Baked Stuffed Pork Chops are filled with a savory bread stuffing (or dressing) for a hearty homestyle entrée.
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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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.
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.
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
Otherwise it is great with mashed, gravy, and something like baby peas.
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Baked Stuffed Pork Chops
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Baked Stuffed Pork Chops
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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This post has been updated from 10.05.2018
Okey dokey…pork chops are definitely on the menu next week!!!
Yummy! These look like a perfect fall dish to warm you up after a cool and crisp autumn day. Thanks for linking up on the Celebrate 365 National Pork Month Blog Party!
Your stuffed pork chops look delicious. I’m pinning so I can try them soon.
Confusing. You forgot to tell us when and where to add chicken stock, bread crumbs and egg.
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.
making the stuffed pork chops tonight for Easter dinner ! Thanks for the recipie.
What is the egg for?
It’s a binder ingredient for the stuffing.
Hmmm….Never heard of that before.
Some stuffing recipes do and some don’t.
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!
I’m making these for dinner tonight can’t wait for my daughter to try them she’s a very picky eater but i think she’ll love these😁
Hope she loves them as much as we do!