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Old-World Stuffed Pork Chops

 Old-World Stuffed Pork Chops
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
4 ServingsPrep: 15 min. Bake: 1 hour


  • 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


  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer