Boneless Pork Chops and Stuffing

I have tons of stuffed chop recipes. What are you looking for?

My favorite is an apple stuffing:

1 (21 ounce) can apple pie filling
1 tablespoon ground cinnamon
4 thick cut pork chops
2 tablespoons maple syrup
2 cups cornflake crumbs

Cut a pocket into the chop going all the way to the bone and leaving the sides intact. Fill each pocket with one quarter of the filling mixture (about 1/2 cup). Coat the pork chops with maple syrup, then dredge them in the cornflake crumbs until completely covered. Place chops in baking pan.
Bake in the preheated oven until the pork is no longer pink in the center, about 40 minutes.

I don't usually use cornflakes, I usually use panko bread crumbs with thyme and garlic powder.

Oooooh, I want to come to your house for dinner, that sounds yummy!

And thanks for sharing the recipe✿

But then you'll have gray chops! Why not just stuff the cops? Brown them both sides in a skillet, then stick them in the oven for awhile to finish?

If I were to do it chops on top, tehehe, I'd use a pretty hot oven in hopes of getting some color on the meat. Like at least 400, for maybe a half hour, unless they're fat chops. Maybe you can rub them with something first, a dry rub, at the least salt and pepper and a little olive oil.

:)

I have never heard of one. Just off the top of my head pork chops that are baked run the risk of drying out, putting stuffing under them would make this worse. Depending on the stuffing and liquid level I could see the chops under the stuffing.

Sounds like you've got a winner. Should you want a variation in the future, I follow directions for a package of stove top (might sub some applesauce for some of he liquid, but not always), put the chops in the bottom of the casserole dish, cover with the stuffing and bake. Sometimes, I'll put a little applesauce on the top or a couple of apple slices. Bake at 350 for about 45 minutes.

Yum!

My husband just made this the other day. The recipe was on the back of the stuffing box. Stove top stuffing.