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.

I really enjoyed this recipe. The sweetness of the apple goes nicely with the pork and I love the crunchiness from the pecans. Will definitely make again!

I am disabled and on a food assistance program. When I got my food box, yesterday, it had two frozen pork chops... very thick pork chops. I had recently seen a stuffed pork chop how to show, and decided to give it a try. I used walnuts instead of pecans, celery instead of parsley, and did not add any garlic. I had some leftover cranapple sauce that I previously made and I added that to the mix. I also used cream of celery soup instead of the chicken broth. I am sure the exact recipe is great, but I wanted you all to know that even when you make a few changes so it fits with the foods you have available, it turns out awesome. I did turn on the broiler for a few minutes to brown the top... and it was awesome. I felt like I was eating in a fancy gourmet restauraunt. I highly suggest this as a great way to jazz up what can often be boring.

The recipe has quick prep time and is tasty; however, the author forgot to put the oven temp in the instructions. Many of us just wing it, but there are those that will not even try without explicit information.