Cheesy Apple Stuffed Pork Chops

Step 1

Cut pockets into the pork chops by inserting the point of a small sharp knife into the fat-covered edge of the pork chop. Move the knife back and forth to create a deep pocket about 2 inches wide and deep.

Step 2

Season the pork with salt on all sides and inside the pockets. We use 1/4 teaspoon of salt per chop.

Step 3

Heat an oven-safe skillet over medium heat. When it is hot, add the oil and place the pork chops into the pan (we will stuff them later). Cook until golden, 2 to 3 minutes.

Step 4

Flip the chops so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.

Step 5

When both sides of the pork are golden brown, transfer the chops to a plate to cool down. The center will still be raw.

Step 6

Heat the oven to 375° Fahrenheit.

Step 7

Place the skillet back over medium heat and toss in the onions. Cook them for 2 to 3 minutes until they soften a little, then stir in the apples. When the apples are tender, and the onions are soft, turn off the heat.

Step 8

In a small bowl, stir together the mustard, thyme leaves, and 1/4 teaspoon of pepper.

Step 9

When the pork chops are cool enough to handle, spread the mustard mixture over them and inside the pocket. Clean fingers or a spoon will do the trick.

Step 10

Fill the pocket with a slice or two of cheese and a spoonful of the apples and onions, and then secure with two toothpicks . We generously stuff the pocket with filling. It is okay if some fall out while the chops bake.

Step 11

Arrange the remaining apples and onions in the middle of the skillet, creating a bed for the pork chops. Place the pork down onto the apples and onions.

Step 12

Bake until an instant-read thermometer reads 145° Fahrenheit when inserted into the thickest part of the chop and stuffing, 15 to 20 minutes.

Step 13

Remove the skillet from the oven and let the pork rest for 5 to 10 minutes before serving.