Stuffed Pork Chops Recipe

Stuffed Pork Chops RecipePhoto by: Taste of Home Stuffed Pork Chops Recipe Rating 5

"A savory stuffing and gravy make these chops nice enough for a birthday dinner or other special occasion," assures Shirley Itz of Fredericksburg, Texas. "It's usually just my husband and I enjoy these moist chops, but I've been known to triple the recipe when our grown children and their families come by for dinner."

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Stuffed Pork Chops Recipe
  • Prep: 15 min. Bake: 30 min.
  • Yield: 2 Servings
15 30 45

Ingredients

  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter, divided
  • 1/2 cup seasoned stuffing croutons
  • 3 tablespoons milk
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 boneless pork loin chops (1 inch thick)
  • 3/4 cup beef broth
  • 1 to 2 tablespoons cornstarch
  • 2 tablespoons cold water

Directions

  • In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
  • In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
  • Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 339 calories, 21 g fat (11 g saturated fat), 88 mg cholesterol, 744 mg sodium, 13 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Stuffed Pork Chops in Taste of Home February/March 2001, p10

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Reviews for Stuffed Pork Chops (2)

Stuffed Pork Chops Recipe

Stuffed Pork Chops

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Reviewed on Jul. 12, 2010 by katlaydee3

Excellent pork chops, stuffing is great. One tablespoon of cornstarch is plenty.


Reviewed on Jun. 02, 2010 by FriedaG

This recipe is so good for two, but I've doubled and even tripled it with equally good results.

 
 
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