Kitchen notes · a little help before you start
Apple Bacon Stuffed Pork Chops
Apple and blue cheese give these pork chops a filling with sweetness and a salty, tangy bite. Rosemary adds a familiar savory fragrance around the golden pork. Cut through the pocket and enjoy some of that soft apple filling alongside the meat in each forkful.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Cut pockets before seasoning
Make a pocket in each chop before adding salt, pepper and the chopped rosemary to the pork.
2. Reserve the bacon fat
Keep the specified portions of bacon fat for cooking the filling and later browning the stuffed chops.
3. Add cheese off the heat
After the apple softens and garlic cooks, turn off the heat before stirring blue cheese into the filling.
Get to know the ingredients
Prepared apple
Peel and core the apple, then cut small pieces that soften in the skillet before the cheese is added.
Blue cheese
Crumbled blue cheese is stirred into the warm apple mixture off the heat before the chops are filled.
Fresh rosemary
Rub chopped fresh rosemary over the seasoned chops before setting them aside while the filling is prepared.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Apple Bacon Stuffed Pork Chops
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Check the thickest part
Finish the browned chops in the oven and use an instant-read thermometer in the thickest part to check doneness.
A little more help as you go
Stuff ahead if desired
You can stuff the chops the night before cooking, keeping them covered in the refrigerator until needed.
Keep an ovenproof skillet
Use the ovenproof skillet called for so the browned stuffed chops can move directly into the oven.
A few questions you might have
When does the garlic join the apple?
Cook the apple and shallot until the apple softens, then add garlic for the final brief cooking.
Does the filling go in raw?
The apple-shallot mixture is cooked and combined with blue cheese before being spooned into the chop pockets.
Are the chops browned before baking?
Yes, brown each side in the reserved bacon fat before putting the skillet into the preheated oven.
Can I stuff the chops the night before?
Yes. You can prepare and stuff them ahead, then keep them covered in the refrigerator.
What temperature does this recipe give?
The directions specify 150 degrees F in the thickest part of a chop when checked with an instant-read thermometer.
Any more cooking tips?
You can prep and stuff your pork chops the night before cooking – just store them covered in the fridge. Another option is keeping your pre-stuffed chops in the freezer, they should last for up to 4-6 months when properly stored. Store leftovers in an airtight container in the coldest part of the fridge. Your leftover pork chops will keep for 4-5 days.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
