Old-World Stuffed Pork Chops Recipe
Old-World Stuffed Pork Chops Recipe photo by Taste of Home

Old-World Stuffed Pork Chops Recipe

Publisher Photo
Years ago, a relative ran a restaurant in downtown Milwaukee, where several well-known German restaurants still operate. This is one of the recipes she developed. The savory stuffing and juicy pork chops are always a hit. -Jeanne Schuyler, Wauwatosa, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 4 servings

Ingredients

  • 4 pork chops (1/2 inch thick)
  • 1 to 2 tablespoons canola oil
  • Salt and pepper to taste
  • 3 cups dry unseasoned bread cubes
  • 1 can (16 ounces) cream-style corn
  • 1 egg, lightly beaten
  • 1 teaspoon grated onion
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a skillet, brown pork chops in oil on both sides; sprinkle with salt and pepper. Meanwhile, in a bowl, combine remaining ingredients and mix well. Alternate the pork chops and stuffing lengthwise in a greased 3-qt. or 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 1 hour. Yield: 4 servings.
Originally published as Old-World Stuffed Pork Chops in Taste of Home February/March 1995, p29

Medium-Bodied White Wine

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

Reviews for Old-World Stuffed Pork Chops

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (2)
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
Reviewed Sep. 28, 2009

I love stuffed pork chops and thought this an above-average recipe. Maybe your chops weren't thick enough or your oven temp is off. Or if you're using BONELESS chops, cook them only about 30 min. - cook the 1 hr for bone-in chops. Today's pork is extremely lean and easily overcooks to dryness. The only thing I changed was I increased the grated onion to 1 tablespoon. Also, you can do this the traditional way, and cut pockets in the chops and stuff them - but for that you'll need thicker chops.

MY REVIEW
Reviewed Aug. 12, 2008
I wanted to like this (especially since I grew up in Milwaukee), but we found it to be quite dry--would have to adjust oven temp and/or time.
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT