Apple & Grape Stuffed Pork Chops

Stuffed pork chops have long been a weeknight showpiece in American home kitchens, turning a simple cut into something special. Here, Honeycrisp apple and sweet red grapes tuck inside with sage and thyme for a bright, orchard-kissed dinner.

Serves 4 · 25 min prep · 25 min cook

Estimate for one serving

• 450 cal
• 42g protein
• 20g carbs
• 22g fat
• 3g fiber

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Ingredients

• 4 (about 8 oz each) thick-cut boneless pork chops
• 1 cup red seedless grapes
• 1 large Honeycrisp apple
• 6 fresh sage leaves
• 1 tbsp fresh thyme leaves
• 1 shallot
• 1 tbsp Dijon mustard
• 2 tbsp extra-virgin olive oil
• 1/2 cup apple cider
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 4 cups baby arugula
• 1/4 cup chopped walnuts

Instructions

1. 1Preheat the oven to 375°F. Using a sharp knife, cut a deep horizontal pocket into the side of each pork chop without slicing all the way through. Season the chops inside and out with salt and pepper.
2. 2Finely dice the apple and halve the grapes. Mince the shallot and chop the sage. Mix the fruit, shallot, sage, thyme, and a drizzle of olive oil in a bowl for the stuffing.
3. 3Stuff each pork chop pocket generously with the apple-grape mixture, packing it in firmly. Secure the openings with toothpicks if needed so the filling stays put.
4. 4Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chops 3 to 4 minutes per side until deeply golden brown.
5. 5Brush the tops lightly with Dijon mustard. Pour the apple cider into the skillet the chops. Transfer the skillet to the oven.
6. 6Bake 12 to 15 minutes until the pork reaches 145°F internally and the fruit filling is hot and juicy. The cider will reduce into a light pan sauce.
7. 7Rest the chops 5 minutes on a cutting board. Meanwhile, toss the arugula with a splash of the pan juices and the chopped walnuts for a quick side.
8. 8Remove toothpicks, spoon any remaining pan juices and loose fruit over the chops, and plate each one alongside the dressed arugula. Serve hot so the sweet-savory stuffing shines.