Apple and Onion-Stuffed Pork Chops with Orange-Pine

Name: Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1-inch thick) pork chops; 2 slices bacon, roughly chopped; 1 large sweet onion, 1/2 chopped and 1/2 in wedges; 4 sprigs fresh thyme, stripped; 2 teaspoons chopped fresh sage leaves; 1 Granny Smith apple, peeled, cored and sliced thin; 2 tablespoons unsalted butter, room temperature; 1 1/2 cups plus 2 tablespoons pineapple-orange juice; 1/4 teaspoon ground cinnamon; Salt and freshly ground black pepper; Oil, for skillet; 1 lemon, zested; 2 teaspoons chopped flat-leaf parsley

Servings: persons

4 (1-inch thick) pork chops
2 slices bacon, roughly chopped
1 large sweet onion, 1/2 chopped and 1/2 in wedges
4 sprigs fresh thyme, stripped
2 teaspoons chopped fresh sage leaves
1 Granny Smith apple, peeled, cored and sliced thin
2 tablespoons unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons pineapple-orange juice
1/4 teaspoon ground cinnamon
Salt and freshly ground black pepper
Oil, for skillet
1 lemon, zested
2 teaspoons chopped flat-leaf parsley

1
Preheat the oven to 350 degrees F.
2
Gently cut pockets into chops by slicing horizontally in the side.
3
On a plate, place salt and pepper.
4
Dredge chops in seasoning.
5
In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes.
6
Pour mixture into a bowl.
7
Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon.
8
Season with salt and pepper.
9
Stuff each chop with apple mixture and hold together with skewers.
10
In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side.
11
Add 1 cup pineapple-orange juice and remaining onion wedges around the chops.
12
Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times.
13
Remove pork chops from pan and let rest 10 minutes.
14
Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan.
15
Bring the liquid to a simmer and cook until reduced by half, about 5 minutes.
16
Add lemon zest and parsley.
17
Pour sauce over pork chops.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (1-inch thick) pork chops, 2 slices bacon, roughly chopped, 1 large sweet onion, 1/2 chopped and 1/2 in wedges, 4 sprigs fresh thyme, stripped, and more.

Yes, Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions