Autumn Apple Chutney Stuffed Pork Chops
Sep 25, 2025
2
25 minutes
75 minutes
It's Fall Y'all and that means sweater weather, cozy evenings with crisp nights, and hearty meals. Inspired by a trip to Jackson's Orchard in Bowling Green, Kentucky, this Autumn Apple Chutney Stuffed Pork Chop is the perfect show stopping entree for fall, holiday meals, or a flavorful date-night dinner.
You don’t need exotic ingredients - some beautiful Jonathan apples, an onion, a splash of lemon juice, brown sugar, and a dash of our warm apple bourbon spice blend, Somethin’ For Autumn, to glow up a humble pork chop into something luxurious.
Directions
Prepare the Pork Chops
Using a knife, cut a slit just deep enough to create a pocket into the side of each pork chop. Do not cut through, we will be stuffing these later.
Using B.T. Leigh’s Somethin’ For Autumn, thoroughly season the pork chop on all sides including in the pocket
Place the seasoned pork chops on a wire rack and let rest in the refrigerator for up to 24 hours, or at least until the chutney is ready.
Prepare the Chutney
Prepare the apples by peeling then chopping them into small cubes. Dice the onions to be approximately the same size as the apple pieces.
Place the apples, onions, brown sugar, Somethin’ For Autumn, and lemon juice into a medium sauce pan and stir to combine.
Simmer on low for about 1 hour, stirring occasionally, until the apples are tender and browned.
Taste the chutney and adjust the salt levels to taste.
Cooking the Stuffed Pork Chop
Preheat your oven to 425 degrees.
Spoon an ample amount of the Autumn apple chutney into the pocket of the pork chop - make it overflow.
Place the pork chops into the 425 degree oven for 25 minutes or until the center of the chops reads 135 degrees. Turn off the oven and let them sit for another 5 minutes. This should bring the temp to 145.
Let the pork chops rest out of the oven for 3 minutes prior to serving.
