Midwest Corn and Apple Stuffed Pork Chops

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork chops filled with sweet corn and tart apples, a celebration of heartland harvests. This american-inspired pork ready in about 50 minutes pairs bone-in pork chops, fresh corn kernels, Granny Smith apples for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut a horizontal pocket in the side of each pork chop without cutting all the way through.
  2. Step 2: In a small bowl, mix 1/2 cup fresh corn kernels, 1/2 cup diced Granny Smith apples, 2 tbsp diced yellow onion, 1 tbsp fresh thyme leaves, 1/2 tsp dried sage, 1/4 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Stuff the mixture into the pork chop pockets, then secure with toothpicks if needed. Pat chops dry and season with an additional 1/4 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Heat 1 tbsp butter in an oven-safe skillet over medium-high heat. Sear chops for 3 minutes per side until golden brown, then transfer skillet to oven.
  5. Step 5: Bake for 20-25 minutes until internal temperature reaches 145°F (63°C). While chops bake, melt 1 tbsp butter in a small saucepan, whisk in 1 tbsp all-purpose flour, then slowly add 1/2 cup chicken broth, stirring until sauce thickens (about 3 minutes).
  6. Step 6: Remove chops from oven, let rest for 5 minutes, discard toothpicks, and serve with mushroom sauce spooned over the top.

Equipment for this recipe

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Frequently asked questions

How long does Midwest Corn and Apple Stuffed Pork Chops take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Midwest Corn and Apple Stuffed Pork Chops?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in pork chops from drying out.

Can I substitute ingredients in Midwest Corn and Apple Stuffed Pork Chops?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Midwest Corn and Apple Stuffed Pork Chops for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Midwest Corn and Apple Stuffed Pork Chops?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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