Air Fryer Pork and Apple-Stuffed Pork Chops

Steps

1. 1

   Build the filling

   • Melt 1 tbsp butter in a medium skillet over medium heat.
   • Add the minced shallot and cook for 1 minute until fragrant, stirring frequently.
   • Add the 4 oz ground pork and cook for 3–4 minutes, breaking it into small pieces with a wooden spoon, until the pork is completely cooked through with no pink remaining (internal temperature should reach at least 160°F / 71°C).
   • Stir in the diced apple and chopped sage, cooking for 2 more minutes until the apple begins to soften.
   • Remove from heat, fold in the breadcrumbs, and season with a pinch of salt and pepper.
   • Transfer to a plate and let cool for 1 minute.

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   Ready when: ground pork is completely cooked with no pink, internal temperature 160°F (71°C), apple is slightly softened, and breadcrumbs are evenly mixed

   Tip: The ground pork filling must reach 160°F (71°C) for food safety; this happens during the sauté, before stuffing. Don't overstuff; the filling should stay inside the chop when cooked, so leave about ½ inch margin around edges

2. 2

   Butterfly the pork chops

   • Place each pork chop on a cutting board.
   • Using a sharp 8-inch chef's knife, position your non-knife hand flat against the top of the chop and carefully cut horizontally through the center of the chop—from the outer edge toward the bone—without cutting completely through.
   • Open the chop like a book, leaving the two halves connected at the bone.
   • Repeat for all four chops.
   • Pat dry again with paper towels.

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   Ready when: each chop opens like a book, still hinged at the bone

   Tip: Cut slowly and carefully; a sharp knife and a steady hand prevent accidental slips. If you're uncomfortable butterflying, ask your butcher to do it when you buy the chops

3. 3

   Fill and season

   • Divide the filling into four portions, about 2 tbsp each.
   • Spoon one portion into the opened center of each pork chop, pressing it gently to distribute evenly without overflowing.
   • Close the chop so the filling is mostly enclosed (some may peek out at the seams; this is normal).
   • Season both sides of each chop generously with kosher salt and freshly ground black pepper.
   • Lightly brush or drizzle both sides with the 1 tbsp olive oil.

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   Ready when: each chop is evenly coated with oil and seasoning, filling is tucked inside

   Tip: Oil helps the exterior crisp in the air fryer; don't skip this step even though pork is naturally fatty

4. 4

   Air fry the pork chopsOven 375°F / 190°C

   • Place the pork chops flat in a single layer in the air fryer basket (they may overlap slightly if needed).
   • Set the air fryer to 375°F (190°C) and cook for 16–18 minutes, flipping halfway through (at the 8-minute mark).
   • The chops are done when the external temperature reaches 145°F (63°C) measured at the thickest part (not touching bone) and the exterior is golden brown with slight charring on the edges.
   • The filling inside is already safely cooked.

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   Ready when: internal temperature 145°F (63°C), exterior golden brown with light char on edges

   Tip: Don't skip the flip; turning halfway ensures even browning on both sides. The exterior will be firm and golden, while the inside remains juicy

5. 5

   Rest before serving

   • Transfer the cooked pork chops to a clean plate and let them rest for 3 minutes.
   • This allows the juices to redistribute, keeping the meat tender and moist when you cut into it.

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   Tip: Don't skip the rest—it's essential for tender, juicy pork