Pork Chops With Apple-Bacon Stuffing

Pork Chops With Apple-Bacon Stuffing

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These pork chops with apple-bacon stuffing are bursting with fall flavor!

The thick and juicy pan-seared pork chops are stuffed with a delicious combination of sweet, and savory stuffing made of seasoned breadcrumbs, with fresh thyme and parsley, celery, onion, apples, and bacon baked in the oven to perfection.

pork chops with apple-bacon stuffing on plate

If the combination of pork chops and apples isn’t enough to convince you to make these pork chops, then let me tell you about the best part of the apple-bacon stuffing.

The pork chops are over-stuffed so all of those bits of apple, bacon, onion, celery, and breadcrumbs that may fall out and any extra stuffing you put in the pan becomes brown and crispy on the bottom of the pan. The bacon gives all those bits a light kiss of smokiness while the slight rendering of pork chop and bacon fat keeps everything moist.

Oh my gosh! It’s so good!

I came up with this recipe a few years back, based on some leftover ingredients I had on hand and needed to use up. Little did I know how good they would turn out.

I haven’t made these pork chops in quite some time, so I decided to update this post and reshare it with you. Here, let me show you how I made them…

pork chops with ingredients on board

How To Make Pork Chops With Apple-Bacon Stuffing

The Breadcrumbs:

Either you can make your own breadcrumbs or use store-bought. For this recipe, I made my own using the following method.

Use a loaf of day-old bread. Tear or cut the bread into the ½-inch pieces until you have about 2 cups.

If working a day ahead, lay the pieces of bread out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the pieces of bread out on a rimmed baking sheet. Bake in a 275 degrees F oven, stirring every 10 minutes until the bread is crisp and mostly dry.

Depending on how moist the bread is, to begin with, oven-drying takes 15 to 45 minutes. Keep in mind the bread will continue to dry a bit after you take it out of the oven and it begins to cool.

After the breadcrumbs have been removed from the oven. Increase the oven temperature to 400 degrees F.

bacon bits cooking in pan

The Bacon Bits:

Meanwhile, dice up the bacon and transfer it into a large oven-proof skillet, over medium heat. Cook the bacon stirring occasionally, until browned and fully cooked through; about 5 to 6 minutes.

Remove the bacon bits from the pan and drain them on some paper towels, reserving the fat in the pan.

apples, bacon, onion and celery in oven-safe skillet

The Stuffing:

Add the apple, celery, onions, and thyme to the pan. Cook, stirring occasionally until the apples, celery and onions have softened slightly but still have some crunch; about 5 to 7 minutes.

Stir the bacon back into the skillet, before transferring the mixture to a large mixing bowl.

Add the bread to the large mixing bowl, along with the fresh flat-leaf parsley. Season with salt and pepper, to taste and toss the stuffing mixture well. 

Pour ¼ cup of broth over the apple-bacon stuffing at a time. Add until the liquid isn’t being absorbed and it starts to pool at the bottom of the bowl.

Toss the mixture occasionally for a few minutes until the liquid is absorbed. The bread should be moist but not soggy. Add up to another ¾ cup of broth if necessary, but do not saturate the bread.

butterflying the pork chops

Butterfly the pork chops and stuff: 

Using a sharp knife, remove the bone (if the pork chop has one). Carefully slice down the length of the chop without cutting all the way through. Spread and flatten out to form a butterfly shape. Repeat for each pork chop.

Next, add a couple of spoonfuls of the apple-bacon stuffing mixture into the middle of the butterflied pork chop, but make sure it will somewhat close up.

You can use toothpicks to help keep the pork chop closed up around the stuffing mixture, but it isn’t necessary. You will have a little stuffing leftover. Just add it to the pan with the pork chops before placing the pan into the oven.

stuffed pork chops in the pan

Cook the Stuffed Pork Chops:

Melt the butter using the same oven-safe pan, over medium-high heat. Carefully add the stuffed pork chops to the pan, being careful not to overcrowd them. Sear the pork chops on one side, until browned; about 3 to 5 minutes.

Then carefully flip the pork chops over to the other side. Add any leftover stuffing mixture to the pan with the pork chops.

Place the pan directly into the preheated oven to finish the pork chops. Bake until the pork is cooked through (145 degrees F when probed in the center with an instant-read thermometer); about 30 to 45 minutes. 

Remove from the oven and serve warm.

Recipe Notes:
If you used toothpicks to hold the pork chops together, remember to remove them before serving!

Using store-bought stuffing mix saves time. I recommend using Pepperidge Farm like this.

Leave out fresh thyme and parsley if using seasoned breadcrumbs.

pork chops with apple-bacon stuffing on plate with an apple and mountain view

Serve the pork chops with creamy mashed potatoes or green beans. A delicious fall supper on your table with just a little effort.

This is an updated blog post from May 7, 2015.

Pork Chops With Apple-Bacon Stuffing

These pork chops with apple-bacon stuffing are bursting with fall flavor! A delicious combination of sweet, and savory, pork chops cooked to perfection.
Course Main Course
Cuisine American
Keyword apple, bacon, pork chops, Stuffing
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 658kcal

Ingredients

  • ½ pound applewood smoked bacon diced
  • 1 large Granny Smith apple cored, peeled and chopped
  • 1 ½ cups celery chopped (3 large ribs)
  • 2 cups onion chopped (2 medium)
  • 2 cups crusty day-old artisan-style bread, cubed (see notes)
  • 1 tablespoon fresh thyme chopped
  • ½ cup fresh flat-leaf parsley chopped
  • 1 cup chicken broth (divided)
  • kosher salt and fresh cracked black pepper to taste
  • 2 tablespoons butter
  • 4 1-inch thick center cut pork chops butterflied

Instructions

  • Tear or cut the bread into the ½-inch pieces until you have about 2 cups.
    If working a day ahead, lay the pieces of bread out on a rack and leave them uncovered on the counter to dry overnight. Otherwise, spread the pieces of bread out on a rimmed baking sheet. Bake in a 275 degrees F oven, stirring every 10 minutes until the bread is crisp and mostly dry.
    Depending on how moist the bread is, to begin with, oven-drying takes 15 to 45 minutes. Keep in mind the bread will continue to dry a bit after you take it out of the oven and it begins to cool.
    After the breadcrumbs have been removed from the oven. Increase the oven temperature to 400 degrees F.

The Bacon Bits:

  • Meanwhile, dice up the bacon and transfer it into a large oven-proof skillet, over medium heat. Cook the bacon stirring occasionally, until browned and fully cooked through; about 5 to 6 minutes.
    Remove the bacon bits from the pan and drain them on some paper towels, reserving the fat in the pan.

The Stuffing:

  • Add the apple, celery, onions, and thyme to the pan. Cook, stirring occasionally until the apples, celery and onions have softened slightly but still have some crunch; about 5 to 7 minutes.
    Stir the bacon back into the skillet, before transferring the mixture to a large mixing bowl.
    Add the bread to the large mixing bowl, along with the fresh flat-leaf parsley. Season with salt and pepper, to taste and toss the stuffing mixture well. 
    Pour ¼ cup of broth over the apple-bacon stuffing at a time. Add until the liquid isn’t being absorbed and it starts to pool at the bottom of the bowl.
    Toss the mixture occasionally for a few minutes until the liquid is absorbed. The bread should be moist but not soggy. Add up to another ¾ cup of broth if necessary, but do not saturate the bread.

Butterfly the pork chops and stuff: 

  • Using a sharp knife, remove the bone (if the pork chop has one). Carefully slice down the length of the chop without cutting all the way through. Spread and flatten out to form a butterfly shape. Repeat for each pork chop.

    Next, add a couple of spoonfuls of the apple-bacon stuffing mixture into the middle of the butterflied pork chop, but make sure it will somewhat close up.
    You can use toothpicks to help keep the pork chop closed up around the stuffing mixture, but it isn’t necessary. You will have a little stuffing leftover. Just add it to the pan with the pork chops before placing the pan into the oven.

Cook the Stuffed Pork Chops:

  • Melt the butter using the same oven-safe pan, over medium-high heat. Carefully add the stuffed pork chops to the pan, being careful not to overcrowd them. Sear the pork chops on one side, until browned; about 3 to 5 minutes.
    Then carefully flip the pork chops over to the other side. Add any leftover stuffing mixture to the pan with the pork chops.
    Place the pan directly into the preheated oven to finish the pork chops. Bake until the pork is cooked through (145 degrees F when probed in the center with an instant-read thermometer); about 30 to 45 minutes. 
    Remove from the oven and serve warm.

Notes

If you used toothpicks to hold the pork chops together, remember to remove them before serving!
Using store-bought stuffing mix saves time. I recommend using Pepperidge Farm like this.
Leave out fresh thyme and parsley if using seasoned breadcrumbs.

Nutrition

Calories: 658kcal | Carbohydrates: 35g | Protein: 41g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 142mg | Sodium: 903mg | Potassium: 985mg | Fiber: 4g | Sugar: 10g | Vitamin A: 480IU | Vitamin C: 16.6mg | Calcium: 74mg | Iron: 2.8mg
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The Mountain Kitchen

Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life.
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