Stuffed Pork Chops Recipe

4.75 from 16 votes

These Stuffed Pork Chops are oh-so-savory and full of fresh ingredients! They have a gourmet feel but are simple enough for a weeknight!

Prep Time20

Cook Time26

Brine Time4

Total Time4 46

Course: Dinner

Cuisine: American

Keyword: Stuffed Pork Chops

Servings:

Calories: 474kcal

Author: Kelly Anthony

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.

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