Company Stuffed Pork Chops Recipe

Company Stuffed Pork Chops Recipe
Company Stuffed Pork Chops Recipe photo by Taste of Home
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Company Stuffed Pork Chops Recipe

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These comforting pork chops bake to a perfect golden brown, and the stuffing is incredibly moist. It's one of my favorite dishes to serve guests because I know they'll love it. —Lorraine Darocha, Mountain City, TN
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 30 min.

Ingredients

  • 2 celery ribs, diced
  • 1 small onion, chopped
  • 1 teaspoon olive oil
  • 9 slices white bread, cubed
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried thyme
  • 3/4 cup reduced-sodium chicken broth
  • PORK CHOPS:
  • 6 pork rib chops (7 ounces each)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large nonstick skillet coated with cooking spray, saute celery and onion in 1 teaspoon oil until tender; remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside.
Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Coat the same skillet with cooking spray. Cook chops in oil in batches over medium-high heat for 1-2 minutes on each side or until browned. Fill chops with bread mixture; secure with toothpicks if necessary.
Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 165° when inserted in center of stuffing and pork is tender. Discard toothpicks before serving. Yield: 6 servings.
Originally published as Fancy Stuffed Pork Chops in Taste of Home Christmas Annual Annual 2016, p61

Nutritional Facts

1 each: 314 calories, 12g fat (4g saturated fat), 64mg cholesterol, 526mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

  • 2 celery ribs, diced
  • 1 small onion, chopped
  • 1 teaspoon olive oil
  • 9 slices white bread, cubed
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon dried thyme
  • 3/4 cup reduced-sodium chicken broth
  • PORK CHOPS:
  • 6 pork rib chops (7 ounces each)
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large nonstick skillet coated with cooking spray, saute celery and onion in 1 teaspoon oil until tender; remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside.
  2. Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Coat the same skillet with cooking spray. Cook chops in oil in batches over medium-high heat for 1-2 minutes on each side or until browned. Fill chops with bread mixture; secure with toothpicks if necessary.
  3. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until a thermometer reads 165° when inserted in center of stuffing and pork is tender. Discard toothpicks before serving. Yield: 6 servings.
Originally published as Fancy Stuffed Pork Chops in Taste of Home Christmas Annual Annual 2016, p61

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