This recipe for Apple and Rosemary Stuffed Pork Chops is one that your family is going to love. Dry pork chops are off the menu when they are stuffed with chopped apples, kale, lemon zest, herbs, and spices! Serve them alongside Garlic Cauliflower Mash for a low-carb dinner.
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Stuffed Pork Chops
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Have you ever thought to stuff a pork chop before? No? Well, you’re in for a real treat with this recipe!
These delicious stuffed pork chops pack incredible flavor into every bite. The fresh lemon zest helps pull all the flavors together while adding an unexpected bright note. The result? A thoroughly enjoyable and healthy meal you are going to love!
The stuffing mixture is made by sautéing fresh apple, kale and a few other ingredients, before being placed inside of a thick-cut pork chop which has had a pocket cut into in.
The stuffing adds moisture (pork chops are notoriously known for being dry, that is because of their lower fat content), and leaving the bone in, as well as searing the chops first before finishing off in the oven, also helps to keep all that moisture and flavor in too.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce: Onion, Garlic, Apple, Kale, Lemon, Rosemary
- Ground Cinnamon
- Thick-Cut, Bone-In Pork Chops – approximately 1″/2.5cm thick. You may have to ask your butcher to cut them thick for you.
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Pork Chops
One of the hero ingredients in this dish is pork chops, so here are some more recipes using the same:
- Maple-Balsamic Pork Chops in 20 Minutes!
- Amazing Pecan Crusted Pork Chops with a Fresh Plum Sauce
- Flavorful Grilled Herb-Rubbed Pork Chops for Al Fresco Dining!
How Do I Make Stuffed Pork Chops?
Just check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 3 Tbsp extra virgin olive oil, divided
- 1 small yellow onion, diced small
- 2-3 fresh garlic cloves, finely minced
- 2 cups kale leaves, stems removed, finely chopped
- 1 large apple, diced small
- 1 tsp ground cinnamon
- 2 tsp organic lemon zest
- 2 Tbsp fresh rosemary leaves, finely minced
- Sea salt and black pepper, to taste
- 4 (1”) thick-cut bone-in pork chops
- Preheat oven to 190C/375F/Gas 5.
- Heat one tablespoon of olive oil in a large, ovenproof skillet or sauté pan over medium-high heat. Add diced onion and garlic and cook for 4-5 minutes, stirring occasionally, until the onion is soft and fragrant.
- Reduce heat to medium and add another tablespoon of olive oil. Add the kale, apple, cinnamon, lemon zest, and fresh rosemary to the skillet and cook for 3-4 minutes, stirring occasionally, until the apple is soft and the kale is just wilted.
- Season with salt and black pepper, to taste, and stir to combine. Remove from heat and transfer apple mixture to a medium-sized bowl and set aside.
- With a sharp knife, carefully make a slit through the center of each pork chop to form a pocket. Do not cut all the way through. Divide the apple-rosemary filling between the 4 pork chops and secure the openings with toothpicks to hold the stuffing inside.
- Return the skillet to medium-high heat and add the remaining olive oil. Sear the pork chops on both sides until golden brown, around 3-4 minutes per side. Season with additional salt and black pepper, if desired.
- Transfer the skillet with the pork chops to the preheated oven and roast for 15-20 minutes or until the pork chops are cooked through, around 15-20 minutes or until an instant-read thermometer inserted in the center reads 145°F (63C).
- Allow the pork chops to rest for 3-5 minutes before serving with Garlic and Chive Cauliflower Mash or your favorite side dish. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 33mgSodium: 112mgCarbohydrates: 15gFiber: 4gSugar: 7gProtein: 12g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the main dish, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Iceberg Lettuce Wedge Salad with Bacon & Blue Cheese Dressing
- Side Dish: Garlic and Chive Cauliflower Mash – A Low Carb Side Dish
- Side Vegetable: 5-Ingredient Roasted Brussels Sprouts with Balsamic Glaze
- Beverage: Sparkling Pomegranate Cocktail with Citrus Vodka & Lime
- Dessert: Chocolate Guinness Cupcakes
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!