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Old-World Pork Chops

Years ago, a relative ran a restaurant in downtown Milwaukee, long known for its German restaurants. This is one of the recipes she developed. The savory stuffing and juicy pork chops are always a hit. —Jeanne Schuyler, Wauwatosa, Wisconsin
  • Total Time
    Prep: 15 min. Bake: 45 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons canola oil
  • 4 bone-in pork loin chops (8 ounces each)
  • Salt and pepper to taste
  • 3 cups dry unseasoned bread cubes
  • 1 can (14-3/4 ounces) cream-style corn
  • 1 large egg, lightly beaten
  • 1 tablespoon grated onion
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large skillet, heat oil over medium heat. Sprinkle pork chops with salt and pepper; brown on both sides.
  • Meanwhile, in a bowl, combine remaining ingredients. Alternately arrange stuffing and pork chops lengthwise across a greased 3-qt. baking dish. Bake, uncovered, at 350° until a thermometer reads 145°, 45 minutes. Let stand for 5 minutes before serving.

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Reviews

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Average Rating:
  • redhen1970
    Oct 11, 2017

    I too, increased the onion and lessened the cooking time. Was a very nice comforting dish.

  • cwbuff
    Sep 28, 2009

    I love stuffed pork chops and thought this an above-average recipe. Maybe your chops weren't thick enough or your oven temp is off. Or if you're using BONELESS chops, cook them only about 30 min. - cook the 1 hr for bone-in chops. Today's pork is extremely lean and easily overcooks to dryness. The only thing I changed was I increased the grated onion to 1 tablespoon. Also, you can do this the traditional way, and cut pockets in the chops and stuff them - but for that you'll need thicker chops.

  • lisa53202
    Aug 12, 2008

    I wanted to like this (especially since I grew up in Milwaukee), but we found it to be quite dry--would have to adjust oven temp and/or time.