Free Shipping On Orders Over $350

Cookbook Recipes

Apple and Apricot Stuffed Pork Chops

  • Robert Schaul
  • August 5, 2015
  • Pork
Apple and Apricot Stuffed Pork Chops

Start with Schaul’s French Cut Pork Chops


  • 6 French Cut Pork Chops
  • 2 oz Butter
  • 1 Small Onion, diced small
  • ½ Cup Celery, diced small
  • 2 Garlic Cloves, minced
  • 2 Apples, diced small
  • 10 dried Apricots, diced small
  • 2 Cups dried bread, cut into ½” pieces
  • 2 tsp fresh thyme
  • 2 tsp fresh parsley
  • 1-Tablespoon Oil
  • Salt
  • Pepper


Melt butter in sauté pan over medium-high heat. Sauté onion, celery, garlic, apples and apricots until onions are translucent and fruits and vegetables are tender.

Add in bread, thyme, parsley, salt and pepper. Continue cooking until bread is just softened. Set aside to cool.

Place the pork chops on a flat surface. Cut a slit horizontally to the bone so the chop can be opened like a book. Stuff each pork chop with 1/6 of the stuffing. Secure openings with a toothpick.

Preheat oven to 350 degrees F.

Heat oil in large skillet. Season both sides of pork chops liberally with salt and pepper. Add chops to pan. Cook 2 minutes per side or until browned.

Transfer chops to a baking dish and bake, covered for 15 minutes or until the internal temperature of the pork registers 155 degrees.


Yield: 4 servings