Sunday, September 18, 2011

Apple Stuffed Pork Chops (with secret ingredient) Recipe

Apple Stuffed Pork Chops

OK, get ready for some serious Yumaliciousness.  Yes, that's a real word because I said so.  I've been dreaming up this recipe for a while.  I got some help by visiting different websites, combining different ideas, and then tonight I put it all into action.  Here is what you will need....


(9) 1 1/4 inch thick pork chops - I used center cut pork loin - just cut the ingredients if you are making less - I wanted plenty of leftovers for another meal and for hubby to take for lunch
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cups chopped apple - I used Gala, but use any crisp sweet apple
1 tsp dried parsley
2 cups crushed Pork Rinds - aha!  The secret ingredient!
olive oil or vegetable oil - I used olive oil for the stuffing part & vegetable oil when searing the chops

1.  Heat about 2-3 Tbsp olive oil in a large saute pan.  Saute the onions until tender.  Remove from heat.
2.  Add celery, apples, parsley and crushed pork rinds to the pan and mix well.  Remove the mix into a large bowl.
3.  Heat a little vegetable oil in the same pan and heat
4.  Split the pork chops almost all the way through - a real butterfly cut.  Press the pork chop into the stuffing mixture to get a light coat.  Stuff the pork chop with the mixture until full and then press it closed.  Place the pork chop into the heated pan and sear each side well.  I was able to get 5 chops into the pan at one time so try to use a big pan.
5.  Remove from pan and into a large casserole dish.  Once you have done all of the chops, put into oven at 350 and bake for 20-25 minutes.  Serve immediately.

Why did I use pork rinds?  I am eating healthier and trying to watch my carbs.  Bread crumbs are too many carbs and crushed pork rinds have no carbs.  They added a ton of flavor and still providing that texture I love.

I served this with sauteed spinach.  Heat a bit of olive oil in a pan with some fresh crushed garlic.  Pile in some fresh spinach and saute until wilted.  That easy!  I think I would do sauteed fresh green beans too.  Yum!

I used some of the leftover stuffing mixture to sprinkle on the plate and a little over the spinach.  Yum!

Here were the results of our dinner....Hubby who won't eat apples... devoured it and packed some to take for lunch the next day.  Eleven  year old son who hates onion, celery, and pork rinds ate his up and asked for more.  He wouldn't eat the spinach , but still had his raw broccoli and carrots :)  My dear son even said that he would request this for his next birthday dinner.


  1. I might have to steal your secret ingredient idea. Yum!

  2. I just heard about using crushed pork rinds for fish. Didn't think of for pork chops. So worth a try :) Thanks for sharing.