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Pecan-Stuffed Pork Chops

User Rating 4.5 Star Rating (4 Reviews)


The agreeable combination of apples and pecans in the stuffing makes these stuffed pork chops extra special. This recipe is for a dinner for two, but please feel free to double this recipe for a family meal.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: Serves 2


  • 2 pork chops, 1-inch thick or more
  • 1/4 cup fresh bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 cup minced apple
  • 1/4 cup chopped pecans
  • 1 small garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • dash black pepper
  • dash cayenne
  • 1/4 teaspoon ground mustard
  • dash ground cumin
  • 1 tablespoon vegetable oil
  • 1/4 cup chicken broth
  • 1/4 cup dry white wine
  • 1 small bay leaf


Trim pork chops of excess fat; make a pocket in each by cutting horizontally through to the bone.

Combine bread crumbs, onion, apple, pecans, garlic, parsley, cayenne, pepper, mustard, cumin and oil; mix well. Divide the mixture and fill each pocket with as much stuffing as possible.

Place chops in a greased baking dish. Pour the broth and wine over them and add the bay leaf. Add leftover stuffing if there is any. Cover and bake at 350° for about 1 hour or until tender, basting occasionally with pan juices. Serve with juices, over rice or with potatoes.
Serves 2.

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[blockquote shade=grur]Guide's Response to User Reviews
"Thanks for the helpful comment about the oven temperature ommission. I've updated the recipe." - Diana Rattray, Your Guide to Southern Food

User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member Beer001

I had never made a stuffed pork chop before trying this recipe and I must say I'm sold! Juices from the stuffing seep into the pork and vice versa in the most delicious way.

1 out of 1 people found this helpful.

See all 4 reviews

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