Stuffed Boneless Pork Chops

December 10, 2009

I’m not usually a fan of boneless pork chops. Well, boneless anything I guess usually doesn’t sit right with me, because that’s where all the flavor is. But a recent trip to Trader Joe’s and a hankering for pork chops left me one option: thin, center-cut, boneless pork chops, or in other-words: opportunity. (tacky, I know).

In this method, you’re not actually “stuffing” pork chops, but rather two thin chops tied into a sandwich with stuffing in the middle.

But seriously, this recipe has fall written all over it, and really is delicious alongside some sweet potato fries and a quick green salad. Enjoy!

Stuffed Boneless Pork Chops

4 thin, boneless center-cut chops
1/2 apple (granny smith, gala, fuji, etc.), skin-on, minced
2 T. fresh goat cheese, or other flavorful melting cheese
1/4 c. toasted almonds, crushed
1/2 c. whole fresh cranberries or cranberry sauce
  • Pre-heat oven to 325°
  • Season pork chops liberally with kosher salt and pepper
  • Place one chop on a cutting board and smooth it out with your fingers. Place about a tablespoon of the minced apples on top and evenly distribute, leaving a small border around the edge.
  • Top the apples with a small amount of goat cheese, again about 1 tablespoon, then top with roughly the same amount of almonds. Use your fingers to smooth them out.
  • Place second pork chop on top of the stuffing and press down gently, pushing back any stuffing that tries to escape!
  • Using butchers twine, tie the chops together cross-wise using two or three lengths of twine. You can, in fact, skip this step, but you’ll have to be very careful when flipping the chops in later steps.
  • Repeat these steps for the other two chops and remaining stuffing.
  • Heat a small amount of olive oil in an oven-proof pan, cast iron if you have it, otherwise any skillet will do.
  • Saute stuffed chops for 4 minutes or so per side, until nicely golden brown. At this point, the cheese will very likely be melting out of the center. Don’t worry about it.
  • Place cranberries or cranberry sauce, along with a small amount (say, 3 or 5 tablespoons) of water in the pan around the chops.
  • Place skillet in the oven and cook until the chops are done, just slightly pink in the center, about 5 minutes depending on thickness. Since the chops are so thin it really won’t take long, so don’t go off and paint the bathroom or anything.
  • Remove the twine and serve with something delicious.


  1. So, do you think this is better than using them for a roulade? Seems easier than the sandwich to me.

    • Jessica, I think it’s prettier than a roulade actually. And not difficult at all. Requires all the same hardware. 🙂

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