Fennel & Apple Stuffed Pork Chops


by: Carrie's Experimental Kitchen

The flavor of fennel and apples complement this pork dish nicely.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

4 6oz Center Cut Boneless Pork Chops

1 c Fennel & Apple Whole Wheat Stuffing

1 c Champagne (You can also use wine, chicken broth or water)

Garlic Powder

Kosher Salt, to taste

Fresh Ground Pepper, to taste

2 c Fennel & Apple Whole Wheat Stuffing

Fennel & Apple Wheat Stuffing:

4 small Whole Wheat Pitas

1/2 Fennel, white part only, chopped

2 cloves Garlic

2 small Apples, peeled, cored and dice (I used Paula Red)

1 tsp Fresh Thyme

1 tbsp Extra Virgin Olive Oil

1 c Low-Sodium Chicken Broth

1/2 c Shredded Asiago Cheese

Kosher Salt, to taste

Fresh Ground Black Pepper, to taste

Nutrition Facts
Fennel & Apple Stuffed Pork Chops

Servings Per Recipe: 4

Amount per Serving

Calories: 596

  • Total Fat: 32.9 g
  •     Saturated Fat: 11.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 113.5 mg
  • Sodium: 736.4 mg
  • Total Carbs: 30.4 g
  •     Dietary Fiber: 5 g
  •     Sugars: 8.2 g
  • Protein: 42.9 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  For the pork trim any fat from your chop then make a pocket by slicing the meat horizontally, but not all the way through. Stuff each chop with 1/4c. stuffing and place in an oven safe baking dish. Add the champagne (or other liquid) to the bottom of the pan to avoid sticking and to help baste the pork chops while cooking. Sprinkle with garlic powder, salt and pepper. Bake at 425F degrees for about 20-30 minutes or until desired temperature is reached (depends on the thickness or your pork chops).

2.  For the stuffing add the pita to your food processor or chop in fine pieces and add them to a bowl. In a large frying pan, heat oil and add your fennel, apples and thyme. Saute until the fennel and apples start to turn translucent, then add to your pita crumbs. Add in the chicken broth and the cheese and mix well. Season with salt and pepper. Add any remaining stuffing to an oven safe dish and bake at 425F degrees for 15 minutes. Makes approx. 3 cups.

related recipes