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Herb Stuffed Pork Chops

 Herb Stuffed Pork Chops
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
2 ServingsPrep: 20 min. Bake: 40 min.


  • 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)


  • In a skillet, 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.
  • Melt remaining butter in a skillet. 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 40-5- minutes or
  • until juices run clear. Remove string or toothpicks before serving.
  • Thicken pan juices if desired. Yield: 2 servings.

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Herb Stuffed Pork Chops (continued)

Nutritional Facts: 1 serving (1 each) equals 477 calories, 22 g fat (11 g saturated fat), 117 mg cholesterol, 1,436 mg sodium, 31 g carbohydrate, 2 g fiber, 36 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer