Apple- Stuffed Pork Chops with Cider Pan Gravy

A recipe I have had forever. I think maybe it came from an old Good Housekeeping mag. If I don't have raisin bread, I break up sliced bread, add a few raisins and cinnamon, Excellent!

Yield: 4 servings
Community Recipe from


  • 1 medium onion chopped
  • 6 tablespoon(s) butter or margarine divided
  • 4 slice(s) raisin bread crumbled
  • 1 large apple, peeled if desired cored and chopped
  • 1/4 cup(s) fresh parsley chopped
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) leaf sage can use dry, rubbed, just adjust down
  • 1/2 teaspoon(s) thyme
  • 1/2 teaspoon(s) pepper
  • 1 egg slightly beaten
  • 4 double pork loin chops 1-1 1/2 in, thick (abt 8oz. each)
  • 1/2 cup(s) water
  • 2 tablespoon(s) flour
  • 1 cup(s) apple cider or juice


  1. In large skillet. saute onion in 3 tbsp. butter until tender. Remove from heat. Stir in bread, apple, parsley, salt, sage, thyme, pepper and egg; mix well. With sharp knife, cut a deep pocket in each chop; fill with stuffing. Fasten openings with wooden picks. Wipe out skillet. In same skillet cook chops in remaining 3 tbsp. butter, turning once, until browned. Add water; bring to boil. Reduce heat; cover; simmer 40 minutes or until chops are tender. Remove chops to heated platter. Sprinkle flour over pan drippings; stir until smooth. Stir in cider, scraping up all browned bits. Cook, stirring constantly, until gravy thickens. Serve with chops. Makes 4 servings.
October 2013

This recipe is a personal recipe added by Rrickkimm and has not been tested or endorsed by MyRecipes.

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