Apple-Cranberry Stuffed Pork Chops with Sauteed Apples


Courtesy of Farm Flavor

Apples and pork are always a favorite pairing. This stuffed chop recipe adds the zing of cranberries.

  • Serving Size
  • Yields
    4 Servings

Nutrition Facts

  • KCal: 480kal
  • Carbs: 26g
  • Fiber: 5g
  • Fat: 22g
  • Saturated Fat: 8g
  • Protein: 46g
  • Sodium: 440mg


  • 2 medium-sized tart apples
  • 4 boneless pork loin chops, 1-inch thick (about 5 oz. each)
  • 2 tablespoon(s) butter
  • 1 cup(s) finely chopped fresh spinach, or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1/2 teaspoon(s) salt
  • 1/3 cup(s) dried cranberries, chopped
  • 1/2 teaspoon(s) ground black pepper
  • 4 tablespoon(s) apple juice or cider, divided
  • 2 tablespoon(s) olive oil


  1. Peel and chop one apple; leaving peel on second apple, thinly slice.
  2. To prepare stuffing: In small bowl, mix chopped apple, spinach, cranberries and 1 tablespoon of the apple juice; toss to combine.
  3. With very sharp knife, cut crosswise into each chop to form a pocket, taking care not to cut through. Stuff each chop with about 1/4 cup of the stuffing. Season chops with salt and pepper.
  4. In very large skillet, heat olive oil over medium high heat. Add pork chops; cook until well browned, about 7 minutes per side. Remove to platter; cover to keep warm.
  5. In skillet, heat butter over medium-high heat. Add sliced apples and remaining 3 tablespoons apple juice; cook until apples begin to soften, about 5 minutes. Serve with chops.