My other half absolutely loves stuffed pork chops and I have to admit until I came up with this one, I wasn’t a fan either. Don’t let the list of ingredients scare you off, it really only takes a couple of minutes to throw this one together.
The key to decent stuffed pork chops is to pick chops that have a nice layer of fat on the side. This imparts a tremendous amount of flavor during cooking.
How to Make Herb Stuffed Pork Chops
Gather all of the ingredients needed, and prepare the veggies.
In a skillet, saute celery leaves and onion in butter until tender.
Remove from heat and stir in bread crumbs, 1/3 cup broth, and seasonings.
Let the stuffing rest about 5 minutes to absorb all of the broth.
By slicing from the fat side of each pork chop almost to the bone, make a pocket. Fill each pocket with about 1/2 cup stuffing, and firmly fasten it with string or toothpicks.
Melt remaining butter in a skillet, then sear the stuffed chops on both sides, achieving an even browning.
Place the seared chops in a baking dish that has been sprayed with non-stick spray and pour the remaining broth over the chops.
Cover and bake at 350° for 40-5- minutes or until juices run clear.
Remove string or toothpicks before serving. Thicken pan juices if desired. Yield: 2 servings.
Herb Stuffed Pork Chops
2 tablespoons chopped celery leaves
1 tablespoon chopped onion
2 tablespoons butter or margarine, 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 pork loin chops (1-1/4 inches thick), room temperature
- In a skillet, 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.
- 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.
- Melt the remaining butter in a skillet. Sear the chops on both sides, ensuring an even brown.
- Place the stuffed chops in a baking dish that has been misted with olive oil; pour the remaining broth over the chops.
- Cover and bake at 350° for 35-40 minutes or until juices run clear.
- Remove string or toothpicks before serving. Thicken pan juices if desired. Yield: 2 servings.
If you have a larger family, double or triple the recipe as needed. We generally figure one stuffed chop per person.
Stuffed Pork Chops Serving Variations
If you’d like another variation, you can finely dice peeled apples or pears and simmer it on the stove with a couple of tablespoons of brown sugar and a dash of cinnamon. Spoon it over the top of the finished pork chops just prior to serving.
If you prefer sage stuffing you can saute mushrooms and sage with celery and onions, increase the butter amount by two-three tablespoons.