Stuffed Pork Chops
Learn how to make traditional savory stuffed pork chops. This easy dinner makes a beautiful presentation for an alternative holiday dinner.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
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 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 tablespoon poultry seasoning
- 3/4 cup chicken stock
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.
On both sides, sprinkle the pork chops with 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.
Prepare the stuffing:
Preheat the oven to 350 degrees Fahrenheit.
In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well.
Stuff about 1/2 cup to 3/4 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!
Place the pork chops in a baking dish, either 9x13" or a bit smaller.
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!
Allow the chops to rest for 3-4 minutes, then serve.