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

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4.5 15 16
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I've had this recipe for almost 50 years. Any time I want the meal to be extra special - for dinner parties with friends, birthdays, anniversaries or holiday meals - I prepare these pork chops. I never fail to get compliments on this entree. -Bessie Hulett, Shively, Kentucky
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 2 servings


  • 2 tablespoons chopped celery leaves
  • 1 tablespoon chopped onion
  • 2 tablespoons butter, divided
  • 3/4 cup dry bread crumbs
  • 2/3 cup chicken broth, divided
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2 pork loin chops (1-1/4 inches thick)

Nutritional Facts

1 each: 477 calories, 22g fat (11g saturated fat), 117mg cholesterol, 1436mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 36g protein.


  1. In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.
  2. Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11-in. x 7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired. Yield: 2 servings.
Originally published as Stuffed Pork Chops in Reminisce September/October 2000, p49

Medium-Bodied White Wine

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

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Lilea User ID: 7591661 247308
Reviewed Apr. 20, 2016

"This recipe works perfectly using my electric skillet with lid. I brown the chops and finish the cooking with one pan. Hubby and all 4 girls love this!"

chefheidi18 User ID: 8210724 243898
Reviewed Feb. 16, 2016

"It was just stuffing in a pork chop. It seemed a bit dry."

ErinMoore User ID: 8599504 236129
Reviewed Nov. 1, 2015

"Loved this recipe! Thanks so much! I will definitely be making this more often. I also baked mine in the same pan I browned the meat in. Husband gave it a big thumbs up!!!"

helen_bettencourt User ID: 8214325 217958
Reviewed Jan. 16, 2015

"I look forward to making this for the next 50 years! Thank you for this delicious recipe!"

treble65 User ID: 8191089 216406
Reviewed Dec. 30, 2014

"This smells so good! I used gluten free coating on the chops before browning. Boxed stuffing mix in the chops as a short-cut, (and because my dh loves that stuff!)"

pacheryl50 User ID: 205961 31289
Reviewed Feb. 20, 2014

"I used whole wheat panko instead of bread crumbs... I then baked the pork chops in the same pan I browned them in... After they were bake through, I removed them added a little more chicken broth and a pat of butter and made a sauce to top them... Yummy..."

booboo315 User ID: 7476356 43430
Reviewed Nov. 8, 2013

"These were great! My family loved them! I doubled the recipe and made four chops and 4x's the stuffing. Also, for the stuffing I used 1/2 Pepperidge Farm stuffing and 1/2 old bread! It was so good! This will definitely be a staple in my kitchen!"

khamilton912 User ID: 7473466 59085
Reviewed Nov. 6, 2013

"Wonderful! The entire family loved it! I made my own dry bread crumbs added dried cranberries and used chopped celery. The celery gave it a crunch I love. Chopped very small. Served with cinnamon and brown sugar apples! Yum! Of course I doubled all!"

MrsOwens User ID: 7095603 79212
Reviewed Jul. 20, 2013

"One of the best stuffed chop recipes I've tried/tasted! Will add to my recipe box for family favorites!"

Shellc1971 User ID: 6892458 31287
Reviewed Jul. 20, 2013

"Made these tonight and will definitely make again! I did use 1c. bread crumbs. For a slightly "lower fat" version, use olive oil instead of butter. This recipe was simple, delicious, and there was not a crumb left at dinner! Thanks for sharing such an awesome recipe!"

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