YumVerseEats
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.
Quick Fixes
Stuffing falling out: secure the pocket with a toothpick.
Chops drying out: pull at 145°F and rest.
Ingredients
Protein
Seasoning
• 1/2 teaspoon black pepper
Sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
Vegetables
• 1 celery stalk, finely diced
Filling
• 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.
Store
Store up to 3 days.
Reheat
Reheat in a 350°F oven until warm through.
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25
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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.
Stuffed Pork Chops
Ingredients
—
—
4 thick-cut bone-in pork chops, about 2 lb
—
—
1 teaspoon kosher salt
—
—
1/2 teaspoon black pepper
—
—
2 tablespoons unsalted butter
—
—
1 small onion, finely diced
—
—
1 celery stalk, finely diced
—
—
2 cloves garlic, minced
—
—
2 cups cubed bread
—
—
1/2 cup low-sodium chicken broth
—
—
1 teaspoon dried sage
—
—
2 tablespoons chopped fresh parsley
—
—
1 tablespoon olive oil
Instructions
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.
25
min
active
55
min
total
4
servings
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