1-Step 1: Make the Filling In a skillet over medium heat, melt the butter or heat the oil for about 2 minutes. Sauté the onions until they turn translucent, which takes 4 5 minutes, then add the diced apples and cook for another 3 4 minutes until softened. Stir in 1/2 cup breadcrumbs, 1/4 cup dried cranberries, 1 beaten egg (or flax egg for vegan), 1 teaspoon Dijon, and thyme, seasoning with salt and pepper before removing from heat to cool.

2-Step 2: Cut Pockets and Stuff Place each pork chop flat and use a sharp knife to cut a deep pocket parallel to the bone without going through the other side. Season the inside and outside with salt and pepper, then spoon the cooled filling into each pocket, packing it gently. If you’re aiming for a lower-calorie version, use less stuffing and more apples for a lighter touch.

3-Step 3: Sear the Chops Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat until it shimmers. Add the pork chops and sear for 2 3 minutes per side until golden-brown, giving extra time for bone-in chops. This step locks in flavor and helps keep the stuffing secure.

4-Step 4: Deglaze and Prepare the Pan Sauce Remove the chops and set them aside, then add 1/2 cup apple cider or chicken broth to the pan, scraping up the browned bits for 1 2 minutes. Stir in 1 tablespoon Dijon and 1 tablespoon butter (or vegan butter) and simmer for 2 3 minutes until reduced, adjusting seasoning as needed.

5-Step 5: Roast and Rest Return the chops to the skillet, spoon some sauce over them, and roast in the oven at 375°F (190°C) for 10 15 minutes until they reach 145°F internally. Let them rest for 5 7 minutes to keep the meat juicy and flavorful.

6-Step 6: Serve and Adjust Slice the chops to show off the stuffing or serve whole, drizzling with the remaining sauce. For timing tips, prepare the filling while preheating the oven to save time. If you love stuffed dishes, try our roasted red pepper spinach stuffed chicken recipe for another easy idea.