Stuffed Pork Chops

4.60 from 101 votes

Learn how to make traditional savory stuffed pork chops. This easy dinner makes a beautiful presentation for an alternative holiday dinner.

Prep Time20

Cook Time35

Total Time55

Course: Main Dish

Cuisine: American

Keyword: bone in pork chops, easy stuffed pork chops, how to stuff pork chops, pork chop recipes

Servings:

Calories: 1603kcal

Author: Julie Clark

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 teaspoon salt
1/2 teaspoon ground black pepper
3/4 tablespoon poultry seasoning
3/4 cup chicken stock

US Customary - Metric

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.
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!
Spray a cast iron skillet or baking pan, either 9x13" 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!
Allow the chops to rest for 3-4 minutes, then serve. Top with fresh herbs such as fresh parsley.
Store any leftovers in an airtight container in the fridge for up to 3 days.

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.

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