Cheesy Apple Stuffed Pork Chops

We love these stuffed pork chops with sautéed apples, onions, and cheese. We walk you through how to cut a pocket in pork chops for stuffing, our favorite mustard pork rub, and how to make our simple apple and onion stuffing. Jump to the Stuffed Pork Chops Recipe

Stuffed Pork Chops with Apples, Onions and Cheese

How to Stuff Pork Chops

These pork chops stuffed with sautéed apples, onions, and cheese are a treat. They take a little extra time than regular skillet-cooked pork chops, but after making them multiple times, we think they are worth it.

Perfectly Seared Stuffed Pork Chops

Start with thick-cut chops — we need them to be at least 1 1/2 inches thick. I like boneless, center-cut chops, but bone-in or other cuts of chops work as long as they are thick.

If your chops have a fattier edge, use that edge to cut in your pocket. I use a small sharp knife and carefully wiggle the knife back and forth to create a deep pocket about 2 inches wide and deep.

Pork Chops with Pocket Cut for Stuffing

Note: If you are uncomfortable cutting a pocket into the chops, we have provided tips below for making this recipe without stuffing the chops.

Once your pockets are cut, we want to sear the unstuffed chops on both sides, adding some color and rendering some of that fat, which we will cook the onions and apples in next.

Transfer the seared but undercooked chops to a plate and let them cool while you cook the stuffing.

Finally, we rub the seared chops with mustard and herbs and stuff them with a generous spoonful of sautéed apples, onions, and a couple of cheese slices. I love Gruyere or sharp white cheddar.

Secure the stuffing with some toothpicks and finish them in the oven. We love them!

Apple Stuffed Pork Chops with Onions and Cheese

What to Serve With Them

These apple stuffed pork chops go well with just about anything. Here are three of our favorite sides:

Can I Make This Without Stuffing the Pork Chops?

To make this recipe without going through the steps of cutting a pocket in the chops or stuffing them, follow the same method, but skip making the pocket and stuffing the chops. Then, before roasting the chops, make a bed of apples and onions in the skillet and add the cheese. Finally, place your chops on top and bake until cooked. We recommend using this method when you cannot find thicker-cut chops or are short on time.

More Pork Recipes

We love pork and have shared a few recipes for cooking it. Here are our top picks:

Cheesy Apple Stuffed Pork Chops

  • PREP
  • COOK

Apples, onions, and melty cheese come together to make the most delicious stuffed pork chops. When choosing chops for this recipe, look for thicker-cut chops that are at least 1 1/2 inches thick; otherwise, it will be too difficult to cut a pocket for the apple and onion stuffing.

You can make this recipe without stuffing the chops and instead serve the seasoned pork on a bed of apples and onions. Follow the same method, but skip making the pocket and stuffing the chops. Before roasting the chops, make a bed of apples and onions in the skillet and add the cheese. Then place your chops down on top.

Makes 2 servings

Watch Us Make the Recipe

You Will Need

2 thick-cut pork chops, 1 ½ inch thick

1/2 teaspoon fine sea salt, plus more to taste

2 teaspoons Dijon mustard

1 teaspoon chopped fresh thyme leaves or use 1/4 teaspoon dried thyme

1/4 teaspoon fresh ground black pepper, plus more to taste

1 small apple, cored and sliced

1/2 medium onion, sliced

2 ounces Gruyère or sharp cheddar cheese, sliced

4 wooden toothpicks for securing the stuffing


  • Prepare Pork Chops
  • Cut pockets into the pork chops by inserting the point of a small sharp knife into the fat-covered edge of the pork chop. Move the knife back and forth to create a deep pocket about 2 inches wide and deep.

    Season the pork with salt on all sides and inside the pockets. We use 1/4 teaspoon of salt per chop.

    Heat an oven-safe skillet over medium heat. When it is hot, add the oil and place the pork chops into the pan (we will stuff them later). Cook until golden, 2 to 3 minutes.

    Flip the chops so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.

    When both sides of the pork are golden brown, transfer the chops to a plate to cool down. The center will still be raw.

    • To Finish
    • Heat the oven to 375° Fahrenheit.

      Place the skillet back over medium heat and toss in the onions. Cook them for 2 to 3 minutes until they soften a little, then stir in the apples. When the apples are tender, and the onions are soft, turn off the heat.

      In a small bowl, stir together the mustard, thyme leaves, and 1/4 teaspoon of pepper.

      When the pork chops are cool enough to handle, spread the mustard mixture over them and inside the pocket. Clean fingers or a spoon will do the trick.

      Fill the pocket with a slice or two of cheese and a spoonful of the apples and onions, and then secure with two toothpicks . We generously stuff the pocket with filling. It is okay if some fall out while the chops bake.

      Arrange the remaining apples and onions in the middle of the skillet, creating a bed for the pork chops. Place the pork down onto the apples and onions.

      Bake until an instant-read thermometer reads 145° Fahrenheit when inserted into the thickest part of the chop and stuffing, 15 to 20 minutes.

      Remove the skillet from the oven and let the pork rest for 5 to 10 minutes before serving.

Adam and Joanne’s Tips

  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 chop, half the recipe / Calories 480 / Total Fat 21.6g / Saturated Fat 8.8g / Cholesterol 160.4mg / Sodium 1030.7mg / Carbohydrate 14g / Dietary Fiber 2.4g / Total Sugars 9g / Protein 54.3g

AUTHOR: Adam and Joanne Gallagher