These juicy Stuffed Pork Chops are one seriously impressive entree to hit the table. Juicy chops get an upgrade thanks to quick-fix stuffing that comes together from scratch with minimal work.
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Why This Recipe Works
This pork recipe is comfort food through and through. And not only is it comfort food, but it's the ultimate fall showstopper. It's like Thanksgiving dinner in a fraction of the time. Every bite tastes like Thanksgiving: savory and impressive. In fact, if you've got Thanksgiving leftovers, you use the dressing to stuff these pork chops! It works like a charm.
As we all know, dry pork chops are the absolute worst. This recipe is foolproof for perfectly juicy, full-flavored chops. The pork chop brine is key. Basically, it makes it impossible for you to overcook your chops. We use it for our smoked chops, and it does miraculous things to pretty much any and all pork chop recipes.
In addition to moist, succulent chops, you'll find this recipe easier than most. In fact, we're skipping a step, but of course, not skipping any flavor. During recipe testing, we found pan-searing was a culprit for stuffing loss.
Although we are huge fans of pan-seared pork chops (like our smothered pork chops and pork chops with apples and bacon), for this recipe, simply allowing the pork chops to bake in the oven is the best. It keeps the stuffing intact and the cooking time as precise as possible.
We use the same oven method for cooking our breaded pork chops and simple baked chops!
Stuffed Pork Chop Ingredients
Pork Chops | This recipe calls for boneless chops. The thickness is important--you want at least ¾ inch, but a 1 inch to a 1-½ inch is best. You can use bone-in chops but will need to extend the cooking time.
Brine | For this simple brine, you just need brown sugar, salt, and water.
Rub | Herbed rub makes a huge difference when it comes to the flavor and is so easy to prepare. It really sets them over the top. The mix of fresh sage, thyme, salt, pepper, and olive oil is so delicious!
Stuffing | The stuffing uses fresh veggies--onion and celery--herbs, stale, white bread (preferably from a bakery--buy the bread a few days in advance if you can), and low-sodium chicken broth. If stuffed dishes are up your alley, we've got another good one for ya! Check out these stuffed bell peppers. Like this stuffed pork chop dish, we combine flavor and savoriness in a healthy weeknight dish.
How to Make Baked Stuffed Pork Chops
Make the Brine | To make the brine, all you have to do is combine brown sugar, salt, and water in a large saucepan over medium-high heat. Stir every now and again, and as soon as the sugar and the salt have dissolved, remove your brine from the heat and allow it to cool to room temperature. Do not add your pork chops to a warm brine.
Add the Chops to the Brine + Refrigerate | Once the brine has cooled, add the boneless pork chops straight to the saucepan, cover with plastic wrap, and transfer to the refrigerator for at least four or up to eight hours.
Remove from Fridge | Once the time is up, remove your pork chops from the refrigerator, take them out of the brine, and set them aside to remove the chill while you make the stuffing!
Sauté Veggies for Stuffing | For the vegetables, you need diced yellow onion and celery. Sauté the onion and celery with butter in a large sauté pan. Once the onion and celery have softened, add them to a medium-sized mixing bowl, and it's on to the bread.
Prep the Bread | Somewhat stale, white bakery bread bought 2 to 3 days in advance is ideal for these stuffed pork chops. If the bread is fresh, your stuffing will taste soggy.
You can either dice or tear the white bread into bite-size pieces, taking care to avoid the crust. Add your bread to a medium-sized mixing bowl with low-sodium or unsalted chicken broth, chopped parsley, freshly minced sage, freshly minced thyme, salt, and pepper. Mix until these ingredients are evenly combined and set aside.
Make the Stuffing | Transfer the onion and celery to a medium-sized mixing bowl. Add in the bread, broth, parsley, 1-½ teaspoon sage, 1-½ teaspoon thyme, ½ teaspoon salt, and a scant ¼ teaspoon pepper. Mix until the bread is moistened, and the ingredients are evenly mixed. Set the stuffing aside.
Prep the Pork Chops | To prepare the pork chops, use paper towels to pat them dry and lay them flat on a cutting board. Use a sharp knife to slice through the center of the pork chop and stop the cut about a half inch to the end.
Stuff the Pork Chops | Once your pockets are ready, stuff the pork chops, dividing the stuffing mixture evenly among them.
Transfer to a Baking Sheet | Transfer the stuffed pork chops to a rimmed baking sheet fitted with an oven-safe cooking rack and set them aside while you make an herbed rub to top them off. If you do not have an oven-safe rack, you can use the rimmed baking sheet or a casserole baking dish for this recipe.
Make Herb Rub | The herb rub consists of fresh sage, fresh thyme, salt, pepper, and olive oil. Mix all of these ingredients together in a small bowl, and using a spoon, divide the mixture over the top of your pork chops. Use the back of the spoon to spread the herb mixture across the face of each chop and transfer to the oven.
Bake | Bake at 375°F for 20 to 25 minutes.
Serve | Your stuffed pork chops are ready when a meat thermometer inserted into the thickest part of the pork chop registers an internal temperature of 145°F for medium-rare or up to 160°F for a well-done chop.
Do You Cover Stuffed Pork Chops When Baking?
No, you do not need to cover the chops when baking. No one wants them to get crispy and brown.
How Long Should You Cook Stuffed Pork Chops?
There are many things that affect the cook time of proteins. For example, the temperature of your oven, whether or not your oven was fully preheated, the thickness of the meat, the temperature of the chops when the go into the oven, etc.
This is why professionals always use an instant-read thermometer, and home cooks should use them too. They are readily available online and in stores, and the cost only runs about $10-$15. It really is a must-have for your kitchen.
For this recipe in particular, we recommend cooking your chops at 375°F for 20-25 minutes. Check the temp at the 20-minute mark.
- To take the internal temperature of stuffed chops, insert thermometer in thickest part of the pork chop, not the stuffing.
- If your chops are between 140°-145°F, it is safe to pull them.
To What Internal Temperature Should Pork Chops Be Baked?
The pork chop's internal temperature should be 145°F; however, it's good for you to know that the temperature will rise a bit during resting time.
What to Serve with Stuffed Pork Chops
Technically, this is a side dish and a protein rolled into one, but with all the holiday vibes this dish brings, it's hard not to get carried away.
Thanksgiving side dishes like green bean casserole, mashed potatoes, gravy, and rolls go perfectly with these chops.
Or, to keep sides simple, whip up a quick house salad or green veggies.
More Pork Recipes You'll Love
- Pork Steaks
- Bacon Wrapped Pork Tenderloin
- Pork Loin Roast
- Pork Chop Casserole
- Slow Cooker BBQ Pulled Pork
Stuffed Pork Chops Recipe
Ingredients
- 4 cups water
- ⅓ cup light brown sugar, lightly packed
- 2 tablespoons Kosher salt, plus 2 ½ teaspoons, separated
- 4-6 1" thick-cut, boneless pork chops
- ¼ cup unsalted butter
- ½ yellow onion, finely diced
- 2 stalks of celery, finely diced
- 1 ½ cup day-old white bakery bread, shredded into small, bite-sized pieces
- ½ cup low-sodium chicken broth
- 2 tablespoons chopped parsley
- 3 ½ teaspoon fresh, minced sage, separated
- 2 ½ teaspoons fresh, minced thyme
- 1 teaspoon black pepper, separated
- 1 tablespoon olive oil
Instructions
- Add the water, sugar, and 2 tablespoons of Kosher salt to a saucepan and bring to a boil. Stir until the sugar dissolves and remove from the heat. Allow to cool completely.
- Once the pan and the brine have cooled completely, add the pork chops, cover with plastic wrap and refrigerate for 4-8 hours.
- Once the time is up, remove the pork chops from the brine and set aside to remove the chill. Preheat the oven to 375°F.
- In the meantime, make the stuffing. Add the butter to a large saute pan over medium-high heat. Do not allow the butter to burn. Add the onion and celery. Cook, stirring often until softened, about 6-8 minutes.
- Transfer the onion and celery to a medium-sized mixing bowl. Add in the bread, broth, parsley, 1 ½ teaspoon sage, 1 ½ teaspoon thyme, ½ teaspoon salt, and scant ¼ teaspoon pepper. Mix until the bread is moistened and the ingredients are evenly mixed. Set the stuffing aside.
- Pat the pork chops dry with a paper towel and transfer them to a work surface. Cut a pocket in the center of the pork chop, stopping about a ½" from the end.
- Add the stuffing to the pork chops, evenly dividing it among them, and transfer to the rack.
- In a small bowl, combine 2 teaspoons minced sage, 1 teaspoon minced thyme, 2 teaspoons Kosher salt, and ¾ teaspoon black pepper. Add the oil and mix with a small spoon until moistened. Spoon the herbed rub over the top of the pork chops, and rub with the back of the spoon to cover.
- Bake for 20-25 minutes, or until the pork chops are fully cooked through.
Nutrition
gailkr says
Will definitely make this again. Thank you for sharing!