Ingredients Jump to Instructions ↓

  1. 2 pork chops, 1-inch thick or more

  2. 1/4 cup fresh bread crumbs

  3. 1/4 cup finely chopped onion

  4. 1/4 cup minced apple

  5. 1/4 cup chopped pecans

  6. 1 small garlic clove, minced

  7. 2 tablespoons minced fresh parsley

  8. dash black pepper

  9. dash cayenne

  10. 1/4 teaspoon ground mustard

  11. dash ground cumin

  12. 1 tablespoon vegetable oil

  13. 1/4 cup chicken broth

  14. 1/4 cup dry white wine

  15. 1 small bay leaf

Instructions Jump to Ingredients ↑

  1. Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone.

  2. Combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix well. Divide the mixture and fill each pocket with as much stuffing as possible.

  3. Place chops in a greased baking dish. Pour the broth and wine over them and add the bay leaf. Add leftover stuffing if there is any. Cover and bake at 350 for about 1 hour or until tender, basting occasionally with pan juices. Serve with juices, over rice or with potatoes.

  4. Serves 2.

  5. More Pork Chops Tangy Baked Pork Chops Recipe Sour Cream Pork Chops Paige's Perfect Pork Chops, Slow Cooker Saucy Baked Pork Chops Crockpot Seasoned Pork Chops Joan's Slow Cooker Pork Chops Simple Pork Chops With Apples Pork Chops With Boursin Sauce Stuffed Pork Chops Pork Chop and Stuffing Casserole Pork Chop Index Crockpot Pork Chops Pork Recipes Pork Tenderloin Country Style Ribs Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter [blockquote shade=grur] Guide's Response to User Reviews "Thanks for the helpful comment about the oven temperature ommission. I've updated the recipe." - Diana Rattray, Your Guide to Southern Food


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