Oven Baked Stuffed Pork Chops

Apple and Fennel Stuffed Pork Chops
pinit View Gallery 18 photos

Whether autumn or winter, this is the perfect stuffing recipe! Apple and fennel bring out the flavors of the season and it goes brilliantly with pork, but also works with chicken.

The thickness of the pork chops is important for this recipe. If you prefer more filling to pork ratio go with thinner chops and thicker ones for more pork to stuffing.

Oven Baked Stuffed Pork Chops

Prep Time 15 mins Cook Time 45 mins Total Time 1 hr
Servings: 4
Best Season: Fall


A juicy pork chop stuffed with a fennel and apple stuffing. 





Prepare the Stuffing

  1. Prepare the vegetables

    Finely dice the onion, celery and fennel. Cut the apple into 1/4" cubes. Add a tablespoon of butter to a skillet on medium-low and toss in the vegetables and apples. Season with salt and pepper and cook for 10 minutes or until soft. 

  2. Prepare the stuffing

    In a large mixing bowl combine the vegetables, apples, breadcrumbs, herbs, chicken broth and salt. Taste for seasoning then add egg and combine.

Prepare the Pork Chops

  1. Stuff the pork chops

    Using a sharp boning knife slice open the pork and form a hole. Be careful not to go all the way through. Place the port cut side up and fill with the stuffing. 

    See gallery for more pictures.
  2. Cook the chops

    Preheat the oven to 425 degrees. Season the pork chops with Worcestershire and pepper. Add a tablespoon of oil to a skillet over medium-high then add the pork chops. Sear for 5 minutes then flip. Add the butter and sage leaves and transfer to the oven. Finish cooking for 20 minutes or until the internal temperature is 145. 

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