Recipes and Cooking Stuffed Pork Chops with Apples and Walnuts 4.5 (12) These stuffed pork chops are a hearty dinner recipe guaranteed to satisfy. The savory flavors from the fresh sage, chopped walnuts, and pork chops are complemented by the sweet apples and tart lemon. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 6, 2012 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 40 mins Total Time: 1 hrs 20 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 tablespoon butter or margarine 1 large cooking apple, peeled if desired, cored, and chopped ⅓ cup chopped onion 2 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed 2 tablespoon shredded white cheddar cheese 4 pork rib chops, pork loin chops, or boneless loin chops, cut 1-1/4 inches thick (about 3 pounds) Salt Ground black pepper 1 cup coarse soft crumbs from crusty country bread 2 tablespoon butter or margarine, melted 2 tablespoon chopped walnuts 1 tablespoon snipped fresh Italian (flat-leaf) parsley 2 teaspoon finely shredded lemon peel 2 tablespoon butter or margarine 2 tablespoon all-purpose flour ¼ teaspoon salt Dash ground black pepper 1 cup chicken broth ½ cup whipping cream 2 tablespoon apple juice ½ cup shredded white cheddar cheese (2 ounces) Directions Preheat oven to 375 degrees F. For stuffing, in a medium skillet melt the 1 tablespoon butter over medium heat. Add apple, onion, and sage; cook until tender. Remove from heat. Stir in the 2 tablespoons cheese; set aside. Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide stuffing among pockets in chops. If necessary, secure openings with wooden toothpicks. Sprinkle with salt and pepper. In a small bowl combine bread crumbs, the 2 tablespoons melted butter, the walnuts, parsley, and lemon peel. Place chops on a rack in 13x9x2-inch baking pan. Top chops with bread crumb mixture. Bake for 40 to 50 minutes or until an instant-read thermometer inserted in center of chops registers 160 degrees F and juices run clear. For sauce, in a medium saucepan melt the 2 tablespoons butter over medium heat. Stir in flour, the 1/4 teaspoon salt, the dash pepper, the chicken broth, whipping cream, and apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the 1/2 cup cheese until melted and smooth. Serve chops with sauce. Rate it Print Nutrition Facts (per serving) 702 Calories 49g Fat 32g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 702 % Daily Value * Total Fat 49g 63% Saturated Fat 25g 125% Cholesterol 157mg 52% Sodium 995mg 43% Total Carbohydrate 32g 12% Protein 30g Vitamin C 7.1mg 36% Calcium 242.3mg 19% Iron 2.7mg 15% Potassium 574mg 12% Folate, total 52.4mcg Vitamin B-12 0.9mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.