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Old-World Stuffed Pork Chops Recipe

Old-World Stuffed Pork Chops Recipe

Years ago, a relative ran a restaurant in downtown Milwaukee, where several well-known German restaurants still operate. 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: 1 hour YIELD:4 servings


  • 4 pork chops (1/2 inch thick)
  • 1 to 2 tablespoons cooking oil
  • Salt and pepper to taste
  • 3 cups dry unseasoned bread cubes
  • 1 can (16 ounces) cream-style corn
  • 1 egg, lightly beaten
  • 1 teaspoon grated onion
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a skillet, brown pork chops in oil on both sides; sprinkle with salt and pepper. Meanwhile, in a bowl, combine remaining ingredients and mix well. Alternate the pork chops and stuffing lengthwise in a greased 3-qt. or 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 1 hour. Yield: 4 servings.

Reviews for Old-World Stuffed Pork Chops

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Reviewed Oct. 11, 2017

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

Reviewed 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."

Reviewed 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."

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