Fruit Stuffed Pork Chops with Apple Rings

Butterflied pork chops stuffed with a fruit and bread crumb filling, browned in butter, then simmered low and slow until fork-tender. The stuffing combines diced apples and pears with cinnamon-raisin bread crumbs, onion, celery, and ground sage. Leaving the skins on the fruit adds texture and keeps the pieces from dissolving during cooking.

The glazed apple rings served around the chops make this a real centerpiece dish. Cored apples get sliced thick, tossed in lemon juice to prevent browning, then poached in a simple syrup of sugar, water, and corn syrup. They come out glossy and tender but still hold their ring shape.

Apple juice and water in the braising liquid steam the stuffed chops while adding a subtle sweetness to the pan drippings.

Kitchen Tips

• Secure the stuffed chops with wooden toothpicks so the filling doesn’t spill out while browning.
• Brown on both sides before adding liquid. That sear locks in flavor and gives the chops color they won’t get from simmering alone.
• Use a firm cooking apple like Granny Smith for the glazed rings. Soft apples fall apart in the syrup.
• Simmer gently, don’t boil. High heat toughens pork. Low and steady for 55 minutes keeps everything tender.

Variations

• Swap pears for dried cranberries in the stuffing for a tart, festive twist.
• Add a splash of bourbon to the apple ring syrup for a boozy, caramelized glaze.
• Use bone-in chops cut with a pocket by your butcher if butterflied aren’t available.