Stuffed Pork Chops

This festively-stuffed pork chop is reminiscent of fruit cake with a touch of orange, cinnamon, a few raisins, chopped apple, and bread cubes. It seems like an odd mixture, but the sweet and savory are tied together perfectly with the cheddar cheese. We think your family will enjoy this recipe.


  • 1 1/4 cups dry bread cubes
  • 1 tablespoon butter
  • 1/2 cup chopped apple
  • 1/3 cup grated cheddar cheese
  • 2 tablespoons raisins
  • 1/4 teaspoon salt
  • 1/2 tablespoon orange zest
  • 1/4 teaspoon cinnamon
  • 4 (3/4 inch thick) pork chops
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Make dry bread cubes made by toasting bread until it is brown and dry. Cut the bread into 1/2-inch cubes. Measure and set aside.
  2. In the butter, sauté the chopped apple until just tender. Add the cheese to the warm apple pieces. The cheese will partially melt. Add the raisins, 1/4 teaspoon salt, zest, and cinnamon. Stir and add the mixture to the toasted bread cubes.
  3. Place the pork chops on a cutting board. Holding the knife parallel to the board, use a fillet knife or other thin-bladed knife to cut a pocket into the pork, starting from the fatty side and going nearly all the way through but leaving the sides intact and the opening small.
  4. Stuff about 1/3 cup of the dressing into the pork chops, reserving any that does not fit into the pockets. Push the dressing far into the pocket of each pork chop with the dressing pushed away from the opening.
  5. Push two toothpicks diagonally through the outer edges of the pork chop to secure the opening. Salt and pepper the pork chops.
  6. To cook the pork chops in a skillet, cook them in butter for about six to eight minutes on each side or until done.

Baker’s Notes:

To cook them on the grill, brush the pork chops with oil and then cook them for four to eight minutes on each side over medium heat.

To bake them in the oven, place the pork chops on a lightly oiled baking sheet (or on a rack on a baking sheet if you would like to keep the pork chops out of the pan juices). Cover the pan with aluminum foil and tightly press the foil around the edges to trap steam and keep the chops from drying out. Bake for about 45 minutes at 350 degrees.

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(Updated from May 22, 2014)

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