pork chop and stuffing recipe

Written ByJenny Smyth Posted on
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The Best pork chop and stuffing recipe

I love pork chop and stuffing recipe because it’s a classic comfort food dish that never fails to impress my family. Growing up, my grandmother used to make it for special occasions like holidays and birthdays, and now I continue the tradition with my own kids.

This recipe is a staple in our household because it’s easy to make, delicious, and can be adapted to suit various tastes and dietary needs. The key to making a great pork chop and stuffing is to use high-quality ingredients, including fresh herbs and spices, and to cook the pork chops to the right level of doneness.

The stuffing is where this recipe really shines – it’s a perfect blend of savory flavors and textures that complement the pork chops perfectly. I’ve experimented with different types of bread and fillings over the years, but this recipe remains my go-to for its simplicity and flavor.

When I’m short on time, I can whip up a batch of this stuffing in no time, making it a weeknight staple in our household. Whether I’m serving it as a main course or as part of a buffet spread, this recipe always gets rave reviews from my family and friends.

The best part? It’s incredibly easy to make ahead of time – simply prepare the stuffing and let it sit in the fridge until you’re ready to cook the pork chops.

This recipe is perfect for busy families like mine who need quick and delicious meals without sacrificing flavor or quality.

Pork Chop and Stuffing

Pork Chop and Stuffing

4.7 from 1980 votes

Juicy pan-seared pork chops are topped with a savory herb stuffing and baked until golden. This comforting one-pan meal is perfect for a weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork Chops

4 bone-in pork chops, about 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil

For the Stuffing

4 cups cubed bread, such as French or sourdough
1/2 cup unsalted butter
1 medium onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 cup chicken broth
1 large egg, lightly beaten
1/4 cup chopped fresh parsley

👨‍🍳Directions

1Preheat your oven to 375°F.
2Season the pork chops on both sides with salt and pepper.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Sear the pork chops for 3 to 4 minutes per side until a deep golden brown crust forms.
5Transfer the seared pork chops to a plate and set aside.
6In the same skillet, reduce heat to medium and melt the butter.
7Add the diced onion and celery to the skillet and cook for 5 to 6 minutes until softened and translucent.
8Stir in the minced garlic, sage, thyme, and rosemary and cook for 1 minute until fragrant.
9Remove the skillet from heat and add the cubed bread, chicken broth, beaten egg, and parsley.
10Stir until the bread is evenly moistened.
11Spread the stuffing mixture evenly in a 9×13 inch baking dish.
12Nestle the seared pork chops into the stuffing, pressing them down slightly.
13Cover the dish with foil and bake for 20 minutes.
14Remove the foil and continue baking for 10 to 15 minutes until the stuffing is golden and the pork chops reach an internal temperature of 145°F.
15Let the dish rest for 5 minutes before serving.
16Garnish with additional fresh parsley if desired.

🔧Equipment

Large skillet
9×13 inch baking dish
Mixing bowl
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 11g❤️Cholesterol: 115mg🧂Sodium: 780mg🌾Total Carbs: 30g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For extra flavor, use seasoned bread cubes or add a splash of white wine to the stuffing mixture. Let the pork chops rest after searing to keep them juicy.

Watch Video Of How Pork Chop and Stuffing Works

This pork chop and stuffing recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. It’s easy to make ahead of time, freezes beautifully, and serves well at room temperature or slightly warmed up.

My family loves when we have leftovers because they know they’ll get seconds (and maybe even thirds!) on this delicious dish.

❓ Frequently Asked Questions About Pork Chop and Stuffing

Q: What type of bread should I use for the stuffing?

The type of bread you use for the stuffing is entirely up to your personal preference. You can use cubed white bread or whole wheat bread – both work beautifully in this recipe.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting traditional bread with gluten-free alternatives.

Q: How do I ensure the pork chops are cooked evenly?

To ensure even cooking, make sure your oven is at the correct temperature (375°F) and use a meat thermometer to check the internal temperature of the pork chops.

Q: Can I prepare this recipe ahead of time?

This recipe is perfect for meal prep – simply prepare the stuffing and let it sit in the fridge until you’re ready to cook the pork chops.

Q: What if I don’t have fresh herbs on hand?

You can substitute dried herbs for fresh ones if needed – just be sure to adjust the amount according to package instructions.

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