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Stuffing-Stuffed Pork Chops Recipe

Stuffing-Stuffed Pork Chops Recipe photo by Taste of Home

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You’ll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! —Taste of Home Test Kitchen

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Stuffing-Stuffed Pork Chops Recipe

Prep: 30 min. Bake: 25 min.

Yield: 4 Servings

30 25 55

Ingredients

4 bone-in pork loin chops (8 ounces each)
2 cups cooked stuffing
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup white wine or chicken broth
2 tablespoons all-purpose flour
3/4 cup chicken broth

Directions

Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper.
In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm.
In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove toothpicks from pork chops; serve chops with gravy. Yield: 4 servings.

Nutritional Facts 1 stuffed pork chop with 1/4 cup gravy equals 540 calories, 25 g fat (7 g saturated fat), 110 mg cholesterol, 791 mg sodium, 26 g carbohydrate, 3 g fiber, 47 g protein.

Originally published as Stuffing-Stuffed Pork Chops in Simple & Delicious October/November 2011, p50

No More Lumpy Gravy!

My gravy was always lumpy until I learned a quick trick: Spin lumpy gravy in the blender for a couple seconds until it’s smooth and ready to serve. —Maria B., Satanta, Kansas

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Stuffing-Stuffed Pork Chops

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(1-1) of 1 reviews

Reviewed on Oct. 11, 2011 by TKCloughfam

I did like this a lot but I used the white wine in the gravy and I wasn't prepared for wine taste to the gravy. Next time I will only use the chicken broth and no wine. Other than that it was wonderful. I used a plain stuffing from Bells and was glad because adding the spices in the recipe there was plenty of flavor.