I remember eating stuffed pork chops for dinners as a child, and it was always a clear indication that colder months were upon us. I think my Mom craved the cozy comfort of a meal like this at the first sign of winter coat season. At a glance, stuffed pork chops may seem fancy or complicated, but this recipe is very streamlined and easy to do. It’s nice for a slow weekend meal or Sunday dinner, but also easy enough to make on a weeknight.
Recipe Highlights
Flavorful and filling: I think pork chops are delicious on their own. But when paired with this stuffing and pan sauce, the flavor just pops even more.
Easy but impressive: Stuffed pork chops feel like an elevated meal, one that I might think of reserving for guests or special occasions. But after testing this recipe so many times, I realized they’re actually quite simple and quick to make.
High protein: This is a very high protein recipe, with a single stuffed pork providing 45 grams of protein. It’s a great (and delicious) way to meet nearly half of my daily protein goal.
Ingredients Needed
The list of ingredients for this recipe is pretty short. It requires ingredients for making a simple homemade stuffing to fill the pork chops, as well as ingredients for the pan sauce. Here are my notes about the main ingredients needed:
- Bone-in or boneless pork chops: Either type of thick-cut pork chops work, and it’s most important to have chops that are of even thickness, at least ¾-inch thick but not more than 1-inch thick.
- Celery and onion: The aromatic and flavorful veggies make the base of the stuffing. I saute them in a pan until they’re very tender.
- Bread crumbs: Any type of plain or seasoned bread crumbs work for this recipe. I mix it with the sauteed vegetables, thyme, salt, and pepper to make a tender stuffing that stuffs easily into the pork chops. For gluten-free, use gluten-free bread crumbs.
- Chicken broth: I call for chicken broth to add moisture to the stuffing portion of this recipe as well as to make the gravy that I drizzled over the finished pork chops.
- Seasonings: I use fresh thyme, kosher salt and pepper, and garlic to season the stuffing and the pork chops. But other types of herbs and seasonings work, too, such as paprika, garlic powder, onion powder, and rosemary. If desired, stir a few tablespoons of small diced apples or dried cranberries into the stuffing for naturally sweet flavor.
- Cornstarch: A little cornstarch helps thicken the pan sauce, which is made from the pan drippings and chicken broth.
Find the ingredient list with exact measurements in the recipe card below.
How To Stuff And Cook Pork Chops
I’ve made these baked stuffed pork chops so many times that I have the most streamlined method down to a science. Here’s the best way to make them:
- Saute the veggies: Since the pork chops only bake in the oven for a short time, it’s important that the veggies used in the stuffing get nice and soft. I saute the onion, celery, and garlic in a large oven-safe skillet until they’re very tender, which takes 8 to 10 minutes over medium-high heat.
- Make the stuffing: In a bowl, I combine the sauteed veggies, the breadcrumbs, fresh thyme, salt, pepper, and a little chicken broth. I give it a stir to combine everything.
- Stuff the pork chops: I use a small sharp knife to cut a horizontal slit in the side of each pork chop, making sure it makes a pocket that’s big enough to hold about ¼-cup of stuffing but not so big that the pork chop splits in half. If needed, use toothpicks to hold the pork chops closed.
- Bake the pork chops: Next, I use the same skillet that I used to saute the veggies to sear the pork chops on both sides. This isn’t enough cooking time to bake the pork chops all the way through, it’s just to get some nice caramelization and color on the pork chops. Then I transfer the skillet to the oven to finish the baking. I bake until the pork chops reach an internal temp of 140°F and then I remove them from the oven. I place the baked loin chops on a plate or baking dish. And I cover them with an inverted plate so they stay warm while I make the sauce.
- Make the pan sauce: I place the same skillet back on the stovetop over medium-high heat. I add 1 cup of broth and use a flat spatula to scrape up the browned bits from the bottom. This is what makes the sauce so flavorful. Then I stir together the cornstarch and a little water in a small dish. I add that to the pan sauce and bring it to a simmer. As the chicken stock heats up, the cornstarch mixture helps thicken it into a gravy-like consistency. I serve the stuffed pork chops with the sauce drizzled over top.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Use A Meat Thermometer
It helps to have a reliable instant-read thermometer for this baked stuffed pork chops recipe. I use it to test the doneness of the pork chops, inserting the thermometer into the thickest part of the pork chops and making sure it registers at 140 degrees. That’s when I remove the pan from the oven and let the pork chops rest. The temperature of the pork chops will continue to increase to 145 degrees as they sit.
Make It Gluten Free
My husband has celiac, so when I test a new recipe, I test if it works with gluten-free ingredients. I’m happy to say that this recipe works great and is entirely gluten free when using gluten-free breadcrumbs instead of standard breadcrumbs. I tested with Aleias brand and my husband loved it.
What To Serve With Them
This recipe is perfect for making alongside this roasted delicata squash since they both roast at the same oven temperature. I love pairing this winter squash with these pork chops. It helps round out both the flavors and nutrition for a delicious and satisfying fall dinner.
Like other pork recipes, like my favorite crockpot pulled pork, these pork chops are a natural pairing for potatoes. Personally, I love serving them with simple roasted potatoes or Parmesan potatoes. And I often add a veggie side of quick sauteed green beans or broccolini.
Make-Ahead And Storage
For even faster prep on a weeknight, prep the pork chops up to the step of stuffing them. Then store them in a fridge until ready to finish them later in the day.
After baking them, store any leftovers in an airtight container in the fridge for up to 4 days.
Frequently Asked Questions
No, as long as the pork chops are on the middle rack in the oven, the pan does not need to be covered.
Use pork chops that are of even thickness. And remove them from the oven when they register at 140°F and not higher.
More Easy Pork Dinner Recipes
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Stuffed Pork Chops
This recipe is comfort food at its best, providing a nourishing, filling, and delicious meal made from real food ingredients. Fancy enough for holidays or guests yet easy enough to make on a weeknight, this pork chop recipe is a classic favorite.
Ingredients
- 2 tablespoons avocado oil or olive oil, divided
- 1 small yellow onion, small diced (~ 1 cup)
- 2 stalks celery, small diced (~ ½ cup)
- 3 garlic cloves, minced (~ 1 tablespoon)
- ½ cup bread crumbs*
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1¼ cups low-sodium chicken broth, divided
- 4 bone-in or boneless pork chops (each about ¾– to 1-inch thick; 1 ½ to 2 lbs total)
- ½ tablespoon cornstarch
Instructions
- Preheat the oven to 400°F.
- In a large oven-safe skillet over medium-high heat, heat 1 tablespoon of the oil. When the oil is hot, add the onion, celery, and garlic. Saute until the vegetables are very tender, 8-10 minutes.
- Transfer the sauteed veggies to a medium bowl. Add the breadcrumbs, thyme, ½ teaspoon of the salt, ¼ teaspoon of the pepper, and ¼ cup of the broth; stir until the mixture holds together.
- Cut a slit in the side of each pork chop. To do so, place one hand flat on top of the pork chop. Use a thin, sharp knife to cut a large pocket in the pork chop, being careful not to cut all the way through the chop. If using bone-in pork chops, cut the pocket on the opposite side of the bone.
- Gently but firmly stuff about ¼ cup of the stuffing mixture into the pocket in each pork chop. It’s OK if not all of the stuffing mixture is used.
- Place the same oven-safe skillet back over medium-high heat and add the remaining 1 tablespoon oil. When the oil is hot, place the stuffed pork chops in the skillet to brown both sides, heating them for 4 minutes per side. Sprinkle the remaining ½ teaspoon salt and ¼ teaspoon pepper over the pork chops as they are browning.
- After the pork chops are browned on both sides, transfer the skillet to the preheated oven. Bake the pork chops until they register 140°F on a digital thermometer inserted into the thickest part of the thickest pork chops. (NOTE: This could take 5 to 12 minutes of cooking time, depending on the thickness of the pork chops. Start checking for doneness temperature after 5 minutes in the oven.)
- When the pork chops reach 140°F, remove the skillet from the oven. Transfer the pork chops to a plate and top with an inverted plate to keep them warm. The internal temperature of the pork chops will continue to increase to 145°F after being removed from the oven.
- Meanwhile, place the skillet with any pan juices and browned bits back on the stovetop over medium-high heat. Add the remaining 1 cup broth and use a wooden spatula to scrape up any browned bits from the bottom of the pan. Bring the broth to a rolling simmer.
- In a small dish, combine the ½ tablespoon cornstarch and 2 tablespoons of water; whisk together until a milky white mixture forms, called a slurry. Stir the slurry into the simmering broth, then reduce the heat to medium. Continue stirring until the mixture thickens to a drizzly sauce, about 30-60 seconds.
- Remove the skillet from the heat. Divide the stuffed pork chops among serving plates and drizzle the pan sauce over top.
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Notes
* For a gluten-free recipe, use gluten-free bread crumbs, such as Aleias brand.
This is my favorite large oven-safe skillet that goes from stovetop to oven and cleans easily.
Nutrition Information
- Serving Size: 1 stuffed pork chop with 3 tablespoons sauce
- Calories: 453
- Fat: 20 g
- (Sat Fat: 5 g)
- Sodium: 799 mg
- Carbohydrate: 17 g
- (Fiber: 2 g
- Sugar: 3 g)
- Protein: 45 g
- Cholesterol: 132 mg
Dietary
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