Midwest Corn and Apple Stuffed Pork Chops
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.
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
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.
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.
What others are saying
- ★★★★★
Perfect for a cozy dinner, the apples and corn made it so flavorful.
- ★★★★★
Loved the sweet and savory combo! My kids devoured these.
- ★★★★☆
Takes a little longer than expected to stuff and cook, but worth it.
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