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Stuffed Pork Chops


  • Brine

  • Filling


  • Brine:

  • 1.

    Brine your pork chops to infuse the meat and plump it up with both flavors and juiciness.

  • 2.

    In a medium bowl mix together the brine ingredients.

  • 3.

    Place the pork chops in a large re-sealable plastic bag (double up the bag to ensure no leaks).

  • 4.

    Pour in the brine mixture into the inside bag overtop the chops and then close the plastic bags to seal everything in.

  • 5.

    Place in the refrigerator for 6 hours or up to 24 hours.

  • Filling:

  • 1.

    In a sauté pan over medium heat cook bacon until crispy.

  • 2.

    Remove bacon and place on paper towel to drain.

  • 3.

    Drain bacon fat from pan leaving 1 tablespoon.

  • 4.

    Return the pan to medium heat.

  • 5.

    Add apples, onion, thyme, sage, salt and pepper.

  • 6.

    Cook for approximately 8 minutes or until apples are tender.

  • 7.

    Deglaze pan with white wine.

  • 8.

    Stir to get the crispy bits from the bottom of the pan.

  • 9.

    Season to taste with salt and pepper.

  • 10.

    Remove from heat.

  • 11.

    Chop cooked bacon into bite sized pieces and add to mix.

  • 12.

    Allow to cool.

  • 13.

    Remove pork chops from the refrigerator.

  • 14.

    Remove the pork chops from the brine and discard the brine.

  • 15.

    Pat the pork chop dry with paper towels.

  • 16.

    Place on a baking tray.

  • 17.

    Make an incision on the side of the pork chop using a sharp knife.

  • 18.

    Cut about 1 inch to make a pocket in the pork chop for stuffing.

  • 19.

    Be careful not to puncture through the pork chop.

  • 20.

    Repeat until all pork chops have a pocket.

  • 21.

    Stuff the chops with the cooled apple stuffing using a spoon.

  • 22.

    Then drizzle with oil and season with salt and pepper.

  • 23.

    Prepare barbecue for direct grilling.

  • 24.

    Preheat grill to medium high heat.

  • 25.

    Oil grill and place pork chops down for 4 – 5 minutes or until deep golden char marks are achieved.

  • 26.

    Turn 40 degrees to achieve nice cross hatch marks.

  • 27.

    Cook a further 4 minutes. Flip.

  • 28.

    Repeat cross hatch procedure.

  • 29.

    Cook for a further 7 minutes.

  • 30.

    Remove from heat and let rest for 5 minutes.

  • 31.

    Yields 6 servings.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Chardonnay and Merlot are the best wines to pair with Stuffed Pork Chops.


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