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Golden-brown savory stuffed pork chops with herb filling on a white plate.

Savory Stuffed Pork Chops with Stove Top

This recipe transforms simple pork chops into a spectacular meal by stuffing them with a savory, herby Stove Top stuffing mix. The chops are seared to a golden brown and baked to juicy perfection, offering a delightful contrast of textures and flavors. It's an elegant yet straightforward dish perfect for a weeknight dinner or a special occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless pork chops, 1-inch thick
  • 1 tablespoon olive oil plus extra for searing
  • Salt and black pepper, to taste
  • 1 1/4 cups chicken broth or water
  • 4 tablespoons unsalted butter, melted
  • 1 small yellow onion, finely diced
  • 2 stalks celery, finely diced
  • 2 cloves garlic, minced

Equipment

  • Oven
  • Oven-safe skillet (e.g., cast iron or stainless steel)
  • Sharp knife
  • Cutting board
  • Medium skillet
  • Mixing bowl
  • Spoon
  • Toothpicks
  • Meat thermometer
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Using a sharp knife, cut a deep horizontal pocket into the side of each pork chop, stopping about 1/2 inch from the opposite edge. Season the outside and inside of the pockets generously with salt and pepper.
  3. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and celery; cook for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute.
  4. In a large mixing bowl, combine the dry stuffing mix, the cooked onion/celery/garlic mixture, melted butter, and hot broth or water. Stir until just moistened and let sit for 5 minutes.
  5. Gently spoon the prepared stuffing into each pork chop pocket, being careful not to over-pack. Secure the opening with 2-3 toothpicks.
  6. Heat an oven-safe skillet over medium-high heat with a drizzle of oil. Sear the stuffed chops for 3-4 minutes per side until a deep golden-brown crust forms.
  7. Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
  8. Remove from oven, transfer chops to a plate, and tent loosely with foil. Let rest for 5-10 minutes before serving. Remove toothpicks before eating.

Notes

Use a meat thermometer to ensure perfect doneness (145°F). Letting the meat rest is crucial for juicy results. For variations, try adding chopped apple and sage, spinach and feta, or mushrooms and Swiss cheese to the stuffing. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.