Stuffing Topped Pork Chop Recipe

Stuffing-Topped Pork Chops

Pork chops and stuffing make a satisfying comfort food meal.

10 min. prep time
4 servings
252 Ratings


4 tablespoons Land O Lakes® Butter
1 teaspoon pumpkin pie spice*
4 (1/2-inch thick) boneless pork loin chops
3/4 cup apple juice or cider
1 cup pork stuffing mix crumbs (not cubes)
1 rib (1/2 cup) celery, thinly sliced
4 (1/4-inch) red apple slices, cored
1/4 cup firmly packed brown sugar


Heat oven to 350ºF.

Melt 1 tablespoon butter in 10-inch skillet until sizzling. Stir in 3/4 teaspoon pumpkin pie spice. Add pork chops; cook, turning once, over medium heat 4-6 minutes or until browned. Remove pork chops from skillet; keep warm.

Combine 1/2 cup apple juice, remaining pumpkin pie spice and 1 tablespoon butter in same skillet. Bring to a boil; remove from heat. Add stuffing mix and celery; let stand 5 minutes.

Place pork chops into greased 9-inch square baking pan; top each with apple slice and about 1/3 cup stuffing mixture.

Cover; bake 20-25 minutes or until pork internal temperature reaches 145ºF and stuffing is heated through.

Combine remaining apple juice, remaining butter and brown sugar in 1-quart saucepan. Cook over medium heat until mixture comes to a boil; boil 1 minute.

Place pork chops on serving platter; drizzle with brown sugar mixture.

*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg and 1/8 teaspoon ground cloves.

Recipe Tip

Apple juice is usually sweetened with sugar in some form whereas, apple cider is pure apple juice without any additional sweetening. Some cider is sold pasteurized which has a longer shelf life. Because cider can be more perishable than apple juice, check the label for storage recommendations.

Nutrition Facts (1 serving)

Calories: 420

Fat: 20g

Cholesterol: 90mg

Sodium: 410mg

Carbohydrates: 35g

Dietary Fiber: 2g

Protein: 24g

Recipe #12618©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

Pork is probably my favorite meat, right up there with Lamb... OH!! to have a pork roast like my mother made ( I am 73) Fall of the bone.... No more.. Sure it is healthier but how much do you eat.
Well, I have been brining my pork...... Very tender chops....... Bring to a boil 1 cup of water . Add 3 tablespoons of Kosher salt or 2 1/2 tablespoons of regular salt. Boil just until salt dissolves . ( a minute or two).. Remove from stove and add 2 cups of very cold water... Add pork chops and let stand for @ least 30 minutes and NO LONGER than 4 hours as membrane will break down...
I add garlic, or what ever I like. ( tarragon? ).. This does NOT make the pork taste salty but you can taste the spice .... Experiment with spices ( ? cumin)
I know today young and older cooks are busier, but give it a try.... Love the garlic taste !!!!!
Making tonight......
This was very good but the chops were kind of dry and tough. maybe it was the cut of meat. but i would make it again. thanks Bonnie

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