Baked Stuffed Pork Chops

Baked Stuffed Pork Chops are filled with a savory bread stuffing (or dressing) for a hearty homestyle entrée.
Baked Stuffed Pork Chops

Baked Stuffed Pork Chops

By Sue Lau | Palatable Pastime

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My recipe of the day is for baked stuffed pork chops, a longtime favorite of mine each and every autumn.

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You see, when the weather starts to turn cool, one of the first things I crave is pork, invariably with sauerkraut. This is usually in late August and carries on right into September. By the time October gets here and the leaves begin to turn those lovely Autumn colors, my mind is wandering further afield toward heartwarming homestyle meals such as meat loaf and mashed or chicken and stuffing (with nods to November), but still…pork.

One of the things that goes with pork is stuffing. My mom used to make pork chops baked on top of an oblong pan of stuffing about once per week each autumn. Other times of year she was fond of the pan fried chops. I learned to make stuffing from her early on, and it was one of my tasks the night before Thanksgiving, tearing up bread pieces, and when I was old enough to handle a knife, chopping celery and onions.

The stuffing in this recipe is basically a version of that, with just enough to tuck into two nice thick chops. It is pretty easy to know how to cut these- take a sharp knife and run it into the chop all the way back to the bone and make a pocket. Then pack the stuffing in there and bake them in a pan.

Baked Stuffed Pork Chops

I  like serving veggies with this to keep it healthy, since you get protein and a carb in the chop. But this is also good with things like scalloped potatoes or candied yams, the usual suspects to accompany chops at dinner. And don’t forget the applesauce or easy fried apples.

All together, it makes for a perfect comfort food meal.

Baked Stuffed Pork Chops

Baked Stuffed Pork Chops

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Baked Stuffed Pork Chops

Baked Stuffed Pork Chops

Baked Stuffed Pork Chops

Sue Lau, Palatable Pastime
4.85 from 19 votes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 2
Calories 441 kcal


  • 2 10-ounces each thick bone-in pork rib chops (each about 1-1/8-inches thick)
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cloves minced garlic
  • 1/2 teaspoon each salt and black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 tablespoon minced fresh Italian parsley
  • 2 cups dry bread cubes
  • 1/2 cup chicken or vegetable broth
  • 1 egg
  • olive oil (drizzle)
  • salt & pepper (to taste)


  • Preheat oven to 350°F.
  • Cut slit in chops, going back to the bone.
  • Mix stuffing and put into chops.
  • Drizzle chops with olive oil and season with salt and pepper.
  • Bake at 350°F for 40 minutes or until they probe 145°F in the center.
  • Let rest 10 minutes before serving.


From the kitchen of


Serving: 1gCalories: 441kcalCarbohydrates: 37gProtein: 40gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 173mgSodium: 1205mgPotassium: 894mgFiber: 5gSugar: 8gVitamin A: 537IUVitamin C: 11mgCalcium: 147mgIron: 4mg
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