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Stuffing-Stuffed Pork Chops

 Stuffing-Stuffed Pork Chops
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
4 ServingsPrep: 30 min. Bake: 25 min.


  • 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


  • 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.
  • 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.
  • 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.
  • Remove toothpicks from pork chops; serve chops with gravy. Yield: 4
  • servings.

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Stuffing-Stuffed Pork Chops (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.