Easy Stuffed Pork Chops with a delicious sausage-apple stuffing and a buttery apple cider pan sauce that people always ask about. It’s a one-skillet recipe that tastes like it was way more effort than it was.
Stuffed Pork Chops Ingredients
I love this recipe because the stuffing does double duty. It keeps the pork juicy as it bakes and adds a ton of flavor in without a lot of ingredients! (Read on for the Common Mistakes + Pro Tips for more info on keeping the chops moist!)
Here’s everything you need for this apple stuffed pork chops recipe.
Pork Chop Ingredients
- Thick-cut pork chops: Bone-in or boneless, 1 1/2 inches thick. You need this thickness to cut a real stuffing pocket.
- Kosher salt
- Black pepper
- Olive oil: For searing the chops before they go in the oven.
Stuffing Ingredients
- Mild Italian sausage: Casings removed. This is the base of the stuffing and brings a ton of flavor on its own.
- Olive oil
- Apple: Honeycrisp or Granny Smith. Firm varieties hold their shape and stay fresh-tasting in the stuffing. (Like in my skillet pork chops with sauteed apples, too!)
- Onion
- Celery
- Fresh sage: Or dried. Fresh herbs give the most flavor but either works fine.
- Panko breadcrumbs: Bind the stuffing so it holds its shape inside the chop.
- Apple cider: Or chicken broth. Adds moisture and a little sweetness to the filling.
- Kosher salt
- Black pepper
Pan Sauce Ingredients
- Chicken broth
- Apple cider: Or white wine. Both add brightness and acidity to the sauce.
- Dijon mustard: Adds tang and helps the sauce emulsify.
- Balsamic vinegar: Optional, but adds real depth to the finished sauce.
- Unsalted butter: Whisked in at the end to make the pork gravy silky and rich.
- Salt and pepper
Full recipe quantities are in the recipe card at the bottom of this post.
Variations and Substitutions
A few easy swaps based on what you have on hand.
- Bone-in vs. boneless pork chops: Stuffed boneless pork chops are slightly easier to prep. Bone-in stays juicier and has more flavor. Both work well here.
- Sausage: Use sweet or spicy Italian depending on what you like. If you don’t love fennel, breakfast sausage is a great swap. Ground pork with a pinch of fennel seed and garlic powder also works.
- Apple: Any firm apple works. Honeycrisp is sweeter; Granny Smith is more tart. Avoid soft varieties like Red Delicious, which turn mushy.
- Apple cider: Swap with white wine or chicken broth in both the stuffing and the pan sauce.
- Sage: Fresh thyme or rosemary are both great substitutes.
- Panko: Regular breadcrumbs work too, though panko gives the stuffing a slightly lighter texture.
Looking for more easy pork dinners? My baked pork chops in the oven, Instant Pot pork chops, and air fryer pork chops are all weeknight-friendly options readers love.
Grab These Tools
Nothing fancy required for this stuffed pork chops recipe.
- Oven-safe skillet: A 12-inch cast iron or stainless steel pan is ideal. You’ll sear and roast in the same pan. No oven-safe skillet? Sear on the stovetop and transfer to a baking dish.
- Sharp boning or paring knife: Makes it easier to cut a clean, wide pocket without tearing the meat.
- Toothpicks: To seal the open edge during searing and roasting. Flat-sided toothpicks are easiest to remove.
- Instant-read thermometer: The most reliable way to hit 140°F without guessing.
- Tongs: For flipping the chops while keeping the stuffing pressed in.
- Rimmed baking sheet: Useful if you’re searing in batches and need to roast separately.
How to Make Stuffed Pork Chops: An Easy Guide
Here’s how to make this easy stuffed pork chops recipe from start to finish.
Make the Stuffing
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausage and cook for 4 to 5 minutes, breaking it up with a spoon, until browned and cooked through.
Add the apple, onion, celery, sage, salt, and pepper. Sauté for 4 to 5 minutes until the apple softens and the onion turns translucent. Stir in the panko and apple cider. Cook 1 to 2 more minutes until the breadcrumbs absorb the liquid and the mixture holds together when pressed. Cool slightly.
Prep the Chops
If any chops have a thick white fat cap on the edge, trim and discard it. A fat cap won’t render during a quick sear and stays rubbery. If the fat is already thin or mostly trimmed, leave it.
Cut a deep horizontal pocket into the thickest side of each chop using a sharp boning or paring knife. Stop about 1/2 inch from the opposite side and edges. You want the pocket as wide as possible without cutting through.
Season inside and out with the 2 tsp kosher salt and 3/4 tsp black pepper. Spoon in the stuffing and press it in firmly with your fingers. Secure the open edge with one or two toothpicks. A little overflow at the opening is totally fine.
Sear the Chops
Preheat oven to 400°F (200°C). Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the chops for 2 minutes without moving them until a deep golden crust forms underneath.
Use tongs to flip each chop, squeezing the open side gently shut as you turn it. This keeps the stuffing in place. Sear the second side for another 2 minutes. If the chops don’t all fit without crowding, sear in two batches, then transfer to a rimmed baking sheet to roast.
Roast in the Oven
Transfer the skillet or baking sheet to the oven. Roast for 10 to 15 minutes. Insert an instant-read thermometer into the thickest part of the pork (not the stuffing) and pull the chops at 140 to 145°F. Transfer to a plate and rest for 5 minutes before serving.
Make the Pan Sauce
While the chops rest, place the same skillet over medium heat. Add the chicken broth and apple cider. Scrape up all the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until slightly reduced.
Stir in the Dijon and balsamic vinegar if using. Let it reduce another minute, then whisk in the butter off the heat until the sauce is glossy. Add any resting juices from the plate. Season with a small pinch of salt and pepper.
Plate and Serve
Remove the toothpicks. Press any stuffing that fell out back in. Spoon the pan sauce generously over each chop and serve right away.
5 Common Mistakes When Making Stuffed Pork Chops
Here are the most frequent mix-ups to avoid when making stuffed pork chops:
- Using thin chops: You need at least 1 1/2-inch-thick pork chops to cut a proper stuffing pocket. Thinner chops won’t hold enough filling and cook too fast to stay juicy.
- Under-packing the stuffing: Press the filling in firmly with your fingers. Loose stuffing falls out during searing and doesn’t heat evenly in the oven.
- Skipping the sear: The sear creates the fond that gives your pan sauce all its flavor. No color on the chop means no flavor in the sauce.
- Cooking past 145°F: Pork dries out quickly when overcooked. Pull the chops at 140°F and let them rest up to 145°F. This is the same approach I use for roast pork loin and it always works.
- Cutting in before resting: Resting 5 minutes lets juices redistribute through the meat. Cut too soon and they run straight out onto the board.
Make Ahead and Storage
Make the stuffing a day ahead to cut down on prep time when you’re ready to cook.
Storing Leftovers
- Refrigerator: Store in an airtight container for up to 3 days. Remove toothpicks before storing.
- Sauce separately: Store the pan sauce in a small jar. It keeps for 3 to 4 days and reheats well on the stovetop.
Freezing
- Uncooked stuffed pork chops: Wrap each one tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before cooking.
- Cooked leftovers: Also freeze well. Cool completely first, then wrap and place in a freezer-safe bag for up to 2 months.
Reheating Stuffed Pork Chops
- Oven: Reheat at 300°F covered with foil for 15 to 20 minutes. Add a splash of chicken broth to the pan to keep the pork from drying out.
- Avoid high heat: High heat dries pork out fast. Low and slow is the move here, same as with slow cooker pork loin.
How to Serve This Stuffed Pork Chops Recipe
These stuffed pork chops are hearty enough to stand on their own, but a simple side makes the whole meal feel complete. Spoon the pan sauce generously over each chop right before serving. I like to plate them with the stuffed side facing up so the filling is visible.
Side Dishes for Stuffed Pork Chops
- Creamy mashed potatoes: My go-to pairing for this recipe. The pan sauce doubles as a sauce over the potatoes too.
- Maple roasted butternut squash: The natural sweetness plays really well off the savory sausage stuffing.
- Sautéed greens: Wilted spinach or kale keeps things light and balances the richness of the butter pan sauce.
- Simple green salad: Something bright and acidic is a great contrast here.
Final Notes, Pro Tips + Science-Based Secrets
Here are the things I’ve learned after making this stuffed pork chops recipe many times.
- Hot oil, always: The oil needs to be shimmering before the chops go in. A cold pan steams the meat instead of searing it. This is the same trick I rely on for baked pork chops too.
- Trim the fat cap: A thick fat cap won’t render in a short oven stint. Trim it off before cooking for a cleaner texture.
- Pack the stuffing tight: Use your fingers to press the filling in firmly. Loose stuffing falls into the hot oil during the sear and spills out in the oven.
- Tongs technique: Squeeze the open side of each chop shut as you flip. It sounds fussy but takes about two seconds and saves the filling.
- Reduce before buttering: Give the broth and cider a full 2 to 3 minutes to simmer and reduce before whisking in the butter. A slightly reduced sauce coats the pork chop much better than a thin one.
FAQs About Stuffed Pork Chops
Just skimming through? Here are some quick answers to the commonly-asked questions.
The best pork chops for stuffed pork chops are thick-cut, at least 1 1/2 inches thick. This gives you enough room to cut a deep pocket without cutting all the way through. Bone-in or boneless both work. Bone-in tends to stay a little juicier during cooking.
Cutting a pocket in a pork chop is easier than it sounds. Use a sharp boning or paring knife and insert it into the thickest side of the chop horizontally. Angle the blade slightly to widen the pocket, stopping about half an inch from the other three edges. Go slowly and you won’t cut through.
Stuffed pork chops should reach 140 to 145°F at the thickest part of the pork, not the stuffing. Pull them from the oven at 140°F and rest for 5 minutes. Carryover heat brings them to the safe 145°F as they sit. An instant-read thermometer makes this completely foolproof.
Stuffed pork chops bake at 400°F for 10 to 15 minutes after searing. Total oven time depends on thickness. Always go by internal temperature rather than time. Pull them at 140°F and rest for 5 minutes. Thicker chops may need the full 15 minutes; check early to avoid overcooking.
Making stuffed pork chops ahead is easy. The stuffing can be made up to a day in advance and kept in the fridge. You can also stuff the raw chops and refrigerate them a few hours before cooking. I wouldn’t cook them fully ahead of time though, since pork dries out when reheated.
Yes, you can use your favorite stuffing recipe, or even prepared stovetop stuffing!
Keeping baked stuffed pork chops juicy comes down to thickness, temperature, and resting time. Use chops at least 1 1/2 inches thick, pull them at 140°F, and always rest before cutting. The pan sauce helps too. Spoon it generously over each chop right before serving to add back moisture.
Other Pork Recipes You’ll Love
- How to Cook Pork Chops in the Oven
- Crockpot Pork Loin
- Easy Roast Pork Loin
- Slow Cooker Pork Shoulder
Stuffed Pork Chops (with Sausage, Apple + Tasty Pan Sauce!)
Video
Ingredients
For the Stuffing
- 1 tbsp olive oil
- 6 oz mild Italian sausage casings removed
- ½ cup peeled and finely diced apple like Honeycrisp or Granny Smith
- ½ cup finely chopped onion about 1/3 of a medium onion
- ½ cup finely chopped celery 1 large or 2 small stalks
- ½ tbsp chopped fresh sage or 1/2 tsp dried
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup panko breadcrumbs
- ¼ cup apple cider or chicken broth
For the Pork Chops
- 4 1 1/2"-thick pork chops boneless or bone-in, about 2 to 2 1/4 lbs total
- 2 tsp kosher salt
- ¾ tsp black pepper
- 1 tbsp olive oil
For the Pan Sauce
- ½ cup chicken broth
- ¼ cup apple cider or white wine
- 1 tsp Dijon mustard
- 1 tsp balsamic vinegar optional, for depth
- 2 tbsp unsalted butter
- Salt and pepper to taste
Instructions
Make the Stuffing
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sausage and cook for 4 to 5 minutes, breaking it up with a spoon, until browned and cooked through.
- Add the apple, onion, celery, sage, salt, and pepper. Sauté for 4 to 5 minutes, stirring occasionally, until the apple has softened and the onion is translucent.
- Stir in the panko and apple cider. Cook for 1 to 2 more minutes, until the breadcrumbs absorb the liquid and the mixture holds together when pressed. Taste and adjust seasoning if needed. Set aside and let cool slightly.
Prep the Chops
- If any chops have a thick white fat cap on the edge, trim and discard it. A fat cap won’t render during a quick sear and stays rubbery. If the fat is thin and already mostly trimmed, you can leave it.
- Cut a deep horizontal pocket in the thickest side of each chop with a sharp boning or paring knife, stopping about 1/2 inch from the opposite side and edges. You want the pocket to be as wide as possible without cutting through.
- Season both the outside and the inside of each pocket generously with the 2 tsp kosher salt and 3/4 tsp black pepper.
- Spoon the stuffing into each pocket and use your fingers to press it in firmly and compactly. Secure the open edge with one or two toothpicks to keep it closed during searing. A little overflow at the opening is fine.
Sear and Roast
- Preheat the oven to 400°F (200°C).
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add the stuffed chops and sear for 2 minutes without moving them, until a deep golden crust forms on the bottom.
- Use tongs to flip each chop, squeezing the open side gently shut as you turn it to prevent stuffing from falling into the oil. Sear for another 2 minutes on the second side.
- If all four chops don’t fit in one skillet without crowding, sear them in two batches, then transfer them to a rimmed baking sheet for the roasting step.
- Transfer the skillet (or baking sheet) to the oven. Roast for 10 to 15 minutes, until an instant-read thermometer inserted into the thickest part of the pork (not the stuffing) reads 140 to 145°F.
- Transfer the chops to a plate and let them rest for 5 minutes before serving. Do not cut in early or the juices will run out.
Make the Pan Sauce
- Place the same skillet over medium heat. Add the chicken broth and apple cider. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes until slightly reduced.
- Stir in the Dijon mustard and balsamic vinegar if using. Let the sauce reduce for another minute, then remove from heat and whisk in the butter one piece at a time until the sauce is glossy and slightly thickened.
- Pour in any juices that have accumulated on the plate from the resting chops. Season with a small pinch of salt and pepper to taste. The broth reduces and concentrates as it simmers, so taste before adding salt.
Serve
- Remove the toothpicks from each chop. Press any stuffing that fell out back into the pocket. Spoon the pan sauce generously over each chop and serve right away.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try this1 thank you.