Stuffed Pork Chops
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5.0
39 reviews
Excellent
Stuffed Pork Chops
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A stuffed pork chop recipe that comes together quickly and easily with help from a box of Stove Top stuffing mix!
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Ingredients
- 1 tablespoon butter
- ½ of a small apple, peel on and finely diced
- ½ of a small sweet onion, finely diced
- 1 stalk celery, finely diced
- 1 (6 ounce) package Stove Top stuffing mix, plus the additional ingredients called for on the package (butter and water)
- 4 thick boneless pork chops (about 6-8 ounces each and 1-inch thick)
- Kosher salt and ground black pepper, to taste
- 2 tablespoons vegetable oil (or canola oil)
- Optional garnish: fresh parsley or sage
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Instructions
- Preheat oven to 350°F. In a large oven-proof skillet, melt butter over medium-high heat. Add apple, onion, and celery; sauté just until tender (about 5-7 minutes). Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.
- Use a sharp knife to cut a pocket in each pork chop. Be careful not to slice all of the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper. Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.
- Wipe out the skillet that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don't overcrowd the pan.
- Arrange all of the browned pork chops in the oven-safe skillet. If you don't have a big enough skillet to hold all of the chops, or if you don't have an oven-safe skillet, place the browned pork chops on a greased or parchment-lined rimmed baking sheet.
- Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove toothpicks before serving, and garnish with fresh herbs if desired.
Notes
- If you don't have an oven-proof skillet, or if your skillet isn't large enough to accommodate all of the pork chops, that's fine. Just arrange the browned chops on a rimmed baking sheet that's lined with parchment paper or sprayed with nonstick cooking spray before transferring them to the oven.
- If you don't have time to brown the chops in a skillet before baking, no problem! Just place the stuffed pork chops on a rimmed baking sheet and bake in the 350°F oven for 35-40 minutes, or until the internal temperature of the meat reaches 145°F.
- This recipe yields enough stuffing for about 8 pork chops. If you're only preparing 4 pork chops, you can serve any extra stuffing as a side dish with your baked pork chops. Just warm it in the microwave right before serving, if necessary. Alternatively, you can prepare extra pork chops and freeze them (before browning) to enjoy for a later meal.
Nutrition Information
Show Details
Serving
1stuffed pork chop
Calories
364kcal
(18%)
Carbohydrates
19g
(6%)
Protein
40g
(80%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
119mg
(40%)
Sodium
349mg
(15%)
Potassium
784mg
(22%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
270IU
(5%)
Vitamin C
4.1mg
(5%)
Calcium
34mg
(3%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 1stuffed pork chop | |
| Calories | 364kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 40g | 80% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 119mg | 40% |
| Sodium | 349mg | 15% |
| Potassium | 784mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 34mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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