Air Fryer Stuffed Pork Chops

Cornbread stuffed pork chop on a plate with mashed potatoes and asparagus.

Air Fryer Stuffed Pork Chops

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 6

Total Time: 21

Servings:

Calories: 460kcal

Author: Deanna

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Equipment

Ingredients

2 Tbsps butter
6 oz cremini mushrooms (baby Bella) finely chopped
1 cup diced onion
1 medium Granny Smith apple peeled and diced
1 cup chicken broth
1 box (6oz) cornbread stuffing mix
1 tablespoon olive oil
½ teaspoon kosher salt
½ tsp pepper freshly ground
½ tsp dried thyme
4 boneless pork chops ¾ inch thick

Instructions

In a large skillet, melt the butter over medium heat. Add the diced mushrooms, onions and apple and cook 5-7 minutes until soft.
Add the chicken broth and stuffing mix to to the skillet and cook 1-2 minutes until the liquid is absorbed then remove from the heat.
With a small, sharp knife, cut a pocket into the side of each pork chop. Try to make the pocket as large as possible without cutting all the way through the pork chop.
Drizzle each side of the pork chops with olive oil and sprinkle with salt, pepper and thyme.
Fill each pocket with approximately 1 cup of stuffing mix. Use a spoon to push the mixture into the pocket and leave some to mound out the front.
Pre-heat the air fryer to 400°F then place the pork chops in a single layer in the air fryer basket.
Cook at 400°F for 6-8 minutes until cooked through.

Notes

If you can't tell if the pork chops are done you can use a meat thermometer. Insert the thermometer into the thickest part of the stuffed pork chop. Temperature should read 145°F.

Cutting the pocket in the pork chops works best with a small, sharp knife such as a paring knife or boning knife.

If you prefer to use bone-in pork chops you can do so. You will need to add 1-2 minutes to the cook time.

Nutrition