Stuffed Pork Chops Recipe

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Stuffed Pork Chops Recipe

I have looked at stuffed pork chops in the meat counter a number of times and kept thinking one of these days I’m going to make them. I was searching for recipe and came across this Stuffed Pork Chops Recipe and decided to put it on the menu. This is a simple recipe that doesn’t require a lot of prep time or ingredients. The stuffing is put together using bread crumbs rather than the traditional croutons. I thought this recipe was pretty good, and my wife loved it. The chops came out tender and moist, and the stuffing had a good combination of flavors.

If you have never prepared Stuffed Pork Chops before give this recipe a try. Enjoy

Stuffed Pork Chops Recipe
Recipe type: Main
Cuisine: American
  • 4 tablespoons chopped celery leaves
  • 2 tablespoon chopped onion
  • 4 tablespoons butter, divided
  • 1 1/ 2 cup dry bread crumbs
  • 1⅓ cup chicken broth (divided)
  • 2 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon rubbed sage
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • 4 pork loin chops (1-1/4 inches thick)
  1. Chop the onion and celery. In a small skillet using 2 tablespoon butter Saute the onion and celery until tender.
  2. Stuffed Pork Chops Stuffed Pork Chops
  3. In bowl combine the sauteed onion, celery, and ⅔’s cup chicken broth.
  4. Butterfly the chops slicing down from the outside, almost to the bone, to form a pocket.
  5. Stuffed Pork Chops Stuffed Pork Chops
  6. Pack the stuffing into the 4 chops and secure with tooth picks.
  7. In a large skillet using the rest of the butter brown the chops on both sides.
  8. Place the chops in a casserole dish, or roasting pan, pour the rest of the chicken broth over the chops, and bake for 40 minutes until juices run clear, or to an internal temperature of 145F.
  9. Remove the chops and use the juices to make gravy.
  10. Serve Hot



Stuffed Pork Chops

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