pork, but never fear…It also makes a great side dish for another meal. After all…it’s fall and stuffing is always on the menu!
By the way, here is the finished kitchen island that my hero husband put together for me today. I can’t wait to put it to use!
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Apple Pecan Stuffed Pork - Fall Dinner Recipe
Looking for a tasty and easy weeknight meal? Try making these pecan and apple stuffed pork chops.
They're a perfect fall recipe.
Ingredients
- 1 cup of vegetable broth
- 2 tablespoons of unsalted butter
- 2 cups of cornbread stuffing
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1 Granny Smith apple, peeled and finely chopped
- ¾ cup of chopped pecans
- 1 stalk of celery finely chopped
- 1 package of Smithfield all natural boneless pork chops
- Sea salt and cracked black pepper
For the seasoned baked apple slices
- 2 Granny Smith apples, peeled and sliced
- ¼ cup of water mixed with 1 ½ tablespoons of cornstarch
- ¼ cup of brown sugar
- A dash of cinnamon
Instructions
- Preheat the oven to 375°F (190°C).
- Put the vegetable broth and butter into a saucepan and boil, and then add the cornbread stuffing.
- While the water is boiling, dice the apples, pecans and celery.
- Place the cornbread stuffing mix in a bowl and add the minced fresh herbs and chopped apples, pecans and celery. Stir in the mixture and combine well.
- Place the Smithfield all natural boneless pork chops under a baggie and use a meat tenderizer to pound to ½" thick.
- Add some of the cornbread stuffing mix to one half of the pork chop, fold over and secure with a toothpick.
- Place on a baking sheet lined with parchment paper.
- Season the outside of the pork with sea salt and cracked black pepper and place in the preheated oven for approximately 25 minutes until the pork reaches an internal temperature of 145°F (65°C). Let the meat rest for about 3 minutes.
- Note: If you love your pork medium rare, you should cook it to an internal temperature of 145°F (65°C), followed by a three-minute rest. If you like your pork a little more done, you can cook them to an internal temperature of 160°F (70°C).
- To make the apples, place them in a baking dish, and add the water and cornstarch mixture. Stir in the brown sugar and sprinkle with cinnamon. Cook during the last 14 minutes in the oven with the stuffed pork chops.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 559Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 41mgSodium: 881mgCarbohydrates: 51gFiber: 8gSugar: 20gProtein: 15g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.