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Quick-Stuff Pork Chops

 Quick-Stuff Pork Chops
I WAS creating recipes to teach pork cookery to high school classes when I discovered this pan-grill method of preparing meat. The results are tender and juicy. This 15-minute entree is just right for a busy cook - it's delicious, and the portions are perfect for two people. -Katie Koziolek, Hartland, Minnesota
2 ServingsPrep/Total Time: 20 min.


  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 boneless pork loin chops (3/4 inch thick)
  • 1 tablespoon butter
  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 1/4 cup thinly sliced carrot
  • 1/2 cup chicken broth
  • 3/4 cup herb-seasoned stuffing


  • Combine thyme, sage, salt and pepper; sprinkle on both sides of pork
  • chops. In a skillet, cook chops in butter for about 5-6 minutes on
  • each side or until juices run clear. Transfer to a serving platter
  • and keep warm. In the pan drippings, saute celery, onion and carrot
  • over medium heat until tender. stir in broth and stuffing; heat
  • through. Spoon over chops; serve immediately. Yield: 2 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.