Norma's Apple Stuffing Pork Chops

Norma DeRemer


I have made this recipe for so many years and served it to family and guest with such good results and comments on the taste and flavor of these chops. I prefer the loin cut myself, but I'm sure any thick cut will do in this recipe.

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1 1/4 cut pork chops, split in center
ground coriander
1 Tbsp
vegetable oil or olive oil
salt and pepper to taste
3 c
stuffing mix, herb-seasoned with sage
1 medium
onion chopped
celery stalks, chopped
1/2 c
2 tsp
chopped parsley
2 c
chopped apples, can leave skins on if desired.
2 can(s)
or jars of brown gravy (if desired)
salt and pepper to taste

Directions Step-By-Step

Ask someone in the meat department at your grocery store to split your pork chops for you or cut them yourself when you get home.
Place a tablespoon of vegetable or olive oil in a heavy skillet over med-high heat.Sprinkle both sides of each pork chop with the coriander and salt & pepper to taste.
When oil heats, add the pork chops and brown on both sides until golden brown on the outside of each pork chop. Do not fully cook chops.
Remove pan from stove and place chops on a platter and let cool.
Place another fry pan onto the stove over med-high heat;add butter, chopped celery and onions and cook until onions become clear.Remove from stove
Place stuffing mix in a large bowl and add onion and celery along with your chopped apples. Add your parsley, salt and pepper to taste and stir until all is mixed well.
Stuff each pork chop full of stuffing mixture and place stuffing pocket side up in a 9 X 13 baking pan. (If you lay the chops down; the dressing will mix with the gravy and fall out of the chops)
Pour gravy over all and cover with foil and place in a pre-heated oven at 350 for 30 minutes.
Remove pan from oven and remove foil. Place pan back into oven and let cook for another 30 minutes until bubbly and well done.
Remove from oven and place on a large serving tray along with the gravy.
Serve with your favorite side dishes and enjoy.

About this Recipe

Course/Dish: Pork, Steaks and Chops
Collection: Pork Be inspired®