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Stuffed Pork Chops with Apples
and blue cheese / green beans in pan sauce

Active: 35 Total: 45

For an impressive and quick meal, stuff pork chops with a fall-inspired mixture of apples and blue cheese. The savory-sweet combination is a great match for pork.



Stuffed Pork Chops with Apples:
  • Apples, preferably a tart variety like Granny Smith - 1/2 , chopped
  • Chives - 1 tsp , chopped
  • Cheese, blue (sub gruyere or feta) - 3 oz , crumbled
  • Pork chops, boneless - 4
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup
Green Beans in Pan Sauce:
  • Shallots - 2 cloves , diced
  • Green beans, fresh or frozen - 1 lb , trimmed and chopped into 2” / 5cm pieces
  • Butter - 2 Tbsp
  • Wine, white (sub stock) - 1/4 cup
  • Pecan halves - 1/2 cup
  • Lemon juice - 1 tsp


  1. Shallots / Green beans - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Stuff pork chops - Chop apples (no need to peel them) and chives. Combine apples, blue cheese and chives. Place chops on one side and cut a slit in the other side to create pocket for the filling. Stuff the slit with filling. Season the outside of chops with salt and pepper. (Can be done 1 day ahead)

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  1. Heat oven to 425F / 218C.

  2. Heat an oven-safe skillet over medium-high heat. Add oil and then sear pork chops on both sides until deep golden brown, ~3 minutes per side. (Note: If some filling spills out when you flip the chops, use a spoon to gently push it back in.)

  3. Add stock to pan, cover loosely with foil and bake in the oven for 10 to 12 minutes (depending on the thickness of the chops), until pork is firm to the the touch (internal temperature of 145F / 62C degrees).

  4. Place cooked pork on a cutting board and cover with foil to keep warm. Let pork rest for 5 minutes. Return skillet to stovetop.

  5. While pork rests, heat skillet over medium-high heat. Add shallots and butter and saute until shallots begin to soften. Add wine and bring to a simmer.

  6. Add green beans and pecans to simmering wine and saute to combine. Cover pan and simmer until green beans are tender 5 to 6 minutes. (Note: If using frozen beans, do not cover pan. Simmer beans, uncovered, until wine reduces by half, about 2 minutes.)

  7. Season green beans with lemon juice and some salt and pepper.

  8. Slice pork and serve with green beans on the side. Enjoy!



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