Julie Clark
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Stuffed Pork Chops
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To make juicy stuffed pork chops, sear thick-cut bone-in chops (about 1 ½ inches) for 1 to 2 minutes a side, fill each pocket with seasoned bread stuffing, then bake uncovered at 350°F for 25-35 minutes, until the internal temperature of the pork reaches 145°F. Rest them 3 to 4 minutes before serving. A blush of pink in the pork at 145°F is what you want. That is how they stay tender instead of drying out.
I put off making stuffed pork chops for years, and I’m not sure why, because they’ve quickly become one of our favorite Sunday dinners. This is my grandma’s from-scratch bread stuffing baked right inside a thick chop, so you get the meat and the side dish in one bite.
It’s the same flavors as our chicken stuffing casserole and crockpot chicken and stuffing, just dressed up a little nicer!
Should you use bone-in or boneless pork chops for stuffing?
Use bone-in chops about 1 ½ inches thick for the juiciest results. When I tested both side by side, the bone-in chops came out noticeably juicier and more flavorful than the boneless ones I usually buy.
Boneless works if that’s what you have on hand. Just cut the pocket a little shallower so the filling stays put, and watch the temperature closely since boneless chops cook a touch faster.
Ask your butcher to cut a deep pocket in them. It saves a step to these stuffed pork chops and they’re always happy to help!
How long do you cook stuffed pork chops and at what temperature?
Bake stuffed pork chops uncovered at 350°F until the internal temperature reaches 145°F on an instant-read thermometer, usually 25 to 35 minutes for thick 1 ½ inch bone-in chops.
Thinner chops or a heavier sear will run shorter, so start checking at 20 minutes and go by the thermometer, not the clock. Insert it into the thickest part of the meat, not the stuffing and not touching the bone.
Pull them out of the oven at 145°F (there will be a slight blush of pink), rest 3 to 4 minutes, and you’re set.
Do you bake stuffed pork chops covered or uncovered?
Bake them uncovered. Leaving them open lets the tops of the chops and the exposed stuffing brown while the pocket keeps the inside moist. If the stuffing on top starts browning too fast before the pork hits 145°F, tent it loosely with foil for the last few minutes.
What can you stuff pork chops with?
You can stuff pork chops with almost any savory filling. My go-to is my grandma’s from-scratch bread stuffing: dried bread cubes, butter, celery, onion, and poultry seasoning.
Other options are diced apple with a handful of dried cranberries for fall, shredded sharp cheddar or crumbled feta stirred into the cubes, or a spoonful of cooked chopped spinach.
In a pinch you can use prepared Stove Top stuffing, though homemade bread soaks up the butter best. This same method works for boneless chops too.
Why are my stuffed pork chops dry, chewy, or rubbery?
Dry, rubbery chops almost always come from overcooking. Pork is done and safe at 145°F, so use a thermometer and pull them the moment they hit it.
Three more fixes: choose bone-in chops at least 1 ½ inches thick (thin chops overcook before the stuffing warms through), sear quickly just to brown instead of cooking them through in the skillet, and rest them 3 to 4 minutes before cutting so the juices redistribute.
Stuffed Pork Chops make an impressive holiday dinner.
Have you made my grandma’s slow cooker pork chops yet? They’re a favorite around here, and now I’ve got another twist combining pork chops and her famous stuffing recipe.
I’m not sure why it took me so long to try stuffed pork chops, but I’m so glad I finally did. The star of the Thanksgiving dinner table packed inside thick-cut pork chops? Sign me up.
This recipe has both a meat and a side dish built into each other, so a simple side salad or veggie such as broccoli is all we add. This would be excellent with our Christmas green beans, slow cooker cream corn, sweet potato casserole and a thick slice of sourdough bread.
If you love chicken, try our chicken breasts stuffed with stuffing and spinach stuffed chicken thighs. You might also like our slow cooker turkey breast!
Enjoy! – Julie
Stuffed Pork Chops
Grandma's from-scratch bread stuffing inside juicy bone-in chops. I tested bone-in vs boneless plus the exact temp so they never dry out.
Servings 2
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Ingredients
For the pork chops:
- 2 bone-in thick cut pork chops (about 1 1/2″ thick)
- salt and pepper (to taste)
- 1 tablespoon olive oil (for browning the chops)
For the stuffing:
- 3/4 cup butter
- 1/2 cup chopped celery
- 1/2 cup diced onion
- 7 cups dry bread cubes*
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 tablespoon poultry seasoning
- 3/4 cup chicken stock
Instructions
Prepare the pork chops:
- If the pork chops do not already have a pocket cut in them, slice the meaty side of the pork chop in half almost to the bone so that it creates a pocket. 2 bone-in thick cut pork chops
- Sprinkle the sides of the pork chops with salt and pepper. salt and pepper
- Heat the oil in a skillet over medium heat. Once the oil is hot, sear the pork chop on both sides just until golden brown. Remove the pork chops to a plate. 1 tablespoon olive oil
Prepare the stuffing:
- Preheat the oven to 350º Fahrenheit. In a skillet, melt the butter. Add the celery and onion. Sauté the celery and onion until tender, about 10 minutes. ¾ cup butter, ½ cup chopped celery, ½ cup diced onion
- In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well. 7 cups dry bread cubes*, 1 teaspoon salt, ½ teaspoon ground black pepper, ¾ tablespoon poultry seasoning, ¾ cup chicken stock
- Stuff about ½ cup to ¾ cup stuffing in each pork chop so that it fills the pork chops and also sticks out a little bit. This will give the pork chop a pretty look!
- Spray a cast iron skillet or baking pan, either 9×13" or a bit smaller, with cooking spray. Place the chops in the prepared pan. Arrange the remaining stuffing around the pork chops.
- Bake the pork chops uncovered in the preheated oven for about 25-35 minutes or until the internal temperature of the pork reaches 145ºF. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy! The exact timing will depend on how thick the pork chops are and how much you browned them in the skillet beforehand. Allow the chops to rest for 3-4 minutes, then serve. Top with fresh herbs such as fresh parsley.
Video
Notes
*I like to make my own dry bread cubes. Two days before preparing the stuffing, I cut bread into 1″ cubes, then allow them to dry in a big bowl for about 48 hours. Stir the bread cubes once or twice a day so they dry out evenly. They should be very dry so they soak up the liquid in the recipe.
This recipe makes 2 large stuffed pork chops plus about 3 to 4 cups of extra stuffing to bake alongside. To stuff 4 chops, keep the stuffing amounts the same and add 2 more chops.
Store any leftovers in an airtight container in the fridge for up to 3 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 2, but it makes 2 large servings plus extra stuffing, so the calorie count is skewed. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 1603kcal | Carbohydrates: 201g | Protein: 61g | Fat: 62g | Saturated Fat: 27g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 138mg | Sodium: 2921mg | Potassium: 962mg | Fiber: 17g | Sugar: 26g | Vitamin A: 1154IU | Vitamin C: 3mg | Calcium: 552mg | Iron: 16mg
Tips for the juiciest stuffed pork chops
- Cut up the bread cubes a day or two in advance so they can dry out. This will help the stuffing not have too much moisture
- Simmer the butter, onion and celery together until the vegetables are as tender as you’d like. They will not cook much more once in the oven, so make sure they aren’t crunchy if you don’t want crunchy veggies. We sauté the celery and onions in the butter for about 10 minutes.
- Don’t cook the pork chops too long in the skillet when you are browning them. Just sear them quickly. This will allow the chops to cook through in the oven without them becoming overly dry.
- This recipe makes enough stuffing to stuff about 4 large chops. For our family I make 2 stuffed pork chops and then arrange the remaining stuffing around the chops in the baking dish.
Try our pulled pork baked potatoes next!
Amazing!
Hi! These look delicious. Do you know if you can make them up and freeze them?
Where does the chicken stock come.in? It’s in the ingredients but not the procedure