Julie Clark
Updated:
Stuffed Pork Chops
May contain affiliate links. Disclosure policy.
Learn how to make traditional savory stuffed pork chops. This easy dinner makes a beautiful presentation for an alternative holiday dinner.
The bone-in pork chops are stuffed with my grandma’s stuffing recipe that everyone loves. It’s an impressive dish that is ready in under 1 hour.
From my kitchen to yours.
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 it inside thick-cut pork chops? Sign me up.
It’s like Thanksgiving dinner without the fuss.
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.
Enjoy! – Julie
Bone In vs Boneless Pork Chops
When I first tested this recipe, I asked our butcher for thick-cut pork chops, thinking boneless like I usually buy. She pulled out bone-in chops and said either would work, so I tested both.
And you know what? The bone-in chops were juicier and more flavorful. I recommend bone-in, about 1 ½” thick. 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!
Before you begin:
- Cut up the bread cubes a day or two in advance so they can dry out. This will help the stuffing not be too moist.
- 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 heat through in the oven without them becoming overly dry.
- This recipe makes enough stuffing to stuff about 4 large chops. We normally make 2 stuffed pork chops and then arrange the remaining stuffing around the chops in the baking dish.
Stuffed Pork Chops
Learn how to make traditional savory stuffed pork chops. This easy dinner makes a beautiful presentation for an alternative holiday dinner.
Servings 4
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 for about 20-25 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. 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.
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 4, but it makes 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
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