Apple-Stuffed Pork Chops

Recipe courtesy of Chris Lane


  • 6 (2-inch-thick) bone-in center-cut pork chops
  • ½ tablespoon butter
  • ¼ cup olive oil, divided
  • ½ cup red onion, finely chopped
  • ½ cup celery, finely chopped
  • ½ cup Granny Smith apple, finely chopped
  • 1½ cups herb stuffing mix
  • 1½ cups chicken broth
  • Big Green Egg Ancho Chile & Coffee Seasoning


Set the EGG for direct cooking at 350°F/177°C.

Melt the butter in a Big Green Egg Cast Iron Skillet. Add 1 tablespoon olive oil, onion, celery and apple; sauté 10 minutes or until vegetables are tender and the liquid evaporates. Add stuffing mix and broth; stir until liquid is absorbed; let stand 20 minutes.

Trim any excess fat from the pork chops and cut a slit in one side of each chop to form a pocket. Rub the pork chops evenly, inside and out, with olive oil and season liberally with the

Ancho Chile & Coffee Seasoning. Spoon stuffing mixture evenly into each pocket.

Raise the EGG temperature to 375°F/191°C. Place the pork chops on the cooking grid and roast for 30 to 40 minutes. Let stand 5 minutes before serving.

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