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Whole Foods: Cider Sauced Stuffed Pork Chops

On my recent Iowa Cornucopia Tour we had the wonderful opportunity to cook with Chef Terrie Kohl from Country Club Market in Clive, Iowa. She shared with us some of her amazing recipes and I just knew this one HAD to be shared with you! Pork chops are something we don’t eat very often in my house, but after trying these this is a new staple and freezer friendly!

Cider Sauced Stuffed Pork Chops


Country Club Market


  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1/2 cups leeks, cut in half moons, preferably organic
  • 1 cup granny smith apple, peeled and chopped, preferably organic
  • 1/2 teaspoons fresh thyme, chopped
  • 1/2 teaspoons fresh sage, chopped
  • 1 teaspoon garlic, minced
  • 1/2 cup bacon, cooked and minced
  • 1/3 cup walnuts, chopped
  • 1/2 teaspoons salt
  • 1/2 teaspoons pepper
  • 1/4 cups parmesan cheese, grated
  • 8 each pork chops
  • 2 cups apple cider, organic
  • 1 1/2 cups water
  • 2 Tablespoons organic chicken bouillon
  • 2 Tablespoons organic cornstarch
  • 2 Tablespoons organic apple cider vinegar


Dry pork chops and coat with olive oil, salt and pepper. In a pan over high heat, sear pork chops on each side, but not cooked through. Remove from the pan once seared. Then using a long thin knife, create a pocket in the side of each chop. Stuff approximately 2 Tablespoons of stuffing for each chop. You can add more once all chops have been filled. Place chops onto baking sheet. Bake at 350 until 140 temp about 25 minutes. Prepare sauce: To your pan add, cider, water and chicken bouillon. Bring to a boil and loosen bits from the pan. In a smaller bowl, combine cornstarch and vinegar. Drizzle into boiling sauce to achieve desired thickness. Bring back to a boil then turn on low for about 3 minutes. Then pour over chops when complete.

Freezing Directions:

Prepare as directed above. Divide among pint freezer bags and place with pork chops. Freeze until ready to serve. TO SERVE: Thaw. Place chops onto baking sheet. Bake at 350 until 140 temp. Warm sauce in pot. Then pour over chops when complete.

Servings: 8 servings

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12 Responses to “Whole Foods: Cider Sauced Stuffed Pork Chops”

  1. Ann says:

    I’m confused – do you bake them before and after freezing or just after?
    Thanks :-)

    • Kelly says:

      You bake them after freezing. Searing before just helps them keep shape while stuffing. But you don’t had to sear at all.

  2. Karen says:

    cornucopia in iowa…………..when, what……….do you live in Iowa! Pork chops look yummy especially with my own pig’s chops…okay the farmer I buy from but mine now!!! Have to eat pork in Iowa!! Wish I would have met you here! We live in Iowa!

    • Kelly says:

      Karen – I came out for a blogger tour of Iowa in October it was great! I’ll post about it here soon. I live in Colorado :)

  3. Miz Helen says:

    Hi Kelly,
    This looks like a feast, oh my we would just love these Pork Chops and I can hardly wait to try this recipe! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. Miz Helen says:

    Your recipe is featured on Full Plate Thursday for the 1st Anniversary Party. Hope you have a good week end and enjoy your new Red Plate!
    Miz Helen

  5. Maggie says:

    Made these today, oh so yummy! Hubby rated it a 5 (out of 5), that’s pretty big! I didn’t sear them and they were great, although I bet searing them would make them and the sauce even better. The little bits of the stuffing that fell out and onto the pan were the best part of cleaning up dinner. ;) One problem, I didn’t realize until they were in the oven that the butter was probably supposed to be in the stuffing, I added it to finish the sauce, since I didn’t have any pan drippings, and that was good. My pork chops were huge, so I made 6, and only my hubby ate a whole one. Thanks so much for the recipe, it’s a keeper!

  6. Jennifer says:

    I ate these tonight and this is hands down the best meal from the freezer I have ever eaten! YUM! The only problem I have with this recipe is that I had to figure out for myself how to do the stuffing… I cooked the leeks and apples and then added the rest of the ingredients. I didn’t add butter to my stuffing and it was amazing. Thanks for the great recipe!

  7. Lanna says:

    Made these tonight. Yum.

    Caveat – the stuffing preparation is missing from this recipe page, but *is* in the recipe card file. You saute/cook the stuffing ingredients (butter through parmesan) just until barely soft/cooked/warmed through. *Then* continue on and stuff into the chops.

  8. Julie says:

    I’m in the process of making these! Anyone who has made these care to share how long they baked them? I’m baking 1/2 immediately and freezing the other 1/2. I’m a novice cook and have NO clue how much time to plan… and the thought of constantly checking these yummy bad boys isn’t too appealing :)

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