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Chuletas con mazanas

Chuletas Rellenas de Manzana (Pork Chops Stuffed with Apples)

Erica Dinho
5 from 17 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 4 bone-in pork loin chops each about 1 ½ inches thick
  • Salt and pepper
  • 2 tablespoons butter
  • ½ cup chopped onions
  • cup chopped red bell pepper
  • 2 garlic cloves
  • ½ teaspoon ground cumin
  • 4 apples
  • ¼ cup bread crumbs


  • Preheat an oven to 400°F.
  • Take two apples, peel, core and dice. Set aside the other two for use later.
  • In a medium sauce pan over medium heat, warm the butter. Add the onionss and cook, stirring occasionally, until softened, about 2 minutes. Add the red bell pepper, garlic and cumin and cook, stirring frequently for 1 minute.
  • Add the apples and cook about 2 minutes. Transfer the mixture to a large bowl and fold bread crumbs. Season with salt and pepper. Let the stuffing cool for 10 minutes.
  • Meanwhile, season the pork chops on both sides with salt and pepper. Insert a sharp paring knife into the side of a chop opposite from the bone, making a long slit along the curve all the way to the bone. Wiggle the knife to form a large pocket. Repeat with the remaining chops. Stuff each chop with stuffing, using your fingers to help pack it into the pocket. Cut the other two apples in half.
  • Place the chops on a baking sheet and top each pork chop with half an apple, place in the oven and roast until an instant-read thermometer inserted into the stuffing registers 160°F, about 20 minutes.
  • ransfer the chops to a platter, cover loosely with aluminum foil and let rest for 5 minutes. Serve with your favorite side dish.
Keyword Pork recipes
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