Herb Stuffed Chops Recipe
Herb Stuffed Chops Recipe photo by Taste of Home
Next Recipe

Herb Stuffed Chops Recipe

Read Reviews
4.5 3 5
Publisher Photo
Guests will think you stayed home all day when you serve these tender stuffed chops. I often share this recipe with new brides because I know it will become one of their favorites. — Diane Seeger of New Springfield, Ohio
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 6 servings

Ingredients

  • 3/4 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons butter
  • 2 cups day-old bread cubes
  • 1/2 cup minced fresh parsley
  • 1/3 cup evaporated milk
  • 1 teaspoon fennel seed, crushed
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper, divided
  • 6 bone-in pork rib or loin chops (8 ounces each)
  • 1 tablespoon canola oil
  • 3/4 cup white wine or chicken broth

Nutritional Facts

1 stuffed pork chop: 459 calories, 26g fat (10g saturated fat), 126mg cholesterol, 795mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 38g protein.

Directions

  1. In a small skillet, saute onion and celery in butter until tender. Add the bread cubes, parsley, milk, fennel, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat.
  2. Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/4 cup stuffing into each pocket. Combine the remaining salt and pepper; rub over chops.
  3. In a large skillet, brown chops in oil; transfer to a 3-qt. slow cooker. Pour wine over top. Cover and cook on low for 8-9 hours or until meat thermometer reads 160°. Yield: 6 servings.
Originally published as Herb Stuffed Chops in Quick Cooking March/April 1999, p34

Full-Bodied White Wine

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


Reviews for Herb Stuffed Chops

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
ojc0806 User ID: 4482783 62484
Reviewed Aug. 11, 2014

"Great recipe. Next time I won't use the fennel seed just a person preference. Will substitute sage next time."

MY REVIEW
gingerriss User ID: 4959883 51180
Reviewed Jan. 27, 2013

"We didnt like it"

MY REVIEW
florinda92986 User ID: 3135809 203012
Reviewed Mar. 5, 2009

"DELICIOUS! My husband and one of his co-workers loved this one"

Loading Image