Apple and Pecan-Stuffed Pork Chops
Posted May 2, 2011 by
Ready Time 0 min Servings: 4 s


  • Canadian Pork Loin Chops, at least 1-inch/2.5 cm thick
  • canola oil, divided
  • medium onion, finely chopped
  • minced garlic
  • Granny Smith apple, peeled, cored, and sliced
  • fresh bread crumbs
  • chopped pecans
  • chopped parsley
  • chopped fresh sage (or 1 tsp /5 mL dried)
  • Dijon mustard


With a small sharp knife, cut a small incision horizontally in the fat side of the chop. Work the knife around to make a pocket large enough to accommodate the stuffing. Heat 1 tsp/5 mL oil in a skillet over medium heat; fry onions and garlic until onions are soft. Add diced apple and cook for another minute. In a mixing bowl, combine breadcrumbs, pecans, parsley, sage, mustard and remaining 1 tsp/5 mL oil; add onion mixture and stir well. Divide mixture into four and stuff the chops. Pre-heat grill or barbecue on high; reduce heat to medium. Grill chops on lightly oiled grill over medium heat, turning once, about 12 minutes total. Internal temperature of meat (not stuffing) should register 155-160ºF (68-71ºC). Do not overcook. Remove from heat. Cover loosely and let rest a few minutes before serving.