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  1. Glazed Stuffed Pork Chops

Glazed Stuffed Pork Chops

00:45:00 4 servings, 1/4 recipe (344 g) each
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9 6 Reviews
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4 servings, 1/4 recipe (344 g) each

We've taken the everyday pork chop skillet your family loves and with a few small changes made it special-occasion worthy. The addition of a simple glaze of vinaigrette, brown sugar and mustard results in an impressive and elegant-looking pork dish sure to be a hit with friends and family alike.

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Make It

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  • Heat oven to 375ºF.
  • Cut pocket in thickest side of each chop for stuffing. (See tip.) Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into prepared stuffing. Spoon 1/4 cup stuffing mixture into pocket of each chop; sprinkle with pepper. Spread remaining stuffing mixture onto bottom of 13x9-inch baking dish.
  • Heat large skillet sprayed with cooking spray on medium-high heat. Add half the chops; cook 2 min. on each side or until evenly browned. Remove chops from skillet, reserving drippings in skillet; place over stuffing in baking dish. Repeat with remaining chops. Core remaining apple; cut crosswise into 4 rings. Place 1 apple ring over each chop. Brush evenly with 1 Tbsp. dressing.
  • Bake 20 to 25 min. or until chops are done (160ºF). Meanwhile, cook remaining dressing, sugar and mustard in same skillet on medium-high heat 1 min. or until bubbly and thickened. Serve spooned over chops.

How to Cut Pockets in Pork Chops

Use small narrow-bladed sharp knife to carefully cut pocket in rounded side of each chop, being careful to not cut all of the way through to opposite side of chop. Don't panic if it isn't perfect looking, it won't affect the flavour at all.

Special Extra

For added colour, prepare as directed substituting 1 red cooking apple, such as McIntosh or Empire, for 1 of the Granny Smith apples. Core both apples, cut 2 (1/4-inch-thick) rings from each apple, then chop remaining apples and use as directed.


Substitute apple cider for the apple juice.


Substitute bone-in pork chops without the pockets cut for stuffing. Spoon all the stuffing mixture into baking dish; top with chops and continue as directed.


Prepare using Kraft Balsamic Vinaigrette Dressing.


  • 4 servings, 1/4 recipe (344 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (344 g) each
Calories 420
% Daily Value
Total fat 13g
Saturated fat 3g
Cholesterol 65mg
Sodium 830mg
Carbohydrate 47g
Dietary fibre 3g
Sugars 22g
Protein 28g
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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