Do you feel like your cooking skills are subpar? Have no fear, because today I’m going to teach you how to make Apple & Swiss Stuffed Bacon Pork Chops! These delicious pork chops are stuffed with an apple and swiss cheese mixture that will have your stomach begging for more. It is a perfect fall pork recipe that will bring the family together this fall season. This post is sponsored by The National Pork Board. All views expressed are that of our own.
This pork chop recipe is easy enough even the most novice of cooks can master it. What makes this dish so special is that it has both sweet and savory elements that come together in perfect harmony. The sweetness from the apples balances out the saltiness of the bacon and swiss cheese filling while also creating a satisfying flavor profile as well as texture.
Our family loves how versatile pork chops are. Stuffed with a sautéed homemade apple stuffing, and wrapped in bacon, these were pan-seared, and then finished in the oven.
Stuffed Pork Chops
The idea of stuffing pork chops with a filling may intimidate some home cooks, but we assure you it is worth the effort. It will take only a few minutes to prepare and then you can enjoy these delicious stuffed pork chops for dinner tonight! You can use any kind of stuffing, or cheese that you’d like!
Making Apple Stuffing
Making this apple stuffing was very easy. I peeled, cored, and cubed 2 green apples, 2 smalls stalks of celery, a small onion, and shallot. I sautéed them with butter in a frying pan and added spices like salt, dried thyme, and pepper. Once the apples were tender, and juicy I added in the panko crumbs which absorbed the liquid. The stuffing was not overly wet, but moist enough to form. Tip: don’t worry about the stuffing being dry because the juice from the chops and bacon with moisten it when oven-baked.
How to Make Apple Stuffed Pork Chops
Apple and pork go hand in hand because they both have a lot of flavor that can really stand up to each other. Making these Apple Bacon Stuffed Pork Chops may seem intimidating, but they are not overly complicated.
- Carefully create a slit on the flesh (not fat side) of your pork chops.
- Season pork chops with salt & pepper.
- Fill the pockets of the pork with one full slice of Swiss cheese.
- Add stuffing to each pork chop.
- Wrap each chop with 2 slices of bacon.
- Add 4 tablespoons of butter to a cast iron skillet.
- Add the pork chops with the bacon seam side down, and cook over medium heat for 4-5 minutes per side.
- Using an oven-mitt, add pan to the oven and finish these pork chops off for an additional 15 minutes at 350 degrees or until the internal temperature of the pork reaches 145 degrees F.
How to Cook Pork Chops
If you’re a home cook and have never cooked a pork chop in your life, then don’t worry! Cooked properly, pork chops can be juicy and delicious. It’s important to understand the different types of pork chops before cooking them so that you know which one will work best for your recipe. There are two main types: rib eye and loin. This recipe features loin which are leaner. Cut to one inch thickness, these chops will have a fat band along the outer edge. This provides flavor and moisture as the chops cook.
Since this recipe has a dual cooking method for the chops, both searing the chops on the stovetop, and finishing them in the oven to bake is done. For flavorful, tender and SAFE pork, cook whole muscle cuts (loin roasts, tenderloin, chops) until a meat thermometer reads 145⁰F followed by a 3-minute rest. A digital meat thermometer is the most accurate to read this temperature which is considered safe to eat.
It is a misconception that pork must be cooked until juices run clear and the meat is white. This is false! With modern pork production practices, commercial retail pork is safe when cooked to an internal temperature of 145⁰F, which will be a light blush pink color. These standards are determined by the USDA and FDA Food Code. The most delicious pork is not overcooked! More info on pork cooking temperatures.
If you have any leftovers, feel free to store them in an airtight container in the refrigerator for up to 3 days. Warm the chops in the microwave to heat. Please note, the bacon will likely not be crispy at this point. This recipe does not freeze well due to the nature of the stuffing and bacon.
More Pork Recipes
Visit pork.org for more pork cooking ideas and inspiration, or see the recipes below we’ve created.
- Grilled Asian Ginger Pork Chops
- Pressure Cooker Pork Chili
- Pineapple Pork Slaw Pork Street Tacos
- Chinese Sausage Fried Rice
Apple & Swiss Stuffed Bacon Pork Chops
- oven (adjusted to the center rack position)
- chef's knife
- 12" large cast iron skillet
- apple corer and peeler
- cutting board & knife
- measuring cup
- 5 thick center-cut lion pork chops They need to be at least 1" thick.
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 5 tablespoons butter
- 5 slices Swiss cheese
- 10 slices bacon
- 4 tablesppons butter
- 2 large green apples peeled, cored, chunked
- ¼ cup celery chopped
- 1 whole shallot diced
- ¼ cup onion diced
- 1 cup panko bread crumbs
- 2 tablespoons fresh basil divided, sliced thin
- ¼ teaspoon salt
- ¼ cup chicken broth
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- Place pork chops on a cutting board and slice about 2 1/2" deep into the non-fat side to create a pocket. Do not simply slice the chops because that will make it tough to stuff them.
- Sprinkle the chops with salt, and pepper and set aside.
- In a large skillet, add butter, apple, celery, shallot, onion, and half the fresh basil. Over medium heat, cook the mixture until onions are translucent and fragrant. Add the panko crumbs, and chicken stock and cook for an additional 2 minutes. The stuffing mixture will should be moist enough to form balls with a scooper.
- Stuff pork chops with an even amount of stuffing. Prepare a cast-iron skillet with 4 tablespoons of butter. Carefully wrap each chop with two slices of bacon. Place the chops bacon seam side down on the butter, and pan-fry for 4-5 minutes per side to crisp up the bacon.
- Once the bacon is crisp, using an oven mitt, place the cast iron skillet in the oven at 350°F. and cook for an additional 15 minutes or until the internal temperature of the pork is 145°F. Allow the pork to rest for 3 minutes before serving.