Apple-Stuffed Pork Rib Chops

Have your butcher make a pocket in each chop, or use a sharp knife and make the pockets yourself. You can serve this with any cooked fruit on the side, but baked apples are particularly complementary.

Serves: 4Hands-on: 20 minutesTotal: 55 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. vegetable oil
  • 1⁄2 cup finely chopped celery
  • 2 Tbsp. minced onion
  • 1 medium apple, peeled, cored, and chopped
  • 2 tsp. dried rosemary or 2 Tbsp. fresh, chopped
  • 1⁄2 cup dry stuffing mix
  • 4 double-thick pork rib chops (8 oz. each)
  • 8 wooden toothpicks, soaked in water for 1⁄2 hour


  • Preheat oven to 350°F. Heat the vegetable oil in a large skillet over medium heat. Add the celery, onion, apple, and rosemary. Cook about two minutes; then stir in the stuffing mix.
  • Fill the pockets of the chops with the stuffing mixture and secure openings with toothpicks.
  • Place chops in a shallow baking dish and roast until fully cooked, about 30 minutes, flipping once during cooking. Let chops rest 5 minutes before serving.