If you know anything about Wenatchee, you know we love our apples. We are the Apple Capital of the world after all! While apples certainly make a healthy snack and some truly fantastic desserts (like this Olive Oil Apple Cake), one bite of these stuffed pork chops will show you how well they pair with savory dishes too. We like to use Gravenstein, Braeburn, or Jonagold apples for this recipe, but Golden Delicious work beautifully too. 



1 tablespoon chopped onion

1/4 cup D’Olivo Black Pepper Infused Olive Oil

3 cups soft bread cubes

2 cups finely chopped apples

1/4 cup finely chopped celery

2 teaspoons minced fresh parsley

1 tablespoon D’Olivo Gravenstein Apple White Balsamic Vinegar

3/4 teaspoon Himalayan Pink Salt, divided

6 bone-in pork loin chops (1-1/2 inches thick and 7 ounces each)

1/8 teaspoon ground Tellicherry Pepper

1 tablespoon D’Olivo Ultra Premium Extra Virgin Olive Oil or D’Olivo Black Pepper Olive Oil



Using a small skillet, saute onion in D’Olivo Black Pepper Olive Oil until tender. Remove from heat and stir in bread cubes, apples, celery, parsley, D’Olivo Gravenstein Apple Balsamic, and 1/4 teaspoon salt.

Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets.

In a large skillet, brown the chops on both sides in D’Olivo UP EVOO. Place in an ungreased large baking pan. Cover, and bake at 350° for 30 minutes. Uncover, and bake 30 minutes longer or until a thermometer reads 145°. Let meat rest for 5 minutes and then serve.

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