These Bacon and Apple Stuffed Pork Chops transform a simple pork chop into a show-stopping meal. The sweet-savory filling of crisp bacon and tender apples creates a comforting, elegant dish. It’s a classic flavor combination that’s perfect for both weeknights and special occasions.
If you're looking for the perfect Bacon and Apple Stuffed Pork Chops, you're in the right place. Whether you love Savory Combo Recipes or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why You’ll Love This Bacon and Apple Stuffed Pork Chops
- Incredible flavor: Salty bacon and sweet apples create a perfect harmony.
- Impressive presentation: Looks gourmet but is surprisingly simple to make.
- Balanced meal: Protein, fruit, and aromatics are packed inside each chop.
- Great leftovers: Reheats beautifully for a delicious next-day lunch.
Ingredients & Tools
- 4 boneless pork chops, about 1-inch thick
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 2 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ cup panko breadcrumbs
- ¼ cup chicken broth
- 2 tbsp olive oil, divided
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
Tools: A sharp paring knife, a large oven-safe skillet, kitchen twine or toothpicks
Notes: Using thick-cut bacon provides a robust, smoky base. A tart apple like Granny Smith cuts through the richness beautifully.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 42 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right pork chops. Aim for boneless chops that are at least 1-inch thick. This gives you enough meat to create a good-sized pocket for all that delicious stuffing without the risk of it falling apart.
- Don’t skip the panko. The breadcrumbs might seem like a small addition, but they are crucial for absorbing the chicken broth and any rendered bacon fat, which helps bind the stuffing together and prevents it from being too wet.
- Why an oven-safe skillet? You’ll start these chops on the stovetop to get a gorgeous sear, and then transfer the entire skillet to the oven to finish cooking. This method ensures a perfectly cooked, juicy interior and a beautifully browned exterior without any fuss.
- Pat your chops dry. Before you sear them, use a paper towel to thoroughly pat the outside of the pork chops dry. This is the secret to getting that perfect, crispy, golden-brown crust instead of a steamy, grey surface.
How to Make Bacon and Apple Stuffed Pork Chops
Step 1: Prepare the Pork Chops. Using a sharp paring knife, carefully cut a horizontal pocket into the side of each pork chop. Slice almost to the other side, but be careful not to cut all the way through. You’re essentially creating a little pouch. Season the inside and outside of each chop generously with the salt, pepper, and smoked paprika. Set them aside while you make the stuffing.
Step 2: Cook the Bacon and Aromatics. In your large oven-safe skillet over medium heat, cook the chopped bacon until it’s crispy and has rendered its fat. Use a slotted spoon to remove the bacon, leaving about a tablespoon of the drippings in the pan. Add the diced onion to the hot bacon fat and cook for 4-5 minutes, until it becomes soft and translucent. Then, stir in the diced apples and cook for another 5-6 minutes, until they’ve softened but still hold a little shape.
Step 3: Create the Stuffing. Add the minced garlic and thyme to the skillet with the apples and onions, and cook for just one minute until fragrant—you’ll notice the aroma change and become even more inviting. Remove the skillet from the heat and stir in the cooked bacon, panko breadcrumbs, and chicken broth. Mix everything together until the breadcrumbs have absorbed the liquid and the mixture is cohesive. Let it cool for a few minutes so it’s easier to handle.
Step 4: Stuff and Secure the Chops. Divide the apple and bacon stuffing evenly among the four pork chop pockets. Don’t overstuff them, or the filling might spill out during cooking. Gently press the opening of each pocket closed. If the pocket doesn’t seem to want to stay shut, you can secure it with a couple of toothpicks or tie it loosely with kitchen twine. This little step ensures all that flavorful goodness stays right where it belongs.
Step 5: Sear to Perfection. Preheat your oven to 375°F (190°C). Wipe out the skillet you used for the stuffing and add the two tablespoons of olive oil, heating it over medium-high heat. Once the oil is shimmering, carefully add the stuffed pork chops. Sear them for 3-4 minutes on the first side, until you get a deep golden-brown crust. Flip them over and sear for another 2-3 minutes on the second side.
Step 6: Finish in the Oven. Immediately transfer the entire skillet from the stovetop to the preheated oven. Bake for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with an instant-read thermometer. The chops will be juicy and perfectly cooked through.
Step 7: Rest and Serve. Remove the skillet from the oven—remember, the handle will be extremely hot!—and transfer the pork chops to a clean cutting board. Let them rest for at least 5 minutes. This is a non-negotiable step, as it allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender. Remove any toothpicks or twine before serving.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a 325°F oven with a splash of broth, covered, until warm.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, savory potatoes are the ultimate base for soaking up any delicious pan juices from the chops.
- Sautéed Green Beans with Almonds — The crisp-tender texture and nutty flavor provide a fresh, simple contrast to the rich, stuffed pork.
- Simple Arugula Salad with a Lemon Vinaigrette — The peppery arugula and bright, acidic dressing cut through the richness of the dish beautifully.
Drinks
- A Crisp Hard Cider — It echoes the apple flavors in the stuffing while its effervescence cleanses the palate between bites.
- Pinot Noir — A light-to-medium-bodied red wine with notes of cherry and earth complements the pork without overpowering it.
- Sparkling Water with a Twist of Orange — A refreshing non-alcoholic option that adds a bright, citrusy note to the meal.
Something Sweet
- Warm Apple Crumble — Double down on the cozy apple theme with a dessert that’s warm, spiced, and topped with a buttery, crunchy oat streusel.
- Dark Chocolate Pots de Crème — A rich, silky, and deeply chocolate dessert provides a sophisticated and decadent finish.
- Vanilla Bean Panna Cotta — Its cool, creamy simplicity is the perfect light and elegant counterpoint to the savory main course.
Top Mistakes to Avoid
- Overstuffing the pork chops. It’s tempting to pack in as much filling as possible, but this can cause the pocket to burst open during cooking, and the stuffing will spill out. A little restraint goes a long way here.
- Skipping the sear. That initial sear in a hot skillet is what creates a flavorful crust and locks in the juices. If you just bake them from the start, you’ll miss out on that wonderful texture and depth of flavor.
- Not using a meat thermometer. Guessing when pork is done is a recipe for dry, overcooked meat. An instant-read thermometer is your best friend—pull the chops at 145°F for perfectly juicy results.
- Skipping the rest time. If you cut into the chops straight from the oven, all those precious juices will run right out onto your plate. Letting them rest for five minutes ensures those juices stay in the meat.
Expert Tips
- Tip: Let the stuffing cool slightly. Stuffing the pork chops with a hot filling can start cooking the meat prematurely from the inside. Giving it just five minutes to cool down makes it easier to handle and prevents this.
- Tip: Get creative with the stuffing. Feel free to add a handful of dried cranberries or chopped walnuts to the apple-bacon mixture for an extra layer of texture and flavor. A little sage also pairs wonderfully with pork and apples.
- Tip: Make a quick pan sauce. After removing the cooked chops from the skillet, deglaze the pan with a splash of apple cider or more chicken broth, scraping up the browned bits. Let it reduce slightly for a simple, flavorful sauce to drizzle over the top.
- Tip: Prep ahead for easy entertaining. You can make the stuffing mixture and even stuff the pork chops a few hours in advance. Keep them covered in the refrigerator until you’re ready to cook, then just bring them to room temperature for about 20 minutes before searing.
FAQs
Can I use bone-in pork chops for this recipe?
Absolutely, you can! Bone-in chops will work just fine and often have even more flavor. The cooking time might need to be extended by a few minutes in the oven, so just be sure to rely on your meat thermometer. The key is still to create a pocket in the side of the chop, being careful to work around the bone.
What’s the best way to reheat leftovers?
To keep them from drying out, the best method is to reheat them gently in the oven. Place the chops in an oven-safe dish, add a tablespoon of water or broth to the bottom to create steam, cover with foil, and warm at 325°F for about 10-15 minutes. The microwave can make the meat rubbery and the stuffing soggy.
My stuffing keeps falling out. What am I doing wrong?
This usually means the pocket was cut too wide or the chops were overstuffed. Next time, make sure your initial slit is just big enough to get your stuffing in. Also, don’t be shy about using toothpicks to secure the opening—it’s a simple trick that makes a world of difference and they’re easy to remove before serving.
Can I make these without an oven-safe skillet?
Yes, you can manage without one. Simply sear the stuffed chops in a regular skillet to get that beautiful color, then carefully transfer them to a baking dish or a sheet pan lined with parchment paper to finish cooking in the oven. You’ll lose the fond from the searing pan for a potential sauce, but the chops will still cook beautifully.
Can I prepare the stuffing a day ahead?
You sure can! Preparing the bacon and apple stuffing a day in advance is a great time-saver for a dinner party. Just let it cool completely, store it in an airtight container in the fridge, and then stuff your pork chops when you’re ready to cook. The flavors might even meld together more, which is a bonus.
Bacon And Apple Stuffed Pork Chops
Make impressive Bacon and Apple Stuffed Pork Chops with this easy recipe. Perfect sweet-savory flavor for weeknights or special occasions. Get the recipe now!
Ingredients
For the Pork Chops and Stuffing
-
4 boneless pork chops (about 1-inch thick)
-
6 slices thick-cut bacon (chopped)
-
1 medium yellow onion (finely diced)
-
2 medium apples (like Honeycrisp or Granny Smith, peeled, cored, and diced)
-
2 cloves garlic (minced)
-
1 tsp fresh thyme leaves (or ½ tsp dried)
-
½ cup panko breadcrumbs
-
¼ cup chicken broth
-
2 tbsp olive oil (divided)
-
1 tsp kosher salt
-
½ tsp freshly ground black pepper
-
½ tsp smoked paprika
Instructions
-
Using a sharp paring knife, carefully cut a horizontal pocket into the side of each pork chop. Slice almost to the other side, but be careful not to cut all the way through. You’re essentially creating a little pouch. Season the inside and outside of each chop generously with the salt, pepper, and smoked paprika. Set them aside while you make the stuffing.01
-
In your large oven-safe skillet over medium heat, cook the chopped bacon until it’s crispy and has rendered its fat. Use a slotted spoon to remove the bacon, leaving about a tablespoon of the drippings in the pan. Add the diced onion to the hot bacon fat and cook for 4-5 minutes, until it becomes soft and translucent. Then, stir in the diced apples and cook for another 5-6 minutes, until they’ve softened but still hold a little shape.02
-
Add the minced garlic and thyme to the skillet with the apples and onions, and cook for just one minute until fragrant—you’ll notice the aroma change and become even more inviting. Remove the skillet from the heat and stir in the cooked bacon, panko breadcrumbs, and chicken broth. Mix everything together until the breadcrumbs have absorbed the liquid and the mixture is cohesive. Let it cool for a few minutes so it’s easier to handle.03
-
Divide the apple and bacon stuffing evenly among the four pork chop pockets. Don’t overstuff them, or the filling might spill out during cooking. Gently press the opening of each pocket closed. If the pocket doesn’t seem to want to stay shut, you can secure it with a couple of toothpicks or tie it loosely with kitchen twine. This little step ensures all that flavorful goodness stays right where it belongs.04
-
Preheat your oven to 375°F (190°C). Wipe out the skillet you used for the stuffing and add the two tablespoons of olive oil, heating it over medium-high heat. Once the oil is shimmering, carefully add the stuffed pork chops. Sear them for 3-4 minutes on the first side, until you get a deep golden-brown crust. Flip them over and sear for another 2-3 minutes on the second side.05
-
Immediately transfer the entire skillet from the stovetop to the preheated oven. Bake for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with an instant-read thermometer. The chops will be juicy and perfectly cooked through.06
-
Remove the skillet from the oven—remember, the handle will be extremely hot!—and transfer the pork chops to a clean cutting board. Let them rest for at least 5 minutes. This is a non-negotiable step, as it allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender. Remove any toothpicks or twine before serving.07
Not what you're looking for?
