Apple Rosemary Stuffed Pork Chops (Easy Fall Dinner)
These Apple Rosemary Stuffed Pork Chops are butterflied, then packed with a sweet-savoury apple, onion and rosemary filling before being pan-seared and baked until juicy. It’s the kind of dinner that looks like it took real effort but comes together in under an hour, perfect for easing into fall.
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⚡ A Quick Look at the Recipe
What is this recipe? Butterflied pork chops stuffed with a sweet-savoury apple, onion and rosemary filling, then pan-seared and baked until juicy.
💡 Quick tip: No toothpicks on hand? Kitchen twine works just as well to hold the stuffing in place.
What’s the best apples to use?
If you’re cooking savoury dishes like this one, apple is the ingredient quietly doing the heavy lifting, it blends well with rosemary and onion and soaks up any extra liquid in the pan. We like mixing a baking variety such as Honeycrisp with a tart one like Granny Smith for the best texture, though Ginger Gold and Northern Spy both work well too. For more on how different varieties perform in savoury cooking, see our Complete Apple Guide.
What temperature do pork chops need to be to serve?
Most pork is cooked to medium well, but for perfectly moist and juicy pork chops, cook them until they are just slightly less done than you would like. This allows the juices inside to still bubble up when it’s placed on the plate or in your mouth.
The ideal temperature to serve a pork chop is 145 degrees Fahrenheit (63 degrees Celsius).
What is the best way to cook pork chops?
The trick to juicy, tender pork chops is avoiding overcooking them. Most people don’t enjoy a very well done pork chop, even if it is moist. To avoid cooking your chops too long, consider using a meat thermometer to check the temperature in the centre. It should be 145 degrees Fahrenheit (63 degrees Celsius).
What you need to make Apple Rosemary Pork Chops
- 3 T. extra virgin olive oil, divided
- 1 small yellow onion, diced small
- 2-3 fresh garlic cloves, finely minced
- 2 c. kale leaves, stems removed, finely chopped
- 1 large apple, diced small
- 1 t. ground cinnamon
- 2 t. organic lemon zest
- 2 T. fresh rosemary leaves, finely minced
- Sea salt and black pepper, to taste
- 4 1” thick-cut bone-in pork chops
Kitchen equipment
- Cast iron skillet or saute pan
- Medium sized glass bowl
- Toothpicks
- Baking tray
How to make the recipe
Place top oven rack in centre position and pre-heat oven to 375°F.
Heat one tablespoon olive oil in a large, ovenproof skillet or sauté pan over medium-high heat. Add diced onion and garlic and cook, stirring occasionally, until the onion is soft and fragrant, around 4-5 minutes.
Reduce heat to medium and add another tablespoon of olive oil. Add the kale (find out more about kale’s health benefits here),, apple, cinnamon, lemon zest, and fresh rosemary to skillet and cook, stirring occasionally, until the apple is soft and the kale is just wilted, approximately 3-4 minutes. 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 centre 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 heat and add 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 pre-heated oven and roast until the pork chops are cooked through, around 15-20 minutes or until an instant read thermometer inserted in the centre reads 145°F.
Allow pork chops to rest for 3-5 minutes before serving with Garlic and Chive Cauliflower Mash or your favourite side dish.
Storing the recipe
You can keep raw pork chops in the fridge for 3-5 days so you can buy ahead of making. Once the meat is cooked, try to eat in one sitting.
Recipe tips
I recommend using a cast iron skillet. It keeps the meat from burning as it cooks and is oven-safe.
How do you feel about the apple peel? I personally prefer to remove it on, but your preference is up to you. Everyone says the most goodness is in there but I don’t like the texture!
This same stuffed-and-secured technique shows up in our Apple and Feta Stuffed Pork Tenderloin, so if this one becomes a regular, that’s a good next recipe to try.
Serving Suggestions
Serve alongside Roasted Golden Beets and Purple Potatoes or fluffy rice for a complete meal. For a heartier autumn spread, Apple Butternut Squash Casserole makes a lovely seasonal side.
FAQs
Q: Can I make stuffed pork chops without toothpicks?
A: Yes, kitchen twine works just as well to hold the stuffing in place. Tie once around the centre of each chop before searing.
Q: What’s the best apple to use for stuffing pork chops?
A: A mix of a baking variety like Honeycrisp with a tart one like Granny Smith gives the best texture and flavour balance. See the Complete Apple Guide for more detail on savoury apple pairings.
Q: Can I prepare these ahead of time?
A: You can stuff and secure the chops up to a day ahead and keep them covered in the fridge. Sear and bake just before serving for the best texture.
Apple Rosemary Pork Chops
A tasty fall seasonal ingredient way to serve pork chops topped with apple and rosemary
Ingredients
- 3 T. extra virgin olive oil, divided
- 1 small yellow onion, diced small
- 2-3 fresh garlic cloves, finely minced
- 2 c. kale leaves, stems removed, finely chopped
- 1 large apple, diced small
- 1 t. ground cinnamon
- 2 t. organic lemon zest
- 2 T. fresh rosemary leaves, finely minced
- Sea salt and black pepper, to taste
- 4 1” thick-cut bone-in pork chops
Instructions
- Place top oven rack in centre position and pre-heat oven to 375°F.
- Heat one tablespoon olive oil in a large, ovenproof skillet or sauté pan over medium-high heat. Add diced onion and garlic and cook, stirring occasionally, until the onion is soft and fragrant, around 4-5 minutes.
- Reduce heat to medium and add another tablespoon of olive oil. Add the kale, apple, cinnamon, lemon zest, and fresh rosemary to skillet and cook, stirring occasionally, until the apple is soft and the kale is just wilted, approximately 3-4 minutes. 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 centre 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 heat and add 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 pre-heated oven and roast until the pork chops are cooked through, around 15-20 minutes or until an instant read thermometer inserted in the centre reads 145°F.
- Allow pork chops to rest for 3-5 minutes before serving with Garlic and Chive Cauliflower Mash or your favourite side dish.
Notes
I recommend using a cast iron skillet. It keeps the meat from burning as it cooks and is oven-safe.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 232Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 33mgSodium: 112mgCarbohydrates: 15gFiber: 4gSugar: 7gProtein: 12g
Love this stuffed pork chop technique? Try Pecan Crusted Pork Chops with Plum Sauce or Bone-In Pork Chops with White Beans for more ways to dress up a chop.
