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Old-World Stuffed Pork Chops Recipe

Old-World Stuffed Pork Chops Recipe photo by Taste of Home

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Years ago, a relative ran a restaurant in downtown Milwaukee, where several well-known German restaurants still operate. This is one of the recipes she developed. The savory stuffing and juicy pork chops are always a hit. -Jeanne Schuyler, Wauwatosa, Wisconsin

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Old-World Stuffed Pork Chops Recipe

Prep: 15 min. Bake: 1 hour

Yield: 4 Servings

15 60 75

Ingredients

4 pork chops (1/2 inch thick)
1 to 2 tablespoons canola oil
Salt and pepper to taste
3 cups dry unseasoned bread cubes
1 can (16 ounces) cream-style corn
1 egg, lightly beaten
1 teaspoon grated onion
1/2 teaspoon rubbed sage
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a skillet, brown pork chops in oil on both sides; sprinkle with salt and pepper. Meanwhile, in a bowl, combine remaining ingredients and mix well. Alternate the pork chops and stuffing lengthwise in a greased 3-qt. or 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 1 hour. Yield: 4 servings.

Originally published as Old-World Stuffed Pork Chops in Taste of Home February/March 1995, p29

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Old-World Stuffed Pork Chops

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Reviewed on Sep. 28, 2009 by cwbuff

I love stuffed pork chops and thought this an above-average recipe. Maybe your chops weren't thick enough or your oven temp is off. Or if you're using BONELESS chops, cook them only about 30 min. - cook the 1 hr for bone-in chops. Today's pork is extremely lean and easily overcooks to dryness. The only thing I changed was I increased the grated onion to 1 tablespoon. Also, you can do this the traditional way, and cut pockets in the chops and stuff them - but for that you'll need thicker chops.