Monday, September 19, 2011

Apple cinnamon and cherry stuffed pork chops with Roasted Potatoes

HELLO FALL! Okay so really the season of Fall doesn't "officially" start until this Friday, but I can't help with the chilly weather and early sunset to begin to think that it really is Fall! Nothing says beginning of Fall like Apples, right? Tonight we're having Apple Cinnamon and Cherry Stuffed Pork Chops. Darell walked into the house tonight and even said "It smells like Fall". Good compliment. Enjoy!

Apple Cinnamon and Cherry Stuffed Pork Chops
with Roasted Potatoes

1 T. Breadcrumbs (if you make your own breadcrumbs make sure there are very finely cut)
1 – small cubed skinless apple
2 T. Craisins
1 T. melted butter
½ t. Cinnamon + cinnamon sprinkled on chop
3 medium size potatoes
McCormick Roasted Garlic & Herb Seasoning (Grill Mates section)


Preheat Oven to 350 degrees.

Set the porkchop so the one inch width is facing up. Using a knife, cut a slit into the chop. DO NOT CUT ALL THE WAY THROUGH. Leave about ½ in. at the bottom of the pork chop to catch the stuffing and saturate the flavors that will be released into it. The slit should also leave about ½ in. on each corner of the chop. When you open the slit it will look like a mouth. Salt, pepper, and sprinkle cinnamon on the top of the chops. Do not cover with cinnamon as the flavor goes A LONG way! Lightly sprinkle it.
In a bowl combine the breadcrumbs, butter, apples, and cherries. If the mixture appears too dry, add a bit more melted butter. This mixture does not need to be overly wet.
Separate the mixture into two helpings and stuff inside of the pork chop. I have placed the pork chops on a greased pan so help it not stick. You should cover the chops and bake for 45 minutes. Remove from the oven and bake another 25 – 30 minutes. The bake time may vary depending on how thick you desire your pork chops to be. Pork chops are done when their internal temperature reaches 160 degrees.


Cut potatoes into even cubes. Boil for 8 – 10 minutes. Drain potatoes.

Using a 3 square piece of foil, spray foil to avoid potatoes from sticking. Evenly distribute the potatoes among the foils. Generously sprinkle the seasoning over the potatoes and finish with a bit of butter on top. The amount of butter is up to you. I usually use a knife and just slice a tab off of a stick. NO more than 1 T. and I’ve never even used that much. Fold the foil up into a rectangle box closing all sides of the foil.

Bake on 350 for 15 – 20 minutes. Depending on how thin you have cubed the potatoes, you may want to check the potatoes after 10 minutes. (I also took a picture of the spice, because everyone that tries it wants more of it!)

I am serving this meal with peas (Zoe's favorite!), small salad, strawberries (to get them out of my fridge before they go bad), and bread.

The Fall season is here, and I'm excited to make some more "Fall" dinners and have the incredible aromas fill our home!


  1. 2 questions:

    how many servings do these ingredients make?

    How many pork chops did you use for these ingredients?

  2. The stuffing ingredients are for two pork chops, This served me, Darell, and Zoe with left overs for his lunch tomorrow. But we like having salad and bread with our dinner which is also filling.

  3. Yummy! You're making this when you come to see me, right?