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Learn how to make traditional savory stuffed pork chops. This easy dinner makes a beautiful presentation for an alternative holiday dinner. Love pork chops? Try our best pork chop recipes!
Have you tried my grandma’s slow cooker pork chops yet? They are one of the best! These oven-baked pork chops also use one of my grandma’s best recipes….her stuffing.
Thanks to the Ohio Pork Council for sponsoring this post and allowing us to share this Honey Oregano Pork Chops Recipe.
I don’t know why it took me so long to make stuffed pork chops, but I’m so glad I did. They were worth the wait.
One of our most popular recipes is my grandma’s Thanksgiving stuffing. I took her savory bread stuffing and packed it inside two thick-cut pork chops.
Oh my goodness…it is like Thanksgiving dinner without all the work! Let’s break this down and see how easy it is to make these flavorful pork chops.
When I was first testing this recipe, I went to our local butcher to purchase thick cut pork loin chops. I had in my mind boneless pork chops because that is normally what I buy. She started pulling out the bone-in chops when I told her I was making stuffed chops. She said you could use either, so I decided to purchase both bone-in and boneless thick cut chops.
And guess what? I preferred the bone in chops better. They seemed to be juicier and have more flavor.
I recommend bone-in pork chops that are about 1 1/2″ thick. The butcher can cut a pocket in them for you so that is one less step you have to do at home. Your local butcher will love serving you. Don’t be afraid of that meat counter!
There are 4 basic steps to preparing the pork chops.
Some tips to remember:
We do not cover the pork chops with aluminum foil when they are in the oven. I like the stuffing to get a little crispy and browned. This won’t happen if you cover the pork chops.
The exact timing will depend on how thick the pork chops are and how much you browned them in the skillet beforehand. We’ve found that between 20-25 minutes in a 350 degree oven is sufficient.
The key thing to remember when cooking pork chops is to not over bake them. Pork is safe to eat when the internal temperature reaches 145 degrees Fahrenheit. Use an instant read thermometer in the pork and cook until the temperature reads done.
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, or sweet potato casserole.
Love pork as much as we do? Try one of these recipes: