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Stuffed Pork Chops


8 half-inch thick boneless pork loin chops, trimmed.
1 1/2 cups of cornbread stuffing mix, crushed.
1 cup of chopped onion.
1 cup of chopped, peeled apple.
1/2 cup of water.
3 tablespoons of butter.
2 teaspoons of dried thyme.
Salt and pepper, to taste.


Preheat your oven to 425F.

Season pork with 1 teaspoon thyme, then salt and pepper.

Melt 1 tablespoon of butter in a suitably sized skillet over medium-high heat.

Add pork chops to the skillet and saut, until cooked.

Transfer pork chops to a baking pan.

Melt the remaining butter in the same skillet over medium-high heat.

Add chopped onion and chopped peeled apple to the skillet and saut, until beginning to soften (about 5 mins).

Add stuffing mix, water and the remaining thyme.

Stir until water is absorbed and stuffing is moist.

Mound 1/4 cup of stuffing on each pork chop.

Bake until stuffing is crisp and beginning to brown (about 5 mins).