Apple Bacon Stuffed Pork Chops with blue cheese – thick cut, juicy pork chops cooked to perfection and loaded with an incredible apple, bacon and blue cheese stuffing.
Stuffed pork chops
These stuffed pork chops are the perfect fusion of flavors. Pork and apples are an ideal pairing, they go together like peanut butter and jelly, or fish and chips – they just make sense together.
Now, picture thick and juicy, perfectly caramelized pork chops loaded with those beautiful, crisp apples – elevate that by adding bacon and blue cheese, and we’ve created one exquisite dinner that will both impress, and satisfy.
Ingredients
Keep scrolling to the recipe card for full ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Pork Chops – I used pork loin chops, but bone in pork chops would work just as well – just make sure that whatever pork chops you use, that they are cut pretty thick, about an inch.
- Shallot – Large, chopped.
- Garlic – Fresh is best! Minced.
- Apple – Peeled & cored, sliced small.
- Bacon – Chopped.
- Blue Cheese – Crumbled.
- Rosemary – Fresh, chopped.
- Salt & Pepper – To taste.
How to make stuffed pork chops
- Preheat Oven – Preheat oven to 400 F degrees.
- Season Pork Chops – Cut a pocket in each pork chop. Season each pork chop with salt, pepper and rub them with the rosemary. Set aside.
- Cook Bacon – Cook bacon in a large ovenproof skillet. Reserve 1 tbsp of bacon fat in the skillet, and another tbsp for later, discard the rest.
- Make Stuffing – Add the shallot and apple to the skillet with the and fry until apple softens. Add garlic and continue cooking for another minute. Turn off heat, add blue cheese to skillet and stir.
- Stuff Pork Chops – Spoon stuffing into each pork chop envelope.
- Cook – Add remaining bacon fat to skillet and heat. Place pork chops in skillet and cook on each side until golden, about 3 minutes per side. Place skillet in preheated oven and bake for 10-12 minutes or the chops reach an internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop. Serve.
How to stuff pork chops
Again, reiterating – make sure that your pork chops are cut pretty thick, about an inch so that we can load them full of that amazing stuffing!
Cut a small pocket inside each pork chop using a sharp knife – make sure you don’t cut yourself. Don’t be afraid to stuff those puppies nice and full with the stuffing mixture (about 1/2 cup in each). It won’t matter if your stuffing sticks out, we want these chops to be fully LOADED.
What to serve with stuffed pork chops
I love serving my chops with a good starch and veg. Potatoes – mashed, roasted, baked or fried are an ideal choice! I’ve created a list of great side dish options to serve up with your pork chops!
- Crockpot Mashed Potatoes
- Instant Pot Mashed Cauliflower
- Red Wine Mushrooms
- Roasted Brussel Sprouts
- Skillet Green Beans
- Cauliflower Rice
- Thyme Skillet Potatoes
- Harvest Rice
- Ultimate Parmesan Roasted Broccoli
- Italian Roasted Mushrooms and Veggies
- Balsamic Parmesan Roasted Asparagus and Tomatoes
Make ahead
You can prep and stuff your pork chops the night before cooking – just store them covered in the fridge. Another option is keeping your pre-stuffed chops in the freezer, they should last for up to 4-6 months when properly stored.
Leftovers
Store leftovers in an airtight container in the coldest part of the fridge. Your leftover pork chops will keep for 4-5 days. Well-wrapped leftovers can be kept in the freezer for up to three months. Pork chops should be discarded if left out for more than 2 hours at room temperature due to bacteria growth.
Reheat leftovers in the microwave or oven until heated through.
Looking for more Recipes like this? Try these:
- Ranch Pork Chops and Potatoes Sheet Pan Dinner
- Honey Garlic Pork Chops
- Pan Seared Pork Chops with Gravy
- Korean Style Pork Chops
- Balsamic Pork Loin
- Italian Breaded Pork Chops
- Mustard Balsamic Pork Chops with Rosemary
- Easy Oven Baked Pork Chops
- Brown Sugar Balsamic Pulled Pork
- Pork Chops with Pistachio Salmuera
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Apple Bacon Stuffed Pork Chops
Ingredients
- 4 pork chops
- salt and pepper to taste
- 1 tbsp fresh rosemary chopped
- 4 slices bacon chopped
- 1 large shallot chopped
- 1 apple peeled cored and sliced small
- 2 cloves garlic minced
- 3/4 cup blue cheese crumbled
Instructions
- Preheat Oven: Preheat oven to 400 F degrees.
- Season Pork Chops: Cut a pocket in each pork chop. Season each pork chop with salt, pepper and rub them with the rosemary. Set aside.
- Cook Bacon: Cook bacon in a large ovenproof skillet. Reserve 1 tbsp of bacon fat in the skillet, and another tbsp for later, discard the rest.
- Make Stuffing: Add the shallot and apple to the skillet with the and fry until apple softens. Add garlic and continue cooking for another minute. Turn off heat, add blue cheese to skillet and stir.
- Stuff Pork Chops: Spoon stuffing into each pork chop envelope.
- Cook: Add remaining bacon fat to skillet and heat. Place pork chops in skillet and cook on each side until golden, about 3 minutes per side. Place skillet in preheated oven and bake for 10-12 minutes or the chops reach an internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop.
Recipe Notes
- You can prep and stuff your pork chops the night before cooking – just store them covered in the fridge. Another option is keeping your pre-stuffed chops in the freezer, they should last for up to 4-6 months when properly stored.
- Store leftovers in an airtight container in the coldest part of the fridge. Your leftover pork chops will keep for 4-5 days.
I have noticed lately that when I “Jump to Recipe” to download, then copy and paste (windows 10), that the ingredients are repeated such as “1 cup milk1cup milk”. When I use the print option, then copy & paste everything is just fine. Just wondering what might be going on. Love the recipes you post. Thanks, Dan
It’s a problem with the plugin, it will be updated in the next few days.
I made these tonight and I had to substitute red onion and Feta cheese but they were amazing! My husband who doesn’t care for Feta loved them.He said because ours were soo thick they need some of the stuffing on top as well. 1st time to make stuffed pork chops. Thank you Jo!!
Can i substitute blue cheese with something else? I’m lactose intolerant.
I know there are lactose free cheeses, but I suppose you could omit it.
Thanks Jo! I think I’m going to brave it and try with the blue cheese. Apparently blue cheese is the lowest lactose content in all the cheeses. Cant wait to cook it!
This was so so delicious! Pork chops were tender and juicy. Love all your recipes! Another winner! Thank you!
It was absolutely delicious and yummy in every way possible! It’s something my family will be making again and again!
Jo- could I make this recipe using a pork tenderloin?
The cooking time will need to be adjusted, but yes that will be delicious!
For those who worry about the pork chops drying out, place 1/2 apple, cut side down, on top of each chop before placing in the oven.
Throw away the bacon fat? Say it ain’t so, Jo…save your bacon fat for other recipes
You’re right, I do, I store my bacon fat in the freezer for when I need it. 🙂
Absolutely delicious. Surprisingly quick and easy for such a flavorful dish.
Awesome recipe. Boyfriend loved it! He said it tastes like a fine restaurant guality meal.
Delicious stuffed pork chops, mine came out a bit dry so I will do less cooking time next time.
What would you say is a good hearty side to go with these chops?
Thank you!
Usually I love mashed potatoes with my chops.
Absolutely delicious! Thanks for sharing.
I can’t wait to make this for my pork-bacon-blue-cheese-loving hubby. Thanks for this recipe!!
My pleasure!
OMG! Thank you for this recipe! I made it tonight with a few changes… For one, I brined the chops for 4 hours, I used bone-in from a rack and I deglazed the pan with a bit of Pinot noir and bitter then strained the sauce. Otherwise I followed your recipe. IT WAS DELISH!!! ❤️❤️❤️
You’re welcome, so happy you liked it!
I cant wait to make this but i do not like Blue Cheese or cheeses like it what would be another good choice?
Are you a fan of feta? If you don’t like crumbly cheeses, mozzarella would be lovely as well.