Apple Glazed Stuffed Chops
  • Apple Stuffing:
  • 1/2 cup celery, diced
  • 1/4 cup (2 oz.) melted margarine
  • 3 cups herb seasoned Pepperidge Farm Stuffing
  • 1/2 cup apple juice (I use Martinelli's Apple Juice - it really makes a difference)
  • 1/3 cup raisins
  • 1/3 lb. apples, peeled, cored & diced (I use 1 large Granny Smith apple)
  • Apple Glaze:
  • 1/3 cup brown sugar
  • 1/4 cup apple juice
  • Stuffed Chops:
  • 4 (13 oz.) center-cut rib chops ( 1 1/2 to 2-in. thick) We sometimes use the boneless loin chop.
  1. Combine all stuffing ingredients together and toss. (Can be made a day ahead).
  2. In saucepan, combine glaze ingredients.
  3. Bring to a boil, reduce heat, and simmer 1/2 hour until reduced and thick. ( I never simmer for 1/2 hour, I just heat the glaze)
  4. Preheat oven to 350ยบ.
  5. If you are using a convection oven, preheat oven to 320 or 325 degrees.
  6. Split chops in half by making one cut from meat-side to bone.
  7. Leave connected at bone. (Or have butcher make a cut in the middle of the chop for stuffed chops). Stuff each chop with approximately 3/4 cup apple stuffing. (If you have any stuffing leftover, I pile it on top of the pork chop)
  8. Place in baking pan and pour some apple juice in bottom of pan, about 1/4 inch up the side of pan. Cover tightly with foil.
  9. Bake approximately 1 1/2 hours.
  10. Uncover and brush with glaze every 5 minutes for about 15 minutes.
  11. Brush with glaze again just before serving.
Note: Sometimes when using the boneless pork chop, I lightly brown the chops on both sides to sear the juices in the pork chop, place on a rack (so they are not sitting in the apple juice) in a baking dish and pile the stuffing on each pork chop instead of stuffing them. Proceed as directed in recipe for baking them.