Stuffed Iowa Chops (Oamc)

"Taken from the Taste of Home website, this has become a favorite even among those that previously claimed to dislike pork chops. Pretty enough to serve to company, this recipe can be made ahead of time and even frozen. I recommend freezing the sauce separately and adding to chops after they've been in the oven a bit. I also double the sauce and the stuffing mix. People LOVE this. I've frozen this several times with great success. I hope you love this as much as we do."
photo by a user photo by a user
Ready In:
1hr 30mins


  • 4 pork loin chops with bone, - 1-1/2-inch thick each chop
  • 1 tablespoon vegetable oil
  • 1 cup diced apple
  • 1 tablespoon minced parsley
  • 1 tablespoon milk
  • 14 teaspoon rubbed sage
  • 1 cup corn (I use a little more than a cup because we like the added texture)
  • 1 cup dried breadcrumbs
  • 1 tablespoon onion, chopped
  • 14 teaspoon salt
  • 14 teaspoon pepper

  • 14 - 12 cup Dijon mustard
  • 12 cup honey
  • 1 teaspoon minced fresh rosemary
  • 12 teaspoon salt
  • 12 teaspoon pepper


  • Cut a large pocket in the side of each chop.
  • Brown chops in oil over medium heat.
  • In a bowl, combine the corn, apple, bread crumbs, parsley, onion, milk, salt, sage, and pepper.
  • Stuff some of the mixture into the opening of each Pork Chop.
  • Line the bottom of a greased 13 x 9" baking dish with the leftover stuffing, and lay the Chops on top.
  • Combine the sauce ingredients; pour half over the chops and drizzle over the stuffing lining the pan.
  • Bake uncovered at 350 degrees for an hour or so until the thermometer reads 160 degrees. Continually baste with the remaining sauce. I do reserve some to drizzle over the chops as they are plated and served.

Questions & Replies

Got a question? Share it with the community!


  1. This is a winner. I was looking for some new pork recipies for my OAMC club, and this is a keeper. I used boneless pork loin chops cut 1" thick, and I did double the stuffing and sauce, as SugaJ does. It made a lot of sauce, I don't think I'll need to do that next time. I only used a scant 1/4 cup dijon because mustard is not my favorite, but it made the chops the perfect blend of sweet and tangy. 60 minutes in the oven was good for 1" chops.


I love to cook savory meals for my husband. I'm a dehydrating fanatic and food storage junkie. Being prepared to take care of my family helps me sleep better at night.
View Full Profile

Find More Recipes