These apple stuffed pork chops are SO easy! Filled with a savory apple mixture, baked on a sheet pan with a side of butternut squash, they’re sure to become one of your favorite weeknight fall dinner recipes…
- 6 boneless pork chops, trimmed of visible fat and butterflied
- 1 large baking apple, finely diced (about 2 cups)
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon freshly ground black pepper
- 3 cups butternut squash, diced
- 3 tablespoon extra virgin olive oil
- additional salt & pepper, to taste
- Preheat the oven to 425 degrees.
- In a large mixing bowl, combine the diced apples, cinnamon, nutmeg, ginger, salt, and pepper. Toss well to coat.
- Lay each pork chop out flat on a baking sheet, and season with salt and pepper. Place two spoonfuls of the apple mixture on one side of each chop, and then fold the pork chop over to close. Season the top of each pork chop with additional salt and pepper and a sprinkle of cinnamon, if desired. Spoon any leftover apple mixture around the pork chops.
- In the same large mixing bowl, toss the diced butternut squash with the olive oil, and season with salt and pepper. Pour the squash around the prepared pork chops on the baking sheet.
- Bake at 425 degrees for 20-25 minutes, until the internal temperature of the pork chops reaches 145 degrees. If the squash is not tender, yet, remove the pork chops and cover with foil. Place the baking sheet with the squash back in the oven for a few additional minutes, until cooked through.