Pork Chops with Apple-Corn Bread Stuffing

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Servings: 2 Difficulty: Intermediate
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Golden-crusted pork chops topped with savory, sweet apple and cornbread stuffing.
Pork Chops with Apple-Corn Bread Stuffing recipe image
Pork Chops with Apple-Corn Bread Stuffing recipe image
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Pork Chops with Apple-Corn Bread Stuffing

Author: chefs-mate Courses:
Difficulty: Intermediate
Servings: 2

Description

Savor the comforting embrace of juicy, pan-seared pork chops crowned with a crispy, herb-infused cornbread stuffing studded with tart apples and sweet onions. This dish balances savory richness with fruity brightness, making it a perfect centerpiece for cozy weeknight dinners or intimate family gatherings. The quick bake ensures the pork remains tender while the topping achieves a delightful golden crunch. It’s simple, elegant, and deeply satisfying without requiring complex techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Preheat oven to 450°F.
  2. Season pork chops with 1/2 tsp thyme, salt, and pepper.
  3. Melt 1/2 tbsp butter in a heavy medium skillet over medium-high heat.
  4. Add pork chops to skillet; sauté until cooked through, about 3 minutes per side.
  5. Transfer pork chops to a small baking pan.
  6. Melt remaining 1 tbsp butter in the same skillet over medium-high heat.
  7. Add chopped onion and apple to skillet and sauté until beginning to soften, about 5 minutes.
  8. Add stuffing mix, water, and remaining 1/2 tsp thyme.
  9. Stir until water is absorbed and stuffing is moist, about 30 seconds.
  10. Mound 1/4 of stuffing on each pork chop.
  11. Bake until stuffing is crisp and beginning to brown, about 5 minutes.

Note

For best results, ensure pork chops are not too thick so they cook evenly with the stuffing topping.

Granny Smith apples hold their shape well during cooking; other tart apples work similarly.

Check internal temperature of pork (145°F) before serving if unsure about cooking time.

Keywords: pork chops, apple stuffing, cornbread, easy dinner, comfort food, quick meal, fall recipe, granny smith, pan-seared, thyme, baked pork, family dinner
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