Rye-Stuffed Pork Chops

Rye-Stuffed Pork Chops

In my last post, I showed you how to make yummy mashed sweet potatoes.  Today, I share my favorite pork chop recipe with you (that just-so-happens to complement the mashed sweet potatoes perfectly).  See how I did that?  I’m so tricky, I know.  Please, hold your applause.

I’ve mentioned before that I read Cuisine At Home and have found some real recipe gems. This pork chop recipe is no exception.

Rye-Stuffed Pork Chops

Some pointers (ha! no pun intended…you’ll see why in a second). In case you are unfamiliar with stuffing pork chops, you will need to make a deep pocket in each chop with, ideally, a sharp, narrow-bladed knife. Try to make a 1-inch-wide slit on the side of the chop and then, taking care to keep your knife parallel to the cutting board, sweep the knife back and forth to carefully cut the pocket and make the opening larger. Be patient and don’t panic like I did my first time if you cut through the side of the chop or if your knife momentarily slips from the parallel position.

Rye-Stuffed Pork Chops

It’ll still taste great even if its falling out everywhere, so don’t worry about it. Remember: it could be worse…you could be the pork chop!

The combination of sweet and salty, along with the aromas of the fresh thyme and wine, as well as the different textures of the shallots, apples and crispy rye bread creates a wonderful depth of flavor for the pork chop.  Mmmm.

Rye-Stuffed Pork Chops

These stuffed pork chops are easy enough for a weeknight dinner and fancy enough for company.

Rye-Stuffed Pork Chops
Prep time
Cook time
Total time
These Rye-Stuffed Pork Chops have a delicious combination of sweet and salty, along with the aromas of the fresh thyme and wine.
Recipe type: Easy
Serves: 2
  • For the stuffing
  • 2 tbsp. unsalted butter, separated
  • 1 cup rye bread, diced small (about 2 slices)
  • ¼ cup onion, diced
  • ¼ cup celery, diced
  • ¼ cup dried apples, diced
  • 1 tsp. minced fresh thyme leaves
  • ¼ cup chicken broth
  • 1 tbsp. apple cider vinegar
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • For the chops
  • 2 boneless center-cut pork chops (about 5 oz each)
  • 1 tbsp. olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • For the sauce
  • 1 tbsp. unsalted butter
  • 2 tbsp. shallots, minced
  • 1 tsp. all-purpose flour
  • ¼ cup apple cider or apple juice
  • ¼ cup dry white wine
  • 1 tsp. apple cider vinegar
  • chopped fresh thyme leaves
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Toast bread in 1 tbsp. butter in an oven-proof skillet over medium high heat until crisp and then transfer to a bowl. Return pan to heat.
  3. Saute onion, celery and apples in 1 tbsp. butter over medium heat until soft. Stir in thyme. Add vegetables to bread cubes. Toss mixture with broth, vinegar and seasonings until liquid is absorbed. Wipe out the skillet.
  4. Prepare chops. Fill pockets with bread mixture. They will be full, but you'll probably have some left-over stuffing. Saute chops in oil over medium-high heat until brown on one side, about 3 minutes. Carefully turn the chops over and add any extra stuffing to the pan at this point. Transfer pan to the oven. Roast about 8 minutes, then remove the chops and stuffing from the pan and set aside. Tent with foil to keep warm.
  5. Saute shallots for the sauce in 1 tbsp. of butter in same skillet over medium heat. Add flour and cook for 1 minute. Deglaze the pan with cider, wine and vinegar. Simmer until sauce is slightly thickened, about 2-3 minutes. Finish sauce with thyme, salt and pepper.



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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

16 comments… add one

  1. Debs July 2, 2010, 1:47 am

    Yum, looks & sounds delicious.

    1. Sweet Pea Chef July 2, 2010, 1:04 pm

      Hey Debs! Thanks for commenting. These really are super good :)

  2. Dixie Caviar July 2, 2010, 1:40 pm

    Found your blog on Tastespotting today. Great pics! Good luck with your personal chef endeavors!

    1. Sweet Pea Chef July 2, 2010, 9:39 pm

      Hey Dixie Caviar! Isn’t Tastespotting great?? I’m so happy you like the pics! Thanks!

  3. easy recipes July 3, 2010, 2:24 am

    I have tweeted this great blog homepage, I do hope this gets you thousands of visits, love for you to check out Recipes and upload some Recipes.. How about it? I hope you have a nice day!

    1. Sweet Pea Chef July 3, 2010, 8:51 pm

      Hey there! Thanks for the tweet! That is ALWAYS appreciated. I will check out your site!

  4. Rob July 4, 2010, 5:47 am

    Hi. I literally just made this for 5 people at a dinner party and everyone loved it! Thanks for the great recipe.

    1. Sweet Pea Chef July 4, 2010, 9:01 pm

      Hey Rob! Yay!! I’m so excited you used this recipe for a dinner party and that it went so well! Thanks for sharing!!

  5. baobabs August 1, 2010, 10:30 pm

    this looks and sounds absolutely delicious!!! I’ve also tweeted it :)

    1. Sweet Pea Chef August 2, 2010, 7:58 am

      Yay! Thanks so much for the tweet! Always appreciated :). Thanks for stopping by.

  6. Amanda November 15, 2010, 12:02 pm

    Going to try this tonight with Chicken : )

    1. lacey - a sweet pea chef November 15, 2010, 8:06 pm

      Ooh…I’ve never tried it with chicken before. I’d love to know how it turns out for you! Thanks for sharing, Amanda!

  7. Samantha February 16, 2011, 11:28 am

    Oh, wow. I don’t eat much pork, aside from bacon; But, those pork chops look absolutely delicious. I can’t wait to try it out.

    1. lacey - a sweet pea chef February 16, 2011, 10:11 pm

      Oh my gosh, Samantha, they really are super good. I’d love to know what you think!

  8. Dinner Party Ideas July 28, 2011, 10:45 pm

    Wow. That looks delicious. I think I’m going to add this on my dinner plan for our anniversary. Thanks for the recipe.

    1. lacey - a sweet pea chef July 29, 2011, 2:22 pm

      You are so very welcome! This is SUCH a delicious way to prepare chops :) Happy anniversary!!


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