Herb Stuffed Pork Chops Recipe
- 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)
- 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.
1 each: 477 calories, 22g fat (11g saturated fat), 117mg cholesterol, 1436mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 36g protein .
Reviews for Herb Stuffed Pork Chops
"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!"
"It was just stuffing in a pork chop. It seemed a bit dry."
"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!!!"
"I look forward to making this for the next 50 years! Thank you for this delicious recipe!"
"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!)"
"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..."
"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!"
"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!"
"One of the best stuffed chop recipes I've tried/tasted! Will add to my recipe box for family favorites!"
"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!"
"My family really enjoyed these pork chops, definitely making them again!"
"This was absolutely amazingly mouth watering. I loved these pork chops. Would so make them again."
"This was absolutely delightful. Our guest even asked to take the leftovers home! I will make it again and again."
"Made it after work one night, doubled it for 4 pork chops, and had it with rice and a green salad. My family absolutely loved it! so this one is a keeper!Michelle Gregoire, Manitoba, Canada"
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer