Lunch / Dinner
Sheet Pan Pear-Stuffed Pork Chops
For a classic comfort dish, stuffed and roasted pork chops hang out with potatoes, onions, green beans, and tomatoes for a sheet pan meal we’re sure you’ll return to often.
Test Kitchen Tip
We’re fans of fall’s second favorite fruit, pears, so we opted to pair them with pork. But if you’re a traditionalist, apples will work in this recipe, too.
Preheat oven to 425°.
Bake bacon on a baking sheet until crisp; transfer to a paper-towel-lined-plate and reserve ¼ cup drippings. Chop 2 strips bacon for filling and 4 strips for topping chops and vegetables.
Cut a 3-inch-long slit on the side of each chop, inserting the knife blade into, but not through, the other side. Keeping blade parallel to cutting board, carefully sweep it back and forth to enlarge pockets. Arrange chops on a baking sheet.
Combine pear, 2 strips chopped bacon, cheese, and shallots.
Divide pear filling among pockets. Brush tops of chops with 1 Tbsp. drippings; season with salt and pepper. Toss potatoes, green beans, onions, and Dijon with remaining 3 Tbsp. drippings; season with salt and pepper, then arrange around chops.
Roast chops and vegetables 20 minutes.
Heat broiler to high with rack 6 inches from element.
Add tomatoes and remaining 4 strips chopped bacon to baking sheet.
% Daily Value*
Total Fat 54g 83%
Saturated Fat 20g 100%
Cholesterol 251mg 83%
Sodium 1029mg 42%
Carbs 38g 12%
*Percent Daily Values are based on a 2,000 calorie diet.