YumVerseEats
American Comfort
Stuffed Pork Chops
Baked stuffed pork chops filled with a savory herb and breadcrumb stuffing.
RECIPE AT A GLANCE
25
min
Active Time
55
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Cutting a pocket and filling it keeps the stuffing juicy inside the chop. Searing before baking gives the outside color while the inside cooks through.
Ingredients
Protein
• 4 thick-cut bone-in pork chops, about 2 lb
Seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
Sauce
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon olive oil
Vegetables
• 1 small onion, finely diced
• 1 celery stalk, finely diced
Filling
• 2 cups cubed bread
• 1/2 cup low-sodium chicken broth
• 1 teaspoon dried sage
• 2 tablespoons chopped fresh parsley
How to Make It
1
Heat the oven to 375°F.
2
Melt butter in a skillet and cook the onion and celery 4 minutes, then add garlic and cook 30 seconds. Stir in bread, broth, sage, and parsley.
3
Cut a deep pocket into the side of each chop and season inside and out with salt and pepper.
4
Fill each pocket with stuffing and secure with a toothpick.
5
Heat olive oil in an oven-safe skillet over medium-high and sear the chops 3 minutes per side.
6
Transfer to the oven and bake 18 to 20 minutes until the chops reach 145°F.
7
Rest 5 minutes, then remove the toothpicks and serve.
How to Make It
1
Heat the oven to 375°F.
2
Melt butter in a skillet and cook the onion and celery 4 minutes, then add garlic and cook 30 seconds. Stir in bread, broth, sage, and parsley.
3
Cut a deep pocket into the side of each chop and season inside and out with salt and pepper.
4
Fill each pocket with stuffing and secure with a toothpick.
5
Heat olive oil in an oven-safe skillet over medium-high and sear the chops 3 minutes per side.
6
Transfer to the oven and bake 18 to 20 minutes until the chops reach 145°F.
7
Rest 5 minutes, then remove the toothpicks and serve.
Ingredients
Protein
• 4 thick-cut bone-in pork chops, about 2 lb
Seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
Sauce
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon olive oil
Vegetables
• 1 small onion, finely diced
• 1 celery stalk, finely diced
Filling
• 2 cups cubed bread
• 1/2 cup low-sodium chicken broth
• 1 teaspoon dried sage
• 2 tablespoons chopped fresh parsley
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat in a 350°F oven until warm through.
Swaps
No chicken broth? Use the same amount of vegetable broth.
Avo's Tip
Cut a deep, even pocket without going all the way through so the stuffing stays put.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What thickness of chop?
Use thick-cut chops, at least 1 1/2 inches, so they hold the stuffing.
Can I change the stuffing?
Yes. Add apple, sausage, or spinach for variety.
What should I serve with them?
Mashed potatoes, green beans, or a light salad.
Quick Fixes
Stuffing falling out: secure the pocket with a toothpick.
Chops drying out: pull at 145°F and rest.
Want more flavor: toast the breadcrumbs first.
You Might Also Like
Cajun Sausage Stuffed Peppers
25
min active
·
55
min total
Stuffed Pork Tenderloin
25
min active
·
55
min total
Ranch Pork Chops
10
min active
·
35
min total
French Onion Pork Chops
20
min active
·
40
min total
Your first week of dinners, free.
5 recipes, one shopping list, Sunday prep plan — instant download.