Stuffed Pork Chops

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“This is an easy way to make pork chops special. Sometimes I substitute chopped pecans for the cheddar cheese in the stuffing mix. Although the recipe calls for orange juice to moisten the stuffing mix and baste the chops with, I find apple cider or dry white wine work equally well.”
1hr 45mins

Ingredients Nutrition

  • 6 pork chops (center cut rib, 1 1/2 to 2 inches thick, about 4 pounds)
  • 1 12 cups toasted bread, cubes (or cubed, dry stuffing mix)
  • 12 cup chopped unpeeled tart apple
  • 2 ounces sharp cheddar cheese, shredded (about 1/2 cup when shredded)
  • 2 tablespoons light golden raisins
  • 2 tablespoons butter, melted
  • 2 tablespoons orange juice (or apple cider or dry white wine)
  • 14 cup orange juice or 14 cup apple cider or 14 cup white wine, for basting (of your choice)
  • 14 teaspoon salt
  • 18 teaspoon ground cinnamon


  1. sometimes I omit the cheese and add 1/3 to 1/2 cup chopped pecans.
  2. Cut a 2 to 3 inch pocket into each chop (to the bone), along the fat side.
  3. Salt and pepper the pocket of each chop.
  4. In a bowl, toss together bread cubes, apple, cheese (or pecans) and raisins.
  5. Combine melted butter, orange juice, salt and cinnamon, stir to mix well.
  6. Pour liquid mixture over bread mixture, tossing gently to moisten stuffing.
  7. Lightly stuff the pockets in the chops.
  8. If necessary secure stuffed pockets with a toothpick, to keep the pocket partially closed.
  9. Brush both sides of chops with liquid (orange juice, apple cider or white wine).
  10. Place chops in a shallow baking/roasting pan.
  11. Bake at 350°F for 1 1/4 hours, brush chops with liquid twice during baking.
  12. Cover pan lightly with foil, and bake for 15 minutes longer.

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