Baked Pork Chops (Stuffed – Apple, Brie & Cranberry)
If you are looking to step up your baked pork chops, stuff them with apple, green onion, brie, dried cranberries, spinach and herbs, then finish with a crisp lemon-thyme panko crust. They look impressive and taste great.
Savory with a touch of sweetness with easy swaps, variations and shortcuts. Perfect for a Sunday dinner.
What to expect
The pork chops: For maximum tenderness and moistness, they should be fairly thick (over 1 inch/2.5 cm) and brined (optional but recommended if you have the time).
The stuffing: You can use leftover Thanksgiving stuffing, but this fruit-veggie-cheese option is a great twist because it’s flavorful, melty, easy to make – just 5 minutes (and no bread to toast/cube) – and you can tailor it to your taste.
The panko topping is pre-toasted with lemon zest and thyme so it’s golden and crunchy by the time the chops are cooked – otherwise, crumbs can stay pale. We have options for a quick glaze if you prefer to skip the panko crumb.
The method: 4 simple steps – toast the panko topping, make the stuffing in a skillet, stuff and top with panko crust, then bake. Check out the variations and shortcuts.
Ingredients – tailored to your taste
- Pork chops: Bone-in pork chops are juicier, specifically rib chops, but boneless will work too, ~1¼–1½-inches (3.2-4.4 cm) thick. Ask the butcher to cut a ‘pocket’ in the chops (or do it yourself – it’s not hard).
- Stuffing: Apple, brie cheese, green onions, dried cranberries, garlic, fresh baby spinach, thyme, and rosemary. Everything should be finely diced and not too wet so it holds together well.
- Crispy topping: Panko breadcrumbs, butter, lemon zest, thyme (or other seasonings you like), 2 tsps mayo (helps panko adhere).
Substitutions
- Pork chops – replace with thick chicken breasts
- Panko crust: Replace butter with oil, panko with breadcrumbs, omit zest, or add finely chopped or dried herbs.
- Stuffing swaps:
|
Replace: |
With: |
|---|---|
|
Brie |
Camembert, Boursin (garlic & herb), goat cheese, Fontina, Gruyère, Mozzarella |
|
Green onions |
Shallots, onions, or leek (finely diced – use the tender part) |
|
Cranberries (dried) |
Dried cherries, golden raisins, chopped dried apricots, or chopped dates (sweeter) |
|
Baby spinach |
Baby kale (chopped), Swiss chard (well-drained), arugula (peppery), frozen chopped spinach (thawed & squeezed) |
Variations
- Try different stuffing combinations
- fennel, apple, Gruyère
- caramelized onions and gorgonzola
- sautéed mushrooms, Fontina, and leek
- simple apple and strong cheddar
- vegetable stuffing with quinoa
- traditional homemade stuffing or a quicker stovetop stuffing.
- Swap the panko crust for a glaze
- honey (or maple syrup) + butter + Dijon
- marmalade or peach/apricot preserves + balsamic vinegar + Dijon
- apple cider vinegar + honey + grainy mustard
Step-by-step instructions
Tip
How to cut a pocket in your pork chops: Lay the thick-cut chop flat on a cutting board. Insert a thin sharp knife into the thick side, making a horizontal cut into the side of the chop, going almost all the way through but not all the way. Here is a pork chop pocket video by Jamie Oliver .
Shortcuts
- Use leftover stuffing – here’s my go-to Thanksgiving make-ahead stuffing and a quicker homemade stovetop stuffing (22 minutes)
- Start with a boxed Stove Top stuffing – and add finely diced apples, cranberries, and cheese (optional).
- Cutting a pocket in the chops – ask the butcher to do it for you!
What to serve with baked stuffed pork chops
Dipping condiments: Here are a few of my favorites for these chops – no-cook cranberry-orange relish (5 minutes), plum sauce, applesauce, 5-minute herb sauce or peach chutney (or any chutney).
Perfect sides: microwave green beans, baked cheesy cauliflower, fig salad, mashed potatoes.
Recipe FAQs
Yes. Choose center-cut or pork loin boneless chops (~1¼–1½ inches thick). Thinner chops can dry out more quickly.
Use an instant-read thermometer and cook the meat to 145F/63C. It’s best to take the chops out a few degrees lower and rest them 3-5 minutes – the temperature will rise during resting. If you see some pink in the meat, it is perfectly safe at that temperature according to USDA guidance.
Use thicker chops, definitely brine them if you have time, don’t overstuff the chops, don’t overcook them ((finish at 145°F/63°C)), and rest the chops for 3-5 minutes after cooking.
More pork recipes
- rack of pork (succulent and impressive)
- homemade shake and bake pork chops
- sous vide Vietnamese pork chops
- boneless pork roast with gravy (reverse sear)
Or check out our full collection of pork recipes.
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Baked Pork Chops (Stuffed)
Ingredients
- 4 bone-in pork chops, ~1¼–1½-in (3.2-4.4 cm) thick, Note 1. (~3 pounds)
Brine (optional, but recommended)
- 4 cups cool water
- 3 tablespoons kosher salt
- optional: 2 tsp sugar, 2 sprigs of rosemary (or 1/2 tsp dried)
Panko crust
- 1 tablespoon butter (or oil)
- ½ cup Panko bread crumbs
- ½ lemon, zested (or more if you love lemon)
- ½ teaspoon dried thyme
- optional: ¼ tsp garlic powder
- 2 teaspoons mayonnaise (helps crumbs adhere to chops) Use in step 5.
Stuffing
- 2 teaspoons olive oil
- 3 green onions, finely chopped ~ 1/3 cup
- 1 apple, cored, finely diced no need to peel
- 2 cups baby spinach, chopped
- 1 ½ tablespoons finely chopped fresh herbs (or 1 ½ tsp dried) (thyme, rosemary, sage, oregano)
- 4 ounces brie cheese, rind removed, dice into small cubes
- ¼ cup dried cranberries
- kosher salt & black pepper to taste (start with ½ tsp)
Instructions
- PREP: Heat oven to 375F/190C. Line a baking sheet with aluminum foil or parchment paper. Finely chop the veggies, fruit and herbs. To brine pork chops (optional, but recommended for moist, flavorful chops), see Note 1.
- TOAST PANKO CRUMBS: Heat medium skillet to medium heat. Add butter, panko, lemon zest and thyme. Stir for 3 minutes or until golden brown. Set aside in a bowl. Wipe skillet with a paper towel.
- MAKE STUFFING: In same skillet, on medium heat, sauté chopped green onions, apple, spinach, herbs and seasonings for 3-4 minutes until apples are tender but not mushy. Let cool 5 minutes while you cut the pockets in the chops. Stir in cranberries and brie. Taste and add more seasonings/herbs if needed.
- CUT POCKET IN CHOPS: Lay chop flat on cutting board. Lay the thick chop flat. Insert a thin sharp knife into the thick side and slice parallel to the board going almost all the way through but not all the way. See pork chop pocket video. If you didn't brine, sprinkle salt on both sides and inside the pocket hin
- STUFF CHOPS AND ADD PANKO CRUST: Lay chops on baking sheet, leaving space between them. Divide stuffing into 4 quarters. Stuff each pork chop with ¼ of the stuffing (don't pack too tightly). No need to secure with toothpicks. Smear a thin layer of mayonnaise on top of chops, then add panko crumbs – press gently to adhere.
- BAKE; Place pan in middle rack of oven. Bake for 18-23 minutes or until final temperature with an instant-read thermometer reaches 145F/63C after 3-5 minute rest. (TIP: take out chops at 140F/60C – temperature will rise after resting). Don't overcook – some pink meat is perfectly safe at the final temp. Serve with a condiment like cranberry-orange relish (5 minutes), plum sauce, or applesauce,
Recipe Notes
- Pork chops: Boneless pork loin chops, same thickness, will work fine too. They will weigh less without the bone, about 1/2 pound/225 g each. Thick chicken breasts can be substituted as well.
- To brine pork chops: Stir 3 Tbsp kosher salt into 4 cups (1 liter) cool water in a container or zipper lock bag until dissolved. Submerge chops, refrigerate 30 minutes to 2 hours, then rinse and pat dry before stuffing the chops. (Brining boosts moisture/flavor – skip if you’re short on time.) Here is our pork chop brine recipe.
- Substitutions for:
- Brie : Camembert, Boursin (garlic & herb), goat cheese, Fontina, Gruyère, Mozzarella
- Green onions: Shallots, onions, or leek (finely diced)
- Cranberries: Dried cherries, golden raisins, chopped dried apricots, chopped dates
- Baby spinach: chopped baby kale, Swiss chard (well-drained), arugula (peppery), frozen chopped spinach (thawed & squeezed)
- Stuffing variations:
- fennel, apple, Gruyère
- caramelized onions and gorgonzola
- sautéed mushrooms, Fontina, and leek
- simple apple and strong cheddar
- vegetable stuffing with quinoa (30 min), or a quicker stovetop stuffing (22 min).
- Panko crust alternatives: (glaze chops before & after baking with:)
- honey (or maple syrup) + butter + Dijon
- marmalade or peach/apricot preserves + balsamic vinegar + Dijon
- apple cider vinegar + honey + grainy mustard
- Shortcuts:
- Use leftover stuffing – make-ahead traditional stuffing or a quicker homemade stovetop stuffing (22 minutes)
- Start with a boxed Stove Top stuffing – and add finely diced extras like apples, cranberries, cheese, etc.
- Make-ahead:
- Toasted panko: Toast; cool, store airtight in fridge up to 1 week.
- Stuffing: Make the stuffing (not including the brie), cool and refrigerate 1–2 days. Add the brie just before stuffing.
- Brine: 30 min-2 hours same day. Rinse and pat dry.
- Assemble ahead: It is best to stuff right before baking. If needed (and not using raw meat in stuffing), stuff chops and refrigerate up to 24 hours (tightly covered) or earlier in the day.
- Leftovers: Chill within 2 hours, keep 2-3 days in fridge. Reheat, covered, in oven or on Medium powerheat in microwave. I don’t recommend freezing the cooked chops as the textures can change.
