Cranberry and Apple Stuffed Pork Chops

Cranberry and Apple Stuffed Pork Chops

Valerie 5

"This is a sweet and savory stuffed boneless pork chop. It is very easy and quick to prepare."

Ingredients 1 h 45 m {{adjustedServings}} servings 427 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the onion and apple; cook and stir for 5 minutes. Stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes more. Season to taste with salt and pepper, then scrape the mixture onto a plate, and refrigerate until cold.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
  3. Cut a large pocket into the pork chops using a sharp, thin bladed knife. Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper to taste, and place into the hot skillet. Cook on each side until browned, about 3 minutes, then transfer to a baking dish. Top with the remaining apple mixture, and cover the baking dish with aluminum foil.
  4. Bake in preheated oven until the pork is no longer pink in the center, about 40 minutes depending on the thickness of the pork chops. Uncover, and bake about 10 minutes longer until the apple mixture has browned around the edges.
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Reviews 40

  1. 48 Ratings


This recipe was really good and so simple to make. The only adjustment i made was to use the glaze from the "apple cranberry stuffed pork chops". The glaze combines apple juice, corn starch and brown sugar. The glaze ensures that your pork chops wont be dry and adds a little more sweetness to the recipe. The only other thing i would add would be to adjust the baking time depending on the thickness of your pork chops. I only baked mine for 25 minutes vs. the 40 minutes it calls for in the recipe.


This is the best pork chop recipe I have tried in a long time. My hubby bought some really thick bone-in chops and we wanted to try something different. The balsamic in this intrigued me. I almost doubled the filling for the 3 huge chops I used. I cooked it covered for about 50 minutes then uncovered for 10....there was still a good bit of juice in the bottom so I cooked it on the stove top to reduce it a bit and added a small squirt of Dijon mustard to it. Served the sauce over the chops and my favorite Brazilian White Rice (Thanks Nanda). WE had a fantastic dinner. My hubby and I both want the leftovers for lunch tomorrow! Thanks Valerie!

Donna Cuellar

I made this for dinner tonight and my husband told me that it was the best meal i've ever cooked. I added some garlic and chopped almonds to the apple mix but other than that I followed the recipe exactly