Midwest Corn and Apple Stuffed Pork Chops

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork chops filled with sweet corn and tart apples, a celebration of heartland harvests. This American-inspired pork recipe, 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

4 bone-in pork chops
1/2 cup fresh corn kernels
1/2 cup Granny Smith apples
2 tbsp yellow onion
1 tbsp fresh thyme leaves
1/2 tsp dried sage
1/4 tsp salt
1/4 tsp black pepper
1 tbsp butter
1 tbsp all-purpose flour
1/2 cup chicken broth

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Instructions

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.
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.
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.
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.
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).
Step 6: Remove chops from oven, let rest for 5 minutes, discard toothpicks, and serve with mushroom sauce spooned over the top.