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

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


  • 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.


  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.

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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."

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

"We didnt like it"

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

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

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