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Stuffed Pork Chops Recipe

Prep Time20 mins
Cook Time25 mins
Total Time52 mins
Course: Main Course
Cuisine: American
Servings: 4 servings


  • 4 pork loin chops bone in or boneless; 1½ inches thick or more
  • 1 apple diced
  • 2 sausages
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • red or white wine port, chicken stock for deglazing.


  • Preheat your oven to 350º F.


  • Start with the stuffing so it has time to cool down before you get to stuffing the chops. Remove the sausage meat from the casing and quickly brown in a small skillet.
  • While the sausage is browning, finely chop the apple into a small dice.
  • When the sausage is done browning, add the toasted pine nuts and apple and cook for a minute or two. Let this cool down while you prep the pork chops.

Prepping the Pork Chops

  • Using a boning knife or utility knife, cut a pocket into each pork chop.
    Basically you are butterflying them or splitting them down the middle being sure to leave a thin connection on the sides to create a pocket.
  • When the stuffing is cool enough to handle, spoon some in to each chop and use tooth picks to hold them closed.
    I get my toothpicks ready before I start because you are handling raw pork.
  • Also, I like to break the toothpicks in half so I don't have them sticking so far out on the ends. Some people use kitchen string to make a neat little pork package, but I don't find it necessary. If some spills out, so be it.
  • Season both sides with salt and pepper.

Cooking the Chops

  • Heat a pan that is big enough to hold all four pork chops over medium high heat. If your pan is going to be crowded with the four chops, only brown two at a time.
    Then when all four chops are browned, you can cram them all into the pan. But they must sit flat; they can't be on top of each other.
  • When the pan is hot, add a tablespoon of butter and a tablespoon of oil. Once the butter and oil are hot, add two of the chops and brown. Takes about 1 - 2 minutes per side.
  • Remove and reserve on a plate and then brown the other two chops. When done, remove and reserve and deglaze the pan with some wine, port, or a little chicken stock.
  • If using anything with alcohol, be careful. I like to remove the pan from the heat to prevent the alcohol from igniting. Not a problem if you are using chicken stock or a fruit juice.
  • After deglazing the pan, return the chops to the pan and place in the oven until the pork chops reach your desired internal temperature. If you cook it medium-well, pork's ideal temperature, you are looking for a temperature of about 155º F to 165º F which means you should remove it from the oven at 150º F to 155ºF since the meat will continue to cook as it rests.
  • How long this takes really depends on your oven but I think I cooked them for about 10 to 15 minutes.
  • Remove the chops from the oven and while they are resting you can start plating your side dishes.


We served these chops with homemade sauerkraut from the White Oak Nursery in Strasburg, PA that was giving to me by my friend Bruce Gill. He said it is the best sauerkraut made and after tasting it, I have to agree.
We served it with a 2003 Luna Vineyard Canto Red Table Wine, a Napa Valley Appellation blend of Sangiovese, Merlot, Cabernet Franc, Cabernet Sauvignon and Petite Sirah. The wine is aged in oak barrels for 20 months and has great nose (smell) of cranberry and cassis.
It was quite good when first opened, but even better as it had time to breath. The list price is about $50 a bottle, but we can pick it up at our Pennsylvania state store at $23 per bottle as part of their Chairman Select program.