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thick browned bone-in pork chops with a side pocket of bread, onion and celery stuffing visible at the opening in a plain baking dish
Andre Lewis

Stuffed Baked Pork Chops

Cut a pocket through the side of each thick chop without opening the back or bottom, so the bread filling has a place to sit while the meat bakes. Keep the stuffing moist but loose. Packing it firmly makes the center slower to heat and can split the pocket as the bread expands. A quick skillet sear gives the pork color before the oven finishes it, and the stuffing needs its own temperature check because a browned outside doesn't tell you what is happening in the middle.
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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 the oven to 375°F. Melt butter in a skillet and cook onion and celery for 5 minutes until softened. Stir in broth, sage and 1/4 teaspoon salt, bring to a simmer and fold into the bread cubes.
  2. Cut a deep pocket into the side of each chop with a small knife, keeping the other edges intact. Spoon warm stuffing loosely into the pockets and secure the openings with wooden toothpicks; season the pork with remaining salt and pepper.
  3. Heat oil in a large oven-safe skillet and brown chops for 2 minutes per side, working in two batches if needed. Return all chops to the skillet in one layer or transfer to a baking dish.
  4. Bake for 20 to 30 minutes until the center of the stuffing reaches 165°F and the pork itself is at least 145°F. Check both locations in the thickest chop.
  5. Rest for at least 3 minutes, remove every toothpick and serve with any hot pan juices spooned beside the chops.