Apple, Goat Cheese & Pecan-Stuffed Pork Chops


  1. Slice the pork loin into 1-inch thick chops.
  2. In a medium pot, bring 4 cups water, lemon juice, honey and ½ teaspoon salt to a boil for 2 minutes.
  3. Remove from heat, add 2 cups cold water. Pour the brine into a plastic container large enough for the chops. Add the chops, brine overnight.
  4. Preheat oven to 350°. Place pecans on a baking sheet and bake for 5 minutes or until golden brown.
  5. For the stuffing: In a large skillet over medium heat, melt the butter. Add the apple slices, brown sugar, ¼ teaspoon salt and ¼ teaspoon pepper. Sauté until tender. Remove from heat and allow to cool for 5 minutes. Add the chopped pecans and goat cheese.
  6. Remove the chops from the brine.
  7. Slit each chop horizontally to create a large hole for the stuffing.
  8. Spoon the stuffing into the chops. Season each chop with salt and pepper to taste.
  9. In a large skillet over medium-high heat, sear each chop in extra virgin olive oil.
  10. Place chops on a baking pan and bake for 20-30 minutes until internal temperature is 155-160°.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen


2-3 pound Roseland Half Pork Loin

6 cups water, divided

½ lemon, juiced

¼ cup Berryhill Honey

¾ teaspoon Stonemill Essential Iodized Salt, divided, plus additional to taste

1 cup Southern Grove Chopped Pecans

2 tablespoons Countryside Creamery Unsalted Butter

4 Granny Smith apples, thinly sliced

2 tablespoons Baker's Corner Brown Sugar

¼ teaspoon Stonemill Essentials Ground Black Pepper, plus additional to taste

6 ounces Specially Selected Plain Goat Cheese Log, crumbled

3 tablespoons Carlini Extra Virgin Olive Oil

Prep Time:
20 minutes (plus overnight to brine)

Cook Time:
45 minutes

Total Time:
1 hour, 5 minutes (plus overnight to brine)

7-8 chops