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Stuffed Baked Pork Chops on a plate
Andrew Fowler

Stuffed Baked Pork Chops

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 bone-in pork loin chops 1 1/2 inches thick, about 3 lbs total
  • 1 1/2 cups small dry bread cubes
  • 1 1/2 tbsp unsalted butter
  • 1/2 small yellow onion finely diced
  • 1 celery rib finely diced
  • 1/3 cup low-sodium chicken broth
  • 1/4 tsp rubbed dried sage
  • 1 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Method
 

  1. Heat oven to 375°F. Melt butter in skillet; soften onion and celery 5 minutes. Add broth, sage, and 1/4 teaspoon salt; simmer and fold into bread cubes.
  2. With small knife, cut deep side pockets in chops, keeping other edges intact. Loosely fill with warm stuffing; secure with wooden toothpicks. Season pork with remaining salt and pepper.
  3. Heat oil in large oven-safe skillet; brown chops 2 minutes per side in two batches if needed. Return all in one layer or transfer to baking dish.
  4. Bake 20 to 30 minutes until stuffing center reaches 165°F and pork at least 145°F. Check both in thickest chop.
  5. Rest at least 3 minutes; remove every toothpick. Spoon hot pan juices beside chops to serve.