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Sausage-and-Apple-Stuffed Iowa Chops

  • Servings: 4

Easy prep and less mess are the hallmarks of oven bag cooking. Inside the bag, chops become moist and tender as they cook unattended in the oven while you relax. It's a nice company-special recipe that gives the cook more time with guests. When the meal is done and the dish has cooled, gather up the empty bag, lift it from the dish, and toss. Cleanup without scrubbing. Who doesn't love that?

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  • 4 pork loin rib chops, cut 1-1/4 inches thick (about 2 pounds total)
  • 1/2 pound bulk pork sausage
  • 1 cup chopped onion
  • 1 cup corn-bread stuffing mix
  • 2/3 cup shredded apple
  • 2 snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon pepper
  • 1/3 cup apple cider or apple juice
  • 1/3 cup apple jelly
  • 1 tablespoon lemon juice
  • Apple wedges (optional)
  • Flour
  • Disposable oven bags


Step 1

Trim fat from chops. Cut a pocket in each chop by cutting a slit the length of the fat side almost to the bone. Set chops aside.

Step 2

For stuffing, in a large skillet cook sausage and onion until sausage is brown and onion is tender; drain well. Stir in stuffing mix, shredded apple, thyme, and pepper. Drizzle with 2 tablespoons of the apple cider to moisten, tossing lightly.

Step 3

Spoon about 2 tablespoons of the stuffing into each pork chop pocket. Secure pockets with wooden toothpicks. Stir remaining apple cider into remaining stuffing.

Step 4

Place disposable oven bag in a roasting pan according to package directions, shaking at least a tablespoon of flour in the bag. Cut six 1/2-inch slits in top of bag. Place stuffed chops into bag; close bag. Insert an oven-going meat thermometer into the meaty part of a chop. Place remaining stuffing in a greased 1-quart casserole. Cover casserole and refrigerate until ready to bake.

Step 5

For glaze, in a small saucepan, combine apple jelly and lemon juice. Cook and stir until jelly melts; brush chops with some of the glaze.

Step 6

Bake chops in oven bag, uncovered, in a 375°F. oven for 20 minutes. Place covered casserole of stuffing in oven beside pork chops. Bake about 20 minutes more or until meat thermometer reads 145°F and no pink remains in chops and stuffing is heated through. Let stand 3 minutes in bag. If desired, serve garnished with apple wedges.

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