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, enjoyed either with gravy or  without. Depending on your preferences.

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Baked Stuffed Pork Chops with Mashed

I often crave pork. Most times I will serve it with sauerkraut.

The seasonality of  that is usually in late August and carries on right into September. Many food fests in Ohio celebrate pork then. 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.

Baked Stuffed Pork Chops

Lately I have been getting great deals on pork for the summer months. The other day I just made ribs. And I also grabbed a pack of thick bone-in chops at Aldi. I immediately had this in mind.

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

Whether you serve it  with or  without  gravy is up to you. When I don’t make mashed potatoes or noodles I like it with a drizzle of balsamic vinegar and extra veggies.

Baked Stuffed Pork Chops

Baked Stuffed Pork Chops

Otherwise it is great  with mashed, gravy, and something like baby  peas.

Baked Stuffed Pork Chops with Mashed Potatoes, gravy and peas

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Baked Stuffed Pork Chops

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Baked Stuffed Pork Chops

Baked Stuffed Pork Chops

Sue Lau
!click stars to rate this recipe!
4.76 from 37 votes
Prep Time 29 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 4
Calories 813 kcal


  • 3 pounds thick bone-in pork rib chops (1-1/4 inch thick, 12 ounces each chop)
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 4 tbsp butter
  • 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 large egg
  • 1 tbsp olive oil (drizzle)
  • salt & pepper (to taste)
  • 12 ounce jar pork gravy


  • Preheat oven to 350°F.
  • Cut slit in chops, going back to the bone and making a pocket.
  • Saute the onion and celery in butter until soft. Stir in garlic and seasonings.
  • Mix with bread cubes, broth and egg until lightly moist.
  • Put stuffing into the pockets of chops. If you only do two chops you can divvy the rest into ramekins and bake with the chops.
  • Drizzle chops with olive oil and season with salt and pepper.
  • Place stuffed chops and/or ramekins on a baking pan and cover with foil.
  • Place in the oven and bake, covered for thirty minutes.
  • Remove foil and bake10 minutes more then check the temp to make sure it is at least 145F.
  • Serve with pork gravy and mashed potatoes if desired.


From the kitchen of


Serving: 1gCalories: 813kcalCarbohydrates: 23gProtein: 80gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 312mgSodium: 1215mgPotassium: 1471mgFiber: 2gSugar: 5gVitamin A: 637IUVitamin C: 6mgCalcium: 97mgIron: 3mg
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Baked Stuffed Pork ChopsBaked Stuffed Pork Chops

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This post has been updated from 10.05.2018

12 responses

      • Somehow the line with bread cubes, stock and egg went missing. Stir that with the cooked onion bit. Don’t use bread crumbs. Use cubes.

  1. This looks delicious! How long do you bake them initially? It just says bake 10 minutes more until 145? I’m going to make them with thin cut chips and just use two instead of slicing 🙂

    • I’m glad you noticed. I think that line of the recipe got omitted when updating the recipe card. It’s fixed now. Hope you enjoy!

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