Best 11 Pork Chops With Apple Sage Stuffing Recipes

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Are you looking for an easy yet delectable recipe to prepare pork chops with apple sage stuffing? This dish combines succulent pork chops with a flavorful stuffing made from apples, sage, and other aromatic ingredients. The result is a hearty meal that is sure to tantalize your taste buds and impress your dinner guests. Whether you're a seasoned cook or just starting out, this article will provide you with all the information you need to create this mouthwatering dish.

Let's cook with our recipes!

APPLE-SAGE PORK CHOPS



Apple-Sage Pork Chops image

This is dish is one of the most loved in my home and is asked for weekly. I hope others will enjoy as well.

Provided by Patty

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 13

2 tablespoons flour
1 ½ teaspoons dried sage
1 teaspoon minced garlic
1 teaspoon ground thyme
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon paprika
4 boneless pork chops
2 tablespoons olive oil
1 onion, thinly sliced
2 red apples, thinly sliced
½ cup apple juice
1 tablespoon brown sugar

Steps:

  • Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.
  • Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.
  • Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.
  • Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 318.2 calories, Carbohydrate 23.5 g, Cholesterol 58.9 mg, Fat 14 g, Fiber 3.1 g, Protein 24.6 g, SaturatedFat 3.5 g, Sodium 620 mg, Sugar 15.1 g

APPLE PORK CHOPS AND STUFFING



Apple Pork Chops and Stuffing image

Tender, moist pork chops surrounded by apples and stuffing make this quick and easy supper a great meal anytime.

Provided by Sweetly

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h15m

Yield 6

Number Of Ingredients 6

1 tablespoon vegetable oil
6 (1-inch thick) boneless pork loin chops
1 ½ cups water
¼ cup margarine
1 (6 ounce) package pork stuffing mix
1 (21 ounce) can apple pie filling with cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
  • Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
  • Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 553.1 calories, Carbohydrate 46.1 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 2 g, Protein 44 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 3.1 g

SAGE RUBBED PORK CHOPS WITH WARM APPLE SLAW



Sage Rubbed Pork Chops with Warm Apple Slaw image

NOTE: To make this quicker and easier you can use one 16-ounce bag of pre-shredded carrots and cabbage, called "Slaw Mix" instead of starting with whole cabbage and carrots. This dish can also be a one-pot-meal if you need to swap around. Just serve with some nice brown bread or whole-grain or whole-wheat bread.

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried
1 large clove garlic, minced (about 1 teaspoon)
1 teaspoon salt, divided
Freshly ground black pepper
4 (3/4-inch) bone-in pork loin chops (about 8 ounces each)
1 large onion
1 large Granny Smith apple, cut in 1/2, cored
1/2 head green cabbage, cored
3 large carrots
2 teaspoons olive oil, divided
2 tablespoons cider vinegar
3/4 cup low-sodium chicken broth

Steps:

  • Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks).
  • Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove.
  • Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer.
  • To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices.

PORK CHOPS WITH APPLE-SAGE STUFFING



Pork Chops with Apple-Sage Stuffing image

Apples and sage-scented stuffing made from an easy packaged mix cook with smoked chops, then rest overnight to marry flavors even more.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h5m

Yield 4

Number Of Ingredients 9

1 tablespoon butter
1/2 cup chopped onion (1 medium)
1/2 cup thinly sliced celery
1 cup chopped apple
1/2 cup raisins
1 cup apple juice
1 (6-oz.) pkg. sage and onion-seasoned one-step stuffing mix
4 (4-oz.) boneless smoked pork chops
2 tablespoons apple jelly

Steps:

  • Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion and celery; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
  • Add apple, raisins and apple juice; cook 2 to 3 minutes or until mixture comes to a boil. Remove from heat; stir in stuffing mix. Spread mixture in sprayed baking dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Bake covered for 30 minutes.
  • Uncover baking dish; brush pork chops with jelly. Bake uncovered an additional 15 to 20 minutes or until pork chops are thoroughly heated.

Nutrition Facts : Calories 510, Carbohydrate 68 g, Cholesterol 65 mg, Fat 1, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 2210 mg, Sugar 30 g

BAKED PORK CHOPS WITH APPLE STUFFING



Baked Pork Chops with Apple Stuffing image

Apples and pork chops make a delicious pairing. I like to make this stuffed pork chop in the Fall when the new crop of apples are out. It makes a hearty meal and is great when the weather turns a little brisk.-Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 20

STUFFING:
2/3 cup chopped celery
1/3 cup chopped onion
2 tablespoons butter
2 cups unseasoned stuffing cubes
1/2 cup chopped peeled apple
1/4 cup chicken broth
2 tablespoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
PORK CHOPS:
4 bone-in pork loin chops (1 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken broth
1-1/2 cups chopped peeled apple
3 tablespoons chopped walnuts
3 tablespoons maple syrup

Steps:

  • In a large skillet, saute celery and onion in butter until tender. Place in a large bowl. Stir in the remaining stuffing ingredients., Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing mixture. Secure with toothpicks. Sprinkle pork with salt and pepper., In a large skillet, brown chops in oil and butter on both sides. Transfer to a greased 13x9-in. baking dish. Add broth to the skillet, stirring to loosen browned bits from pan; stir in the apple, walnuts and syrup. Pour over pork chops., Cover and bake at 350° for 50-60 minutes or until a thermometer reads 160°. Discard toothpicks before serving.

Nutrition Facts : Calories 642 calories, Fat 38g fat (14g saturated fat), Cholesterol 135mg cholesterol, Sodium 694mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 41g protein.

PORK CHOPS WITH APPLES AND SAGE



Pork Chops with Apples and Sage image

Enjoy these pork chops with apples and sage - a tasty dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h25m

Yield 4

Number Of Ingredients 9

2 1/2 cups apple juice
1/2 cup packed brown sugar
1/4 cup kosher (coarse) salt
4 boneless center-cut pork chops, 1/2 inch thick (4 oz each)
1/2 teaspoon pepper
2 teaspoons olive oil
3 Granny Smith apples (about 1 1/4 lb), peeled, sliced
1 tablespoon packed brown sugar
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves

Steps:

  • In large resealable food-storage plastic bag, mix 2 cups of the apple juice, 1/2 cup brown sugar and the salt. Add pork chops; seal bag. Refrigerate 8 hours, turning bag occasionally.
  • Drain pork chops, discarding marinade. Pat pork dry; sprinkle with 1/4 teaspoon of the pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 3 minutes on each side. Reduce heat to medium-low; cook 1 to 2 minutes longer on each side or until pork is no longer pink in center. Remove pork chops from skillet; cover to keep warm.
  • Add apples to skillet; cook 4 minutes, stirring frequently, until lightly browned. Add 1 tablespoon brown sugar, the sage and remaining 1/2 cup apple juice and 1/4 teaspoon pepper. Increase heat to medium-high; cook 3 minutes or until apples are soft. Spoon apples over pork chops.

Nutrition Facts : Calories 250, Carbohydrate 24 g, Fiber 2 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg

3-INGREDIENT PORK CHOPS WITH ROASTED APPLES AND SAGE



3-Ingredient Pork Chops With Roasted Apples and Sage image

The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Dinner     Fall     Pork Chop     Pork     Apple     Sage     Quick & Easy

Yield Serves 4

Number Of Ingredients 6

4 (1 1/4"-thick) bone-in pork chops
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
2 tablespoons olive oil
3 medium crisp, sweet apples (such as Honeycrisp, Fuji, or Gala), cut into 2" wedges
10 sage leaves

Steps:

  • Preheat oven to 400°F. Season pork chops on both sides with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork chops, turning occasionally (including outside edge of fat cap), until browned all over, 8-10 minutes. Transfer chops to a roasting pan.
  • Cook apples, sage, and 1/2 tsp. salt in same skillet over medium heat, turning apples, until browned on all sides, about 3 minutes. Transfer apples and sage to roasting pan, nestling around chops.
  • Transfer roasting pan to oven and roast until chops are cooked through and an instant-read thermometer inserted into center of chops registers 160°F, 8-10 minutes.
  • Divide chops among plates and serve with apples and sage alongside.

APPLE SAGE STUFFED PORK CHOPS



Apple Sage Stuffed Pork Chops image

I found this recipe in an old recipe file a friend had. She'd never tried it but gave it to me. It's a little time consuming but well worth every minute. Although I've never frozen them, I bet they'd keep well for a quick dinner as this is easily doubled or tripled. This dish is a big hit with my family and friends. I usually make extra dressing for a side dish.

Provided by Suellen Anderson

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

4 thick boneless pork chops
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons butter
1 cup whole wheat bread, cubed
1 apple, peeled,cored & diced
1 teaspoon dried sage
1/2 teaspoon coriander
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oil
1 teaspoon butter
1/2-3/4 cup chicken broth

Steps:

  • Cut a pocket into each pork chop and trim fat.
  • Saute onion & celery until soft in 2 T. butter.
  • Add bread cubes, apple, sage & coriander.
  • Mix well & moisten with 2 T. broth.
  • Stuff the chops with the dressing.
  • Hold together with toothpicks if you wish.
  • Mix together flour, salt& pepper.
  • Dredge the chops in mixture.
  • Heat oil & 1 t. butter.
  • Sear the chops & put into a sprayed baking dish.
  • Pour remaining broth over chops, cover & bake at 350 degrees for 1 hour.

PORK CHOPS STUFFED WITH APPLES AND SAGE



Pork Chops Stuffed With Apples and Sage image

To compliment this dish, serve it with light side dishes such as Recipe #251321, and Recipe #260696, and topped with some decorative fresh parsley. Your kitchen will be filled with aromatics all day! A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.

Provided by 2Bleu

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
1/2 cup yellow onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup granny smith apple, finely chopped
1/2 cup mushroom, finely chopped
1 1/2 cups herb stuffing mix (Pepperidge Farm)
14 ounces chicken broth
5 fresh sage leaves, finely chopped (or 1/2 tsp rubbed sage)
6 tablespoons fresh parsley, finely chopped, divided
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1/4 teaspoon ground red pepper
6 pork chops, 2-inch thick bone-in center-cut
1/4 cup olive oil, divided

Steps:

  • Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, Sauté 10 minutes or until vegetables are tender and liquid evaporates.
  • Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
  • Preheat oven to 375°F Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
  • Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
  • Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
  • Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan. Bake for 30 to 40 minutes. Let stand 5 minutes before serving.

APPLE SAGE CORNBREAD-STUFFED PORK CHOPS FOR TWO



Apple Sage Cornbread-Stuffed Pork Chops for Two image

These pork chops are going to be a date night favorite in your household this fall. It's a warm, hearty dish that you can make together: One of you can hold the pork chop as the other stuffs it, or vice versa.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 11

2 boneless pork chops (1 pound total)
2 tablespoons olive oil
1 garlic clove, minced
1/2 onion, diced
1/2 cup chopped green apple, such as Granny Smith
1/2 cup diced carrots
1/2 cup diced celery
1 cup crumbled cornbread
1/4 cup chicken broth or stock
4 sage leaves, coarsely chopped
Salt and ground black pepper

Steps:

  • Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
  • In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
  • Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
  • Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
  • In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing!

PORK CHOPS WITH APPLES AND STUFFING



Pork Chops with Apples and Stuffing image

The heartwarming taste of apples with cinnamon is the perfect accompaniment to tender pork chops. This dish is always a winner with my family. Because it calls for only four ingredients, it's a main course that I can serve with little preparation. -Joan Hamilton, Worcester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 5

6 boneless pork loin chops (6 ounces each)
1 tablespoon canola oil
1 package (6 ounces) crushed stuffing mix
1 can (21 ounces) apple pie filling with cinnamon
Minced fresh parsley, optional

Steps:

  • In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish. Place the pork chops on top; spoon stuffing over chops., Cover and bake at 350° for 35 minutes. Uncover; bake until a thermometer reads 145°, about 10 minutes longer. If desired, sprinkle with parsley.

Nutrition Facts : Calories 527 calories, Fat 21g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 550mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 3g fiber), Protein 36g protein.

Tips:

  • To save time, use pre-cut apple slices or frozen sage.
  • If you don't have a meat mallet, use a rolling pin to pound the pork chops.
  • Be careful not to overcook the pork chops, as they will become tough.
  • Serve the pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
  • If you're using frozen pork chops, thaw them completely before cooking.
  • You can also use boneless, skinless chicken breasts or thighs in this recipe.
  • If you don't have apple cider, you can substitute chicken broth or water.
  • To make the stuffing ahead of time, simply prepare it according to the recipe and then store it in the refrigerator for up to 2 days.
  • If you're short on time, you can skip the stuffing and simply season the pork chops with salt, pepper, and sage.
  • This recipe is also great for a special occasion dinner.

Conclusion:

Pork chops with apple-sage stuffing is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion dinner. The pork chops are juicy and flavorful, and the stuffing is savory and aromatic. This dish is sure to please everyone at your table.

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