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Stuffing-Stuffed Pork Chops Recipe
Stuffing-Stuffed Pork Chops Recipe photo by Taste of Home

Stuffing-Stuffed Pork Chops Recipe

Publisher Photo
You’ll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 4 bone-in pork loin chops (8 ounces each)
  • 2 cups cooked stuffing
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 1/2 cup white wine or chicken broth
  • 2 tablespoons all-purpose flour
  • 3/4 cup chicken broth

Nutritional Facts

1 stuffed pork chop with 1/4 cup gravy equals 540 calories, 25 g fat (7 g saturated fat), 110 mg cholesterol, 791 mg sodium, 26 g carbohydrate, 3 g fiber, 47 g protein.

Directions

  1. Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper.
  2. In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm.
  3. In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Remove toothpicks from pork chops; serve chops with gravy. Yield: 4 servings.
Originally published as Stuffing-Stuffed Pork Chops in Simple & Delicious October/November 2011, p50

Nutritional Facts

1 stuffed pork chop with 1/4 cup gravy equals 540 calories, 25 g fat (7 g saturated fat), 110 mg cholesterol, 791 mg sodium, 26 g carbohydrate, 3 g fiber, 47 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Stuffing-Stuffed Pork Chops

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   (2)
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MY REVIEW
Reviewed Nov. 15, 2013

Great for everyday meals but jassed up a dab

MY REVIEW
Reviewed Oct. 11, 2011

I did like this a lot but I used the white wine in the gravy and I wasn't prepared for wine taste to the gravy. Next time I will only use the chicken broth and no wine. Other than that it was wonderful. I used a plain stuffing from Bells and was glad because adding the spices in the recipe there was plenty of flavor.

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