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Stuffed Pork Chops

19 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 35 min.

Makes

2 servings

Updated: Aug. 24, 2023
I've had this recipe for almost 50 years. Any time I want the meal to be extra special—for dinner parties with friends, birthdays, anniversaries or holiday meals—I prepare these stuffed pork chops. I never fail to get compliments on this entree. —Bessie Hulett, Shively, Kentucky
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Ingredients

  • 2 tablespoons chopped celery leaves
  • 1 tablespoon chopped onion
  • 2 tablespoons butter, divided
  • 3/4 cup dry bread crumbs
  • 2/3 cup chicken broth, divided
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried thyme
  • 2 bone-in pork loin chops (1-1/4 inches thick)

Directions

  1. Preheat oven to 350° In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well.
  2. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.
  3. Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops.
  4. Cover and bake 20 minutes; uncover and continue to bake until thermometer reads 145° and juices run clear, 15-20 minutes longer. Remove string or toothpicks before serving. If desired, thicken pan juices and serve with pork.
Stuffed Pork Chops Tips

Can you use boneless pork chops?

Our recipe calls for bone-in chops, but you can also use boneless. Bone-in pork chops take longer to cook because the bone acts as an insulator, slowing down the heat transfer to the center of the pork chop. Boneless chops are easier to stuff, and they cook more quickly. If you’re looking for a shortcut, try making air-fryer stuffed pork chops.

How do you keep pork chops from drying out?

To keep pork chops from drying out, use a meat thermometer to test the pork for doneness. The right internal temperature for pork chops is 145°, so pull them out of the oven when they reach that temperature. You may also want to consider brining the pork chops to improve moisture retention.

What else can you stuff inside pork chops?

Pork chops can be stuffed with a variety of ingredients, from herbaceous bread crumbs to savory pesto, sauteed spinach or melty cheese. The choice of stuffing can be customized based on your personal preferences. No matter which direction you go in, make sure to seal the opening well with twine or toothpicks to keep the filling in place while cooking.

What do you serve with stuffed pork chops?

These pork chops are plenty filling, so you don’t need to go too wild with side dishes. Roasted vegetables or steamed green beans are always a good choice, as is a simple green salad with a tangy vinaigrette. The meat is plenty juicy, so it doesn't really need a sauce—but you can always add one from your favorite pork chop recipe.

How do you store leftover stuffed pork chops?

Leftover stuffed pork chops should be stored in an airtight container in the refrigerator for up to 4 days. The best way to reheat pork chops is to cover them in foil and bake them in a 350° oven for about 15 minutes, until the center of the stuffing reaches an internal temperature of 165°. To freeze stuffed pork chops, wrap each pork chop in foil. Thaw the foil packs in the refrigerator overnight, and pop them in the oven when you're hungry again. Frozen pork chops should be used within 3 months for best quality.

—Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1 each: 477 calories, 22g fat (11g saturated fat), 117mg cholesterol, 1436mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 36g protein.