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Overhead view of stuffed pork chops on a round white plate with asparagus

Stuffed Pork Chops with Apple Thyme Sauce

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These Stuffed Pork Chops quickly became a family favorite. A pocket inside each thick chop is simply filled with bread and apple stuffing. This is no ordinary pork chop recipe as the stuffing peeking out of each juicy chop makes for a spectacular presentation.

If you’ve ever wondered how to cook stuffed pork chops, it’s easy as can be. And I promise, your family will be impressed!

Close view of Stuffed Pork Chops with Apple Thyme Sauce

Stuffed Pork Chop Recipe

I first made this Stuffed Pork Chop Recipe with Apple Thyme Sauce a few years back after I received a complimentary copy of  Cuisine at Home in the mail. The family is a big fan of stuffing, so creating a little pocket in a chop and adding a simple mixture of diced bread, onion, celery, and apples made for a well-received entree.

These apple stuffed pork chops made our menu at least once a year when the boys were in the house. Miss Katie is basically a vegetarian, though she does love the occasional hot dog. You can see that she’s her father’s daughter, but I digress.

A Stuffed Pork Chop chop on a white dinner plate with asparagus and mushrooms

Tips for Making Stuffed Pork Chops

  • Feel free to add your favorite ingredients to this stuffing. If my family liked dried fruit as much as I do, I’d include some tart dried cherries. You can use whole wheat or rye bread if you’d prefer, too.
  • Use thick cut bone-in pork chops for this recipe.  Bone-in cuts of meat have more flavor than boneless, plus it would be difficult to cut a pocket in a thin pork chop.
  • Use a long thin knife to carefully saw open a pocket in the middle of each pork chop, without cutting through 3 of the sides.
  • Open the pocket with your fingers, then stuff with as much filling that the space allows. You may have extra filling.
  • Wondering how to cook stuffed pork chops?  Start by sauteing each side of your chops in a hot pan. This will give some color to your chops.
  • Next, roast them in the oven until the filling is hot. PRO-Tip: Use a meat thermometer to ensure the filling reaches 145 degrees, the FDA’s recommendation for cooked pork.

I was tempted to brine these chops as that’s the best way to ensure tender meat. But I worried that the filling might absorb too much salt via osmosis. But I may do a trial run one day and report back. Try these baked stuffed pork chops on your family and please come back and let me know what you think!

Close view of Stuffed Pork Chops with Apple Thyme Sauce

More Pork Recipes You’ll Love

Are pork chops on your menu rotation? What is your favorite preparation or recipe?? Here are some more of my favorite pork recipes:

This recipe was first shared in February 2014. Photos and text were updated in 2020.

A Stuffed Pork Chop chop on a white dinner plate with asparagus and mushrooms

The Recipe: Stuffed Pork Chops with Apple Thyme Sauce

A delicious pork chop recipe with a bread and apple stuffing and pan sauce!

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Yield 4


For stuffing:

  • 2 tablespoons butter, divided
  • 1 cup bread, diced small (about 2 slices)
  • 1/4 cup onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup apples, diced (I used yellow Delicious)
  • 1 teaspoon minced fresh thyme leaves
  • 1/4 cup chicken broth
  • 1 tablespoon apple cider vinegar
  • kosher salt, to taste
  • freshly ground black pepper, to taste

For chops:

  • 4 thick-cut pork chops
  • 1 tbsp. olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste

For the sauce:

  • 1 tablespoon butter
  • 2 tablespoons shallots, minced
  • 1 tsp. all-purpose flour
  • 1/4 cup apple cider or apple juice
  • 1/4 cup dry white wine
  • 1 tsp. apple cider vinegar
  • chopped fresh thyme leaves
  • kosher salt, to taste
  • freshly ground black pepper, to taste


  1. Preheat oven to 400 degrees.
  2. Toast bread in 1 tbsp. butter in an oven-proof skillet over medium-high heat until crisp and then transfer to a bowl. Return pan to heat.
  3. Saute onion, celery, and apples in 1tablespoon butter over medium heat until soft. Stir in thyme. Add vegetables to bread cubes. Toss mixture with the chicken broth, vinegar, and seasonings until liquid is absorbed. Wipe out the skillet.
  4. Prepare chops by cutting a pocket at the midway point of each chop being careful only to cut through on one side.
  5. Fill pockets with bread mixture. They will be full, but you’ll probably have some left-over stuffing. Saute chops in oil over medium-high heat until brown on one side, about 3 minutes. Carefully turn the chops over and add any extra stuffing to the pan at this point. Transfer pan to the oven. Roast about 8 minutes, then remove the chops and stuffing from the pan and set aside. Tent with foil to keep warm.
  6. Saute shallots for the sauce in 1 tbsp. of butter in the same skillet over medium heat. Add flour and cook for 1 minute. Deglaze the pan with cider, wine, and vinegar. Simmer until sauce is slightly thickened, about 2-3 minutes. Finish sauce with thyme, salt, and pepper.

Yield: 4 servings

Total time: 45 minutes


Adapted from Cuisine at Home.

For a weeknight dinner, feel free to skip the sauce.

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Nutrition Information:



Serving Size:

1 pork chop

Amount Per Serving: Calories: 533Total Fat: 30gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 155mgSodium: 667mgCarbohydrates: 20gFiber: 2gSugar: 10gProtein: 42g


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