Stuffed Pork Chops with Gravy Recipe

4.5 2 5
Stuffed Pork Chops with Gravy Recipe
Stuffed Pork Chops with Gravy Recipe photo by Taste of Home
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Stuffed Pork Chops with Gravy Recipe

Read Reviews
4.5 2 5
Publisher Photo
"A savory stuffing and gravy make these chops nice enough for a birthday dinner or other special occasion," assures Shirley Itz of Fredericksburg, Texas. "It's usually just my husband and I enjoy these moist chops, but I've been known to triple the recipe when our grown children and their families come by for dinner."
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter, divided
  • 1/2 cup seasoned stuffing croutons
  • 3 tablespoons milk
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 boneless pork loin chops (1 inch thick)
  • 3/4 cup beef broth
  • 1 to 2 tablespoons cornstarch
  • 2 tablespoons cold water

Directions

In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops. Yield: 2 servings.
Originally published as Stuffed Pork Chops in Taste of Home February/March 2001, p10

Nutritional Facts

1 each: 339 calories, 21g fat (11g saturated fat), 88mg cholesterol, 744mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 24g protein.

  • 2 tablespoons chopped celery
  • 2 tablespoons chopped onion
  • 2 tablespoons butter, divided
  • 1/2 cup seasoned stuffing croutons
  • 3 tablespoons milk
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 boneless pork loin chops (1 inch thick)
  • 3/4 cup beef broth
  • 1 to 2 tablespoons cornstarch
  • 2 tablespoons cold water
  1. In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
  2. In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
  3. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops. Yield: 2 servings.
Originally published as Stuffed Pork Chops in Taste of Home February/March 2001, p10

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Reviews forStuffed Pork Chops with Gravy

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MY REVIEW
katlaydee3 User ID: 3741999 84563
Reviewed Jul. 12, 2010

"Excellent pork chops, stuffing is great. One tablespoon of cornstarch is plenty."

MY REVIEW
FriedaG User ID: 1671534 30734
Reviewed Jun. 2, 2010

"This recipe is so good for two, but I've doubled and even tripled it with equally good results."

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