Pork Chops with Apples and Stuffing

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Thick, juicy pork chops topped with caramelized onions, sweet apples and savory stuffing are baked together in one skillet for an easy, cozy fall dinner.

Prep Time15

Cook Time55

Course: Main Dishes

Cuisine: American

Keyword: apple, Iowa Pork, pork, pork chops, pork chops and stuffing

Servings: servings

Calories: 480kcal

Ingredients

4 bone-in pork chops 1 to 1 ¼ inches thick
Salt and pepper to taste
3 Tablespoons olive oil
3 Tablespoons butter
1 medium-sized sweet onion halved and thinly sliced (I used Vidalia)
1 cup chicken stock
1 6-ounce box Stove Top Stuffing, prepared according to package directions (I used Pork flavor, but Sage or Traditional work well, too)
1 20-ounce can apple pie filling
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 400°F.
Heat the olive oil in a large cast iron skillet over medium-high heat. Season the pork chops with salt and pepper on both sides.
Add the pork chops to the hot skillet and sear for about 6 minutes on each side. Transfer the pork chops to a plate and set aside.
While the pork chops are searing, prepare the stuffing according to the package directions. Set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook, stirring occasionally, until soft and golden, about 8 minutes.
Pour the chicken stock into the skillet, scraping the bottom of the pan to loosen any browned bits.
Push the onions to the side and return the pork chops to the skillet. Spoon the onions evenly over the tops of the pork chops.
Divide the apple pie filling evenly among the pork chops, spooning it over the top of each one. Sprinkle with the ground cinnamon.
Divide the prepared stuffing into 4 equal portions and mound one portion on top of each pork chop.
Cover the skillet with a lid and transfer it to the oven. Bake for 20 minutes, then begin checking the internal temperature of the pork chops. Continue baking, covered, as needed until the pork reaches 145°F when an instant-read thermometer is inserted into the thickest part of the chop without touching the bone. **Thicker pork chops may require additional baking time.
Remove the lid and bake for about 5 minutes more to lightly crisp the tops of the stuffing.
Let the pork chops rest for 3 minutes before serving.

Notes

Pork chops can vary in thickness, so use an instant-read thermometer to determine doneness. Pork is safely cooked when it reaches an internal temperature of 145°F, followed by a 3-minute rest.
Check the temperature of the pork toward the end of the covered baking time to prevent overcooking.
Pork-flavored stuffing is delicious here, but Sage or Traditional stuffing can be substituted.
If your oven-safe skillet doesn't have a lid, cover it tightly with aluminum foil.
For the most accurate temperature reading, insert the thermometer into the thickest part of the pork chop without touching the bone.

Store leftover pork chops, apples, onions, and stuffing together in an airtight container in the refrigerator.

When reheating, cover the pork so it doesn't dry out. You can warm individual portions in the microwave or place everything in a covered baking dish and reheat gently in the oven.

Nutrition